Lowongan SOUS CHEF di PT Indocater

Qualifications

• Minimum D1 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 good personal hygiene, time and temperature control, thawing process, storage system
• In coordination with Executive Chef, create and make trial for specialty dishes and develop recipes to be used in dining facilities and for packed meals
• In coordination with Executive Chef, plan menus and food utilization based on anticipated number of guests, nutritional value, palatability and popularity
• Ensure that an induction regarding kitchen hygiene must be done prior to start the kitchen activity
• Willing to be placed in various regions in Indonesia