Lowongan Executive Chef di PT Indocater

Qualifications

•     Minimum D3 in Food Production from reputable Hotel Institute/ University or 5 year experiences in the same field

•     Familiar with HACCP

•     Must have a minimum of 5 years documented experience of high- volume catering for over 500 persons in either the oil and gas or construction or mining sectors

•     Must have excellent kitchen management skills demonstrate good leadership of the team members

•     Experience in Menu Cycling set up

•     Must have good knowledge and experience and ability to create National, Asian and Western menus with good of menu variety

•     Have excellent skills in; analytical, interpersonal, problem solving, communication, planning and organization

•     Customer and service-oriented person with passion & desire, positive attitude, energetic, responsible, fast learner and independent

•     Must possess a recognized health and hygiene certificate

•     Computer literate, good knowledge of Microsoft Office operations

•     Fluent in both spoken and written English is preferable

•     Have a good knowledge of catering industry HSE and Food Hygiene standards

Roles and Responsibilities

•     In coordination with caterer Logistics Department to ensure all food raw materials for planned menu at least for the next two day menu are available in his/her kitchen area.

•     Supervision of kitchen personnel to ensure positive practices toward food safety programs e.g good personal hygiene, time and temperature control, thawing process, storage system.

•     In coordination with Senior F&B Specialist, create and make trial for specialty dishes and develop recipes to be used in dining facilities and for packed meals.

•     In coordination with F&B Manager, plan menus and food utilization based on anticipated number of guests, nutritional value, palatability and popularity.

•     Review menus and analyze recipes.

•     Record tasteful and popular menus for reference.

•     Ensure that an induction regarding kitchen hygiene must be done prior to start the kitchen activity.