AYANA sedang merekrut seorang
Chef de Cuisine - AYANA Komodo
Loker ini dibuat lebih dari 2 bulan yang lalu
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lamar.
- Maintain and strictly abide by current sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Ensure that staff reports to work as scheduled; document any late or absent employees.
- Coordinate breaks for assigned staff.
- Prepare and assign production and prep work for all staff to complete, review priorities.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
- Complete opening duties:
- Set up workstation with required mice en place, tools, equipment and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Executive Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
- Start prep work and production of items needed for the day.
- Prepare all dishes following recipes and yield guides, according to department standards.
- Inform Executive Sous Chef of any shortages before the item runs out.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Assist staff wherever required to ensure optimum service to guests
- Ensure that restaurant Service Staff are informed menu items serve and amount of available for the meal period and functions
- Minimize waste and maintain controls to attain forecaster food cost.
- Maintain production charts according to department standards.
- Inform Executive Sous Chef of any excess items that can be used in daily specials or elsewhere.
- Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
- Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
- Menu tasting for restaurant.
- Review Guest feedback periodically.
- Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.
- Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.
- Participate and contributing to the resort sustainability program through education, interaction and suggestion
- Has experience in a similar position at a 5 start resort
- Good communication and interpersonal Skill
- Indonesian Nationality only
- Has Excellent leadership skills
- Ability to multitask and meet deadlines
- Has related licenses, certificates and (or) diploma to support candidate's qualification
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Jenis kontrak
Full Time
Lokasi
Indonesia
Tanggal posting
27 Mei, 2023