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Meet the expert chefs who helped make Unilever Food Solutions become a source of inspiration for food businesses. With the advice and knowledge gained from their years of experience, our award-winning team helps us in creating the perfect balance of great taste and nutritious meals that served with a consistently high standard.

Gun-Gun Chandra Handayana

Gun-Gun Chandra Handayana

Executive Chef

Gun-Gun is a graduate of the National Hotel Tourism Institute, majoring in Food Production Management. He started his career as a Sous Chef Chain and Senior Sous Chef Application for Key Account Customers such as International Chain Account (YUMS Group), Local Chain Account, Modern Trade, Marketing and R&D.

He worked for 2 years in the hotel business in Dubai and the United Arab Emirates, and boasts expertise in Indonesian cuisine, as well as other cuisines like European, Asian, Japanese and Thai. Also, the experience of working as a Chef at the Nutrition Institute Clinic at Immanuel Hospital Bandung gave him knowledge in processing diet foods.

Currently, he works as an Executive Chef at Unilever Food Solutions Indonesia after a 10-year career at PT.Unilever Indonesia, Tbk. In his free time, Gun-gun likes to play musical instruments like the guitar and keyboard, and enjoys sports like badminton, jog and swim.

Siswanto

Siswanto

Sous Chef (Bakery Advisor)

Siswanto is a Senior Baker Advisor at Unilever Food Solutions with over 20 years’ experience. Over the course of 18 years, he has become an important part of Unilever Food Solutions. A dedicated baker and chef, he doesn’t just create delicious cakes and cookies; he also works closely with snack businesses, especially when it comes to product development.

Rik Rik

Rik Rik

Jr. Sous Chef

Rik Rik is a graduate of the Institute of Food Production Industry and has experience in both local and international hotels. He spent 2 years in the Asian restaurant of Kempinski Hotel in Dubai and 3 years in the Asian grill restaurant of Hyatt Hotel Regency in Ukraine.

Now, as a Jr. Sous Chef at Unilever Food Solutions, he has helped numerous chefs in Jakarta develop their menus, and has presented many inspiring cooking demos.

Tassa Ramadhita

Tassa Ramadhita

Jr. Sous Chef (Area Sales Chef, Jakarta)

Tassa, who is also known as Chef Koko, studied culinary at AKPAR NHI, Bandung from 2003 to 2008. He had two job trainings while he was there, first at Arya Duta Hotel Pekanbaru, Riau and then at Inna Simpang Hotel, Surabaya. After graduating from NHI, he took part in the Tabasco Challenge in Jakarta and also competed in the Asian Skill Competition in Brunei Darussalam, being the sole representative from Indonesia in the latter.

Tassa started his career as a cook at D’Lounge Café at Riau Junction, Bandung, and felt he could grow more outside Bandung – so he moved on to The Gear Café at Plaza Semanggi. He further challenged himself by taking on a role within the IL Primo Restaurant at Pearl Garden Apartment, Gatot Subroto. Afterwards, he joined Chef Tatang Management and was quickly entrusted with the responsibility of creating recipes cooking demos, as well as preparing the dishes from start to finish.

Oscar Yung

Oscar Yung

Bakery Advisor

After graduating from Padjadjaran University in 2005, Chef Oscar started his career as a baker at PT ISM Bogasari Flour Mills. A year later, he moved to Bonjour Decorating Pastry at Grand Indonesia, Jakarta and become the only Decorating Pastry Specialist there for almost two years.

Chef Oscar, who is passionate about Pastry and Bakery, also loves watching classic movies and playing pool. Currently, he’s working as Bakery Advisor at Unilever Food Solutions.

Andri Damanik

Andri Damanik

Jr. Sous Chef (Area Sales Chef, Bandung)

Andri graduated in 2003 from the Bandung School of Tourism (commonly known as NHI) majoring in Catering Management, and began his career as a trainee at Concorde Hotel, Kuala Lumpur in 2002.

After graduation, he was called back to join as 2nd Commis Chef for the Chinese Banquet department at Concorde Hotel, Kuala Lumpur for the next 15 months before heading back to Indonesia. Once back home, he worked at PT. Protégé Catering as Head of the Kitchen. In this company, he created the SOP and designed the catering menu. A year later, he set up a business with his alma mater friends in Semarang.