Deskripsi pekerjaan
We are looking for a self-driven talent for a Chef de Partie - Mediterranean Cuisine to work with our Culinary team at the finest 5-star luxury resort in Bali.
Responsibilties:
- Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities.
- Interact with customers and review guest feedback periodically.
- Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
- Take physical inventory of specified food items for daily inventory and production charts according to department standards.
- Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department鈥檚 standards and delegate these tasks.
- Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Requisition the day鈥檚 supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
- Participate and contribute to the resort sustainability program through education, interaction, and suggestion.
- Indonesian Citizen only
- Minimum of 2 years experience at the culinary management level in a high volume business standalone/free-standing restaurant that is reputable and most talked-about in Bali or Indonesia.
- Has a proven track of delivering innovative and creative Mediterranean cuisine.
- Has strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
- Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
- Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor鈥檚 Degree is desirable.
