Lowongan Head Chef di PT Merah Putih Bersama

Requirements :

• Culinary school background
• Experience working at free-standing restaurants
• Minimum 3 years experience in a similar position
• Strong in Indonesian cuisine
• Strong interest in Indonesian culture and 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
• A high standard of presentation and grooming at all times
• Energetic, hands-on, motivated
• Able to work flexible hours
• Readiness and ability to initiate action
• Highly developed organizational and time management skills

RELATIONSHIP :

• Reports directly to the Food and Beverage Manager.
• Provides functional assistance and direction to the Kitchen Operation.
• Interacts with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
• Coordinates functions and activities with other Food and Beverage Department Heads.

DUTIES AND RESPONSIBILITIES :

• Supervises the function of all kitchen employees facilities and costs and contributes to maximizing the overall Food and Beverage Departmental Profit.
• Controls and analyzes, on an on-going basis, the following:
• Quality levels of production and presentation including employee cafeteria.
• Guest Satisfaction.
• Merchandising and Marketing.
• Operating / Payroll / Food Costs.
• Cleanliness, Sanitation, Hygiene.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and inter-departmental working relationships.
• Conducts, under the guidance of the Food and Beverage Manager, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food and Beverage Department Heads and Personnel Manager, as appropriate, 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 consultation with the Food and Beverage Manager, Restaurant manager and Banquet Manager, by taking into consideration the following.
• Local Requirements.
• Market leads.
• Competition.
• Trends.
• Recipes.
• Potential Costs.
• Availability of food and beverage products.
• Merchandising and Promotion.
• Works with the Materials Manager in determining the minimum and maximum food par stocks. Ensures the completion of the Market List in accordance with corporate quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to weekly Department Head Meetings and to weekly Food and Beverage meetings.
• Keeps and up-to-date standard recipe file for all food items to include:
• Sales History.
• Sales Mix.
• Actual Costs.
• Potential Costs.
• Par Stock.
• Production Time.
• Performs related duties and special projects as assigned,