Arya Yudiabisma
About Arya Yudiabisma
Arya Yudiabisma serves as the Company Chef at Xendit in Greater Jakarta, Indonesia, a position he has held since 2020. He also operates Amoret Private Dining, a catering service, and has a background in culinary roles at various establishments.
Work at Xendit
Arya Yudiabisma has been serving as the Company Chef at Xendit since 2020. In this role, he is responsible for overseeing the culinary operations within the company, contributing to employee satisfaction through quality food services. Prior to his current position, he worked in Merchant Operations at Xendit for two years, from 2020 to 2022. His experience in both culinary and operational roles within the company has provided him with a comprehensive understanding of Xendit's internal culture and employee needs.
Culinary Experience
Before joining Xendit, Arya Yudiabisma gained valuable culinary experience at Ruth's Chris Steak House, where he worked as a Line Cook for five months in 2019. His career in the culinary field began at Shangri-La Hotels and Resorts, where he served as a Cook Helper for five months in 2018. These positions allowed him to develop his cooking skills and understand the demands of high-quality food service in prestigious establishments.
Private Dining and Catering Service
In addition to his role at Xendit, Arya Yudiabisma operates Amoret Private Dining, a private dining and catering service based in Jakarta. This venture allows him to showcase his culinary skills in a more personalized setting, catering to individual client needs. He promotes Amoret Private Dining through an Instagram presence, where he shares updates and engages with potential customers under the handle @amoretjakarta.
Education and Expertise
Arya Yudiabisma studied at Jakarta International Hotels School, where he focused on Food Production Management. He completed his studies with a Diploma III in 2019, after three years of education from 2016 to 2019. This formal training provided him with foundational knowledge in culinary arts and food service management, which he applies in his professional roles.