Observe regular quality off food prepartion, service (food appearance, taste, cleanliness and sanitation of production and service areas, equipment and employee appearance)
- Coaches and provides leadership to all staff the kitchen, ensuring the training and development of staff, providing input for perfomance, appraisal and disciplinary action
- Ensure the consistency of food preparation and product
- Supervise and participate in the production and plating of all food service area, to maintain the best quality food possible
- Ensure cleanliness, hygiene and labelling is maintained in the various kitchen including refrigerators and storerooms and food products are rotated to ensure high standarts of freshness
- Maintain and prepare weekly staff schedules and monitor staffing in conjuction with determined budget
- Coordinate and participating in ISMAYA or event that assigned
- Formal culinary training preferred (min. Diploma in culinary / hospitality) with maximum 37 years old
- Minimum of 1,5 years experience as a Head Chef or 2 Years of Sous Chef from Western Cuisine / Indonesian Cuisine
- HACCP knowledgable (certified is a plus)
- Have expert knowledge about COGS report and food costing
- Have experience in opening, training and coaching
- Have high capability of planning, oraganizing, problem solving, staff managing and time management.
- Prepare and produce high quality food using standard recipes and portions set by company qualification
- Able to work in high pressure enviroment
"Waspada terhadap Modus Penipuan pada saat proses interview. Perusahaan tidak akan memungut biaya apapun dalam melakukan proses interview. Mohon segera melaporkan ke kami, jika pada saat Anda diundang untuk interview dan diminta untuk melakukan pembayaran dengan sejumlah uang."
"Please be aware of the Fraud Company. The company will never be collecting any payment in the process of interview. Please immediately report to us if there's any companies that collecting payment to the Jobseekers."