Lowongan Executive Chef di PT Lokal Kreasi Indonesia

Qualifications :

1. Maximum 40 years old.
2. Minimum D3, preferably majoring in culinary.
3. Experience as Sous Chef minimum 2nd years.
4. Able to speak English orally and in writing.
5. Able to use Ms. Office (Word, Excel, PowerPoint).
6. Has leadership, integrity, criticality, and in detail.
7. Willing to work mobile and take business trips.
8. Placement in Surabaya & Jakarta.

Responsiblities :

1. Manage the kitchen in the procurement, production, preparation, and presentation of all food according to company quality standards.
2. Create new menus, develop existing menus, and compile production and selling price calculations.
3. Manage and control food costs so as not to exceed company standard limits.
4. Analyze and control the budget for procurement, maintenance, and repair of tools, equipment, and kitchen work areas.
5. Manage human resources in the kitchen for fulfilling kitchen manpower, problems, work evaluation, and training and development in coordination with related sections.
6. Controlling the stock of raw materials in coordination with related departments so that they are always available according to the quality and quantity needed
7. Coordinate with management regarding decision-making.
8. Prepare work plans and report to management (weekly, monthly, and annual).