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The Portfolio of Ari Ramadhan

Crafting Flavors
Across Borders

From the bustling markets of Jakarta to the precision of Japan and the vastness of the open ocean. A culinary journey defined by discipline, culture, and taste.

BEGIN THE JOURNEY
Ari Ramadhan practicing mise-en-place preparation

The Roots of Flavor

My journey started in Jakarta, grounded in the vibrant, spice-rich heritage of Indonesia. What began as curiosity transformed into a vocation at the Sahid Institute of Tourism, where I earned my Bachelor of Applied Science in Hotel Management.

For the past 5 years, I have been a nomad of the kitchen. I have honed my craft in the tropical heat of Thailand, mastered the exacting standards of Japanese hospitality in Hakone and Hamamatsu, and served thousands on the rolling waves with Holland America Line.

Based in Jakarta Open to Relocation

The Philosophy of Service

01.

Preparation

Mise-en-place is not just a technique; it is a state of mind. Order in the kitchen leads to excellence on the plate.

02.

Hygiene

Strict adherence to USPH and HACCP standards. Safety is the silent ingredient in every successful dish.

03.

Adaptability

From high-volume buffet operations to intimate plated dinners, fluidity is key to surviving the heat of the line.

Experience

Chapters of Growth

DEC 2024 — JAN 2026 Japan

Kitchen Assistant

Hakone Pax Yoshino

Immersed in the disciplined world of Japanese hospitality. Responsible for precise mise-en-place, managing grocery stock with zero waste, and overseeing staff canteen operations.

Hakone Pax Yoshino Experience
APR 2023 — DEC 2023 Intl. Waters

Kitchen Assistant

Holland America Line

Navigating the high-pressure environment of the Lido Market and Crew Galley. Mastered high-volume production while maintaining impeccable USPH sanitation scores.

Holland America Line Experience 1 Holland America Line Experience 2 Holland America Line Experience 3 Holland America Line Experience 4
FEB 2020 — FEB 2021 Japan

Food Product Staff

Sago Royal Hotel

My introduction to Japanese kitchen standards. Focused on operational preparation and inventory management. This role built the foundation of my work ethic.

Sago Royal Hotel Experience
MAR 2018 — SEP 2018 Thailand

Trainee Food Product

Novotel Phuket Surin Beach Resort

An internship that opened my eyes to international flavors. Handling guest orders and preparation in a fast-paced resort environment. Balancing the heat of the wok with the expectations of global travelers.

Novotel Phuket Experience
DEC 2014 — JUN 2015 Indonesia

Trainee Food Product

Hotel Ibis Thamrin

My first step into the professional culinary world. Learning the fundamentals of kitchen operations, from ingredient preparation to executing guest orders with consistency in the heart of Jakarta.

The Ingredients
of my craft

Just as a dish relies on the quality of its components, my professional value is built on a comprehensive set of honed skills.

Culinary Mastery

  • ✦Asian & Western Cuisine
  • ✦Plating & Presentation
  • ✦High-Volume Cooking

Operations & Safety

  • ✦HACCP & USPH Standards
  • ✦Inventory & FIFO
  • ✦Waste Management

Maritime & Pro

  • ✦STCW / CCM / BST
  • ✦Multicultural Teamwork
  • ✦High-Pressure Tolerance
Get In Touch

Let's Create Something Beautiful

Currently based in Indonesia. Requires work visa sponsorship.

armdhn.work@gmail.com
Download CV
LinkedIn | (+62) 813 1816 6330

© 2026 Ari Ramadhan. All Rights Reserved.