Chef – MANDUNA RESORT - Rote Island, Indonesia

As a Chef, you will be responsible for overseeing and managing all culinary operations within the resort. Your main objective will be to create a memorable dining experience for the guests by delivering delicious and high-quality meals. You will have the opportunity to showcase your culinary skills while working in a beautiful tropical setting.

Responsibilities:

1. Menu Planning: Develop and design menus that cater to the preferences and dietary requirements of the resort's guests. Create a variety of options to ensure a diverse culinary experience.
2. Food Preparation: Prepare and cook meals and ensure that all dishes are consistently prepared to the highest quality and presentation standards.
3. Culinary Team Management: Supervise and train a team of kitchen staff. Provide guidance, support, and feedback to enhance their skills and performance.
4. Inventory and Cost Control: Manage inventory levels and control food costs by minimizing waste, monitoring portion sizes, and implementing effective inventory management practices. Work closely with the resort's management to establish budgetary guidelines.
5. Sanitation and Safety: Enforce strict adherence to sanitation and food safety standards to maintain a clean and safe kitchen environment. Ensure compliance with local health regulations and industry best practices.
6. Vendor Management: Build and maintain relationships with local suppliers and vendors to ensure the availability of fresh and high-quality ingredients. Monitor supplier performance and negotiate favourable terms to optimize procurement processes.
7. Quality Control: Conduct regular inspections of food preparation and service areas to ensure compliance with established standards. Implement corrective actions when necessary to maintain a high level of quality.
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Qualifications:

1. Culinary Expertise: Possess a strong culinary background with experience in a variety of cuisines. Knowledge of Indonesian and international dishes is highly desirable.
2. Leadership Skills: Demonstrate excellent leadership and management abilities to effectively lead a team and foster a positive work environment.
3. Creativity: Exhibit creativity and innovation in menu planning and dish presentation. Stay updated with the latest culinary trends and incorporate them into the resort's offerings.
4. Organization and Time Management: Possess strong organizational skills to handle multiple tasks, prioritize effectively, and meet deadlines in a fast-paced environment.
5. Communication: Possess excellent verbal and written communication skills. Ability to communicate effectively with team members, resort staff, and guests.
6. Adaptability: Show flexibility and adaptability to work in a remote location, adjusting to the unique challenges and opportunities it presents.
7. Language Skills: Proficiency in English and Indonesian is preferred, as it will facilitate communication with both the staff and guests.

Note: This job description is a general outline of the typical responsibilities and qualifications for the position of Chef in a small resort. Duties and qualifications may vary depending on the specific requirements of the resort and the employer's expectations