Manage the kitchen according to set standards and to ensure smooth functioning, customer satisfaction, and high levels of sales and profits inline with company policies and regulations. Assist the Culinary Manager in the overall running of the kitchen operations and responsibilities for the daily kitchen operation in absence of the Culinary Manager.JOB QUALIFICATION:Female, Max 30 Years OldMin 2 years of experience as a Sous Chef or similar roleAbility to track expenses and manage a budget.Sense of ownership and pride in your performance and its impact on the company's successTeam playerGood time-management skillsGreat interpersonal and communication skillsStrong passion for the art of food design.Culinary Degree or equivalent experience.RESPONSIBILITIES:MANAGEMENT RESPONSIBILITIES1. Monitors budget via food costs, weekly and monthly financial statements and manpower report2. Conducts effective meetings as scheduled, with all food and beverage outlet heads3. Schedules personnel consistent with the volume of business and needs in service4. Identifies and solves problems in a timely manner5. Capable of deciding the level of authority and responsibility that can be delegated6. Carries out a firm and fair employee treatment policy7. Prepares and submits all reports required from the Food preparation department, as dictated by a Reporting system8. Attends meetings and training sessions organized by the Hotel management for the position9. To direct kitchen brigade in maximizing all resources to achieve high quality and excellent all over cost control10. Prepare all food purchase requests for the kitchen11. Prepare yearly training plan12. Closely works together with the Culinary Manager on the development of the department according to divisional objectives.TECHNICAL RESPONSIBILITIES1. Knows and understands the job description of amongst Food preparation and stewarding2. Establishes and implements all the food and beverage policies and procedures in all the kitchen and stewarding area3. Recognizes good quality products and presentation4. Maintains high sanitation standard throughout all food preparation area5. Provides assistance in the outlets when required during peak periods6. To facilitate and formulate action plans for Restaurant, Outside Catering, and internal special projects7. To constantly strive for new innovative ideas in menu and new concepts of production8. Approves yearly promotion plan9. Authorises all food purchase requests10. Directly handles day to day training in the kitchens in co-ordination with outlet and section supervisors11. To initiate and prepare new menus for ala carte in the outlets with innovative ideas12. Identified and report to the executive chef all food item wish is not up to the quality standard13. Control via inventory in collaboration with F&B admin all Food Storage in regard of freshness and expired date14. Inspect on regular basis food delivery to impact quality and freshness15. Understand all Hot Meals Production and Cold Meals Production Process16. Submit recipe fiche technique to Culinary Manager before implementing any new menu Item.**Salary**: From Rp2,000,000 per monthCOVID-19 considerations:All employee must do swab test periodicallyAll Employees and customers must wear a mask and have a body temperature check before entering the premises.**Education**:- D1-D4 (preferred)**Experience**:- Cook: 1 year (preferred)**Language**:- English (preferred)**Speak with the employer**+91 087888155526
