Lowongan Head Chef di PT Mitra Prima Hosindo

REQUIREMENTS :

·       CULINARY SCHOOL BACKGROUND

·       MINIMUM 3 YEARS EXPERIENCE IN A SIMILAR POSITION

·       STRONG IN LOCAL AND INTERNATIONAL CUISINE

·       CREATIVE, AND REALLY PASSIONATE ABOUT FOOD

·       EXTENSIVE KNOWLEDGE OF KITCHEN EQUIPMENT

·       KNOWLEDGE OF HACCP

·       STRONG ENGLISH BOTH SPOKEN AND WRITTEN

·       GOOD IN FOOD COST AND STOCK CONTROL

·       COMPUTER LITERATE

·       GOOD COMMUNICATION SKILLS

·       STRONG LEADERSHIP, RESULT ORIENTED

·       HIGH STANDAR OF PRESENTATION AND GROOMING AT ALL TIMES

·       ENERGIC, HANDS-ON, MOTIVATED

·       ABLE TO WORK FLEXIBLE HOURS

·       READINESS AND ABILITY TO INITIATE ACTION

·       HIGHLY DEVELOPED ORGANIZATIONAL AND TIME MANAGEMENT SKILLS

DUTIES AND REPONSIBILITIES :

·       SUPERVISES THE FUNCTION OF ALL KITCHEN EMPLOYEES FACILITIES AND COST AND CONTRIBUTES TO MAXIMIZING THE OVERALL FOOD AND BEVERAGES DEPARTEMENTAL PROFIT.

·       CONTROLS AND ANALYZES, ON AN ON-GOING BASIS, THE FOLLWING :

A.    QUALITY LEVELS OF PRODUCTION AND PRESENTATION

B.    GUEST SATISFACTION

C.     MERCHANDISING AND MARKETING

D.    OPERATING / FOOD COSTS

E.     CLEANLINESS, SANITATION, HYGIENE

F.     REPONSIBLE FOR THE PRODUCTION, PREPARATION AND PRESENTATION OF ALL FOOD ITEMS TO ENSURE HIGHEST QUALITY AT ALL TIMES.

G.    ESTABLISHES AND MAINTAINES EFFECTIVE EMPLOYEE RELATIONS AND INTER-DEPARTEMENT WORKING RELATIONSHIP

·       CONDCUTS, UNDER THE GUIDANCE OF MANAGEMENT, SUCH FUNCTIONS AS INTERVIEWING, HIRING, EMPLOYEE ORIENTATION, PERFORMANCE APPRAISAL, COACHING, COUNSELING, AND SUSPENSION IF NECESARRY TO ENSURE APPROPRIATE SATFFING AND PRODUCTIVITY, CONSULTS WITH MANAGEMENT IN PERFORMING ABOVE DUTIES.

·       DEVELOPS FORMAL TRAINING PLANS AND CONDUCTS ON-THE JOB TRAINING SESSIONS FOR KITCHEN EMPLOYEES.

·       IS RESPONSIBLE FUR THE PREPARATION OF MENUS AND PARTICIPATES IN THE PRICING POLICY IN CONSULTATIONS WITH THE MANAGEMENT BY TAKING INTO CONSIDERATION THE FOLLOWING :

A.    MARKET LEADS

B.    COMPETITION

C.     TRENDS

D.    RECIPES

E.     POTENTIAL COST

F.     AVAILABILITY OF FOOD AND BEVERAGES PRODUCTS.

G.    MERCHANDISING AND PROMOTIONS

H.    WORKS WITH MATERIAL IN DETERMINING THE MINIMUM AND MAXIMUM FOOD PAR STOCKS, ENSURES THE COMPLETION OF MARKET LIST ACCORDANCE WITH CORPORATE QUANTITY STANDARDS, INSPECTS ALL PERISHABLE FOOD ITEMS RECEIVED FOR QUALITY

I.      ATTENDS AND CONTRIBUTES TO WEEKLY DEPARTEMENT HEAD MEETINGS AND TO WEEKLY OPERATIONS MEETINGS.

·       KEEPS AND UP-TO-DATE STANDARD RECIPE FILE FOR ALL FOOD ITEM INLCLUDE :

A.    SALES HISTORY

B.    SALES MIX

C.     ACTUAL COSTS

D.    POTENTIAL COSTS

E.     PAR STOCKS

F.     PRODUCTION TIME

G.    PERFORMS RELATED DUTIES AND SPECIAL PROJECTS AS ASSIGNED,