I Ketut Suastika; Likes Challenges

I Ketut Suastika; Likes Challenges

Working without challenges probably is not the character of I Ketut Suastika. This General Manager of the Bebek Sungai Restaurant Ubud feels more confident that doing something through the process and full of struggle will produce something different. It can also serve as a way of self-proving in undertaking a job. “I want to make

Working without challenges probably is not the character of I Ketut Suastika. This General Manager of the Bebek Sungai Restaurant Ubud feels more confident that doing something through the process and full of struggle will produce something different. It can also serve as a way of self-proving in undertaking a job. “I want to make tourists enjoy something different and memorable so that they want to come back,” he said.

This man from Banyuatis, Buleleng, is indeed known to have a skilled hand to process or create a new menu. In addition to prioritizing taste, he also puts forward the originality, so that it is different from the others. In the processing, the restaurant prioritizes the use of local ingredients. Understandably, this alumnus of New Surabaya College in 1994 has had a wealth of experience, so that he knows and understands what customers like.

It is also applied in the Bebek Sungai Restaurant Ubud. With a variety of knowledge and experience, he is able to offer various menus of the same ingredients, but have different taste. Some of them are Favorite Bebek Sungai, Duck Spring Roll and delicious gourami serving. “We offer the same menus, but have a superior taste,” he said.

I Ketut Suastika started her career in the hospitality field from low position since 1994 in Surabaya. Started from being a waiter, then promoted to outlet manager as well as food and beverage manager at different hotels. “I always learn from my boss because they are teachers who have more knowledge. I do not only learn the advantages, but also the drawbacks, so that I can cover the shortfall,” he explained.

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At the beginning of 2006, he then returned home and became a manager at a restaurant. Now, he is trusted to manage the Bebek Sungai Restaurant in Ubud. He has a determination to develop the menus. “I have a challenge to improve the sales and marketing. Therefore, we must put forward product and service quality,” he explained. (BTN/015)



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