Job Description
  • 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
Job Requirements
  • 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.
  • Working knowledge of Microsoft Office (Excel, Word, Outlook/Email)
  • Prepare and produce high quality food using standard recipes and portions set by company qualification
  • Able to work in high pressure enviroment