Aldi Surya

Aldi Surya: Email & Phone Number

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Sous Chef at Grand Hyatt Bali|Denpasar, Bali, Indonesia

Position:

Sous Chef at Grand Hyatt Bali

Location:

Denpasar, Bali, Indonesia

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Last updated: 2026-04-15
Updated: 2026-04-15

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Work Experience 10 years

Sous Chef at Grand Hyatt Bali

Oct 2025 - Current

Chef De Partie at Grand Hyatt Bali

Jul 2023 - Oct 2025

Commis at Grand Hyatt Bali

Mar 2021 - Jun 2023

Cook helper at Bali Nusa Dua Convention Center

Jan 2018 - Jan 2018

Cook helper at Sheraton Bali Kuta Resort

Jan 2018 - Jan 2018

Internship Trainee at Adhi Jaya Hotel

Dec 2016 - Apr 2017

Aldi Surya started working in 2016, then the employee has changed 3 companies and 4 jobs. On average, Aldi Surya works for one company for 11 months.

Their professional focus is Hazard Analysis and Critical Control Points (HACCP), Japanese Cuisine, and Menu Costing across 3 core areas.

Education

Diploma of Education at Mediterranean College

Frequently Asked Questions

What is Aldi Surya's email address?

SignalHire found a verified business email address for Aldi Surya: **@grandhyattbali.com.

What is Aldi Surya's phone number?

SignalHire found a verified phone number for Aldi Surya: +62-***-***-6854.

How do I contact Aldi Surya at Grand Hyatt Bali?

You can reach Aldi Surya through SignalHire by unlocking their verified email and direct phone number (free signup, no credit card needed). SignalHire is the fastest route if you need their contact details immediately.

What is Aldi Surya's professional background?

Aldi Surya has 10 years of professional experience. They have held roles including Chef De Partie, Commis, and Cook helper at companies such as Grand Hyatt Bali, Grand Hyatt Bali, and Bali Nusa Dua Convention Center. Their education includes Diploma of Education from Mediterranean College.

Is Aldi Surya's contact information up to date?

Yes. Aldi Surya's SignalHire profile was last updated on 15 April 2026, reflecting their current position as Sous Chef at Grand Hyatt Bali in Kuta Selatan, Bali, Indonesia.

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