Job Description
  • Make regular inspections of outlets to observe quality of food preparation and service (food appearance, taste, cleanliness and sanitation of production and service areas, equipment and employee appearance)
  • Coaches and provides leadership to all kitchen staff, ensuring the training and development of staff, providing input for performance, appraisal and disciplinary action  Ensure consistent 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 labeling is maintained in the various kitchen including refrigerators and storerooms and food products are rotated to ensure high standards of freshness 
  • Coordinate and participating in Ismaya or event that assigned.
Job Requirements
  • HACCP knowledgeable or certified
  • Minimal 1.5 years of experience as Kitchen Manager
  • Have expert knowledge about COGS report and food costing
  • Experienced in opening, training and coaching staff member
  •  Able to prepare operational report and analyses setting forth progress
  • Expertise in western cuisine (abroad experience is a plus)
  • Have advance skill at Ms. Office
  • Willing to work in multiple locations and mobile
  • Good leadership skills, able to work under pressure and detailed oriented
  • Advance English skill and communication proficiency