Arief Syarifudin

Chef Consultant

About

Passionate and proactive professional with 25+ years of experience making a variety of dishes and inspecting all orders for freshness, maintaining hygiene and sanitation kitchen standard, and 15 years in managerial roles. And Dynamic Executive Chef with a proven track record at PT Pangansari Utama, excelling in menu innovation and team leadership. Achieved significant revenue growth through strategic catering initiatives while maintaining impeccable sanitation standards. Passionate about enhancing guest experiences with high-quality, locally sourced dishes and fostering a collaborative kitchen environment.

Country

Indonesia

City

West Java

Industry

Restaurants

Skill

Private Events, Recipe Development, Teamwork, Catering, Microsoft Excel, Food Processing, Hazard Analysis and Critical Control Points (HACCP), Food Safety, Food Cost, Buffet, Asian Food, Noodle Chef, Western Food, Indian Food, Banquet, Hospitality, Microsoft Office, Menu Development, Menu Costing, Menu Engineering

Experience

Chef Consultant

Spice Island

2026-6 - Present · 4 mos

Al Madinah, Saudi Arabia

Determining the right business concept. This includes target market research, competitor analysis, and brand positioning. Menu engineering, which involves analyzing which items are most profitable and which need to be increased or eliminated. They also calculate the Cost of Goods Sold (COGS) to ensure a healthy profit margin. Developing Standard Operating Procedures (SOPs). SOPs cover kitchen workflow, customer service, cleanliness, and even raw material purchasing systems. Assisting in developing branding and marketing strategies, both offline and online. This includes promotional strategies, social media utilization, and customer loyalty programs. Regularly monitoring and evaluating sales, operating costs, and customer satisfaction. With proper data analysis, business decisions can be made objectively. Highly efficient food cost control