The Faces at Batam View Beach Resort

"As acting room division manager, I feel that my job is to take care of our guests in all their needs, from the moment they are here to when they leave. I try to make their experience meaningful. Once there were guests who had an unpleasant experience with a local private taxi. They were taken for a ride and were overcharged by the driver. As they had not enough money, I had to personally speak to the driver to honour his original price. People here know Batam View and they know that we don't stand for such nonsense."  

- Ida Ayu Anom Budiarti, who is the acting room division manager and drives our customer service programme, a role that she doesn't take lightly.

"I try to find out who our new customers are and make sure they are comfortable during their stay here. I always try to give my name card to them so that for their next visit back to the Resort, they can call me or e-mail me directly if they have any personal requests. It is these little personal touches that I believe will make a difference." 

- Zaenal Abidin, who is our front office manager and always has a friendly smile on his face.

"Before I came on-board, the variety of pastries was very little and Batam View wanted a selection of pastries that was different. I have added cheesecake, chocolate royal (double chocolate cake), and traditional Indonesian cakes, as well as homemade jams during breakfast such as pineapple, papaya, kiwi and strawberry." 

- Sutarno, who is the pastry and bakery chef at Wangi Melati Coffee House and was previously working at Bread Talk. His pastries are a must-try and treats at corporate functions will never be the same again. 

"Children love me and I am irresistible. I am trilingual and everybody knows they can speak to me. However, if I am in the mood, I may respond. It is tough being the only cute one here but someone's got to do it."  

- Cockatoo Snowy is in charge of the animal posse here at Batam View, which includes a pair of hedgehogs, Salt and Pepper, and a family of turkeys. He loves to be carried out of his cage for those who dare. 

"I enjoy creating dishes that are healthy and good for our customers. My food has no MSG, is not oily or salty, and has lots of vegetables. Customers should watch out for new specialties each month such as Portugese seafood grille, 'Tai Ji' seafood thick soup and Szechuan crabmeat soup. We also get requests for homegrown organic vegetables included in our guests' meals and we are happy to accommodate. Just let us know in advance and if stock is available, we will include them."  

- Roy Looi, senior sous chef at the Kelong Seafood Restaurant. He has worked for Star Cruises and Pariss International Seafood Buffet Restaurant. His specialty is his Emperor's Chicken dish, which is slow-cooked for at least four hours. It is a must-try and needs to be advanced ordered as it is not always on the regular menu.