Alamat
Bentuk pekerjaan- Plan and direct food preparation and culinary activities
- Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids
- Modify menus or create new ones that meet quality standards
- Develop menus for special events as needed
- Train and provide specific guidelines and exacting standards on how to prepare each menu item
- Estimate food requirements and food/labor costs
- Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labor and scheduling
- Arrange for equipment purchases and repairs
- Supervise kitchen staff’s activities to ensure that all employees have a complete understanding of and adhere to the company’ policy and procedures
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
Requirements:
- A minimum of 6 years prior managerial or leadership experience in the culinary field and proven working experience as a HEAD CHEF or higher
- Having expertise in Australian all-day dining
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Ability to multi-task and oversee multiple culinary departments
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Real passion for food and uncompromising in quality that is able to inspire and motivate a team of chefs
- Bachelor’s degree in culinary science or related certificate
- Preferable to Professionals
- Will be located in Kepulauan Riau, Kota Batam
