Job Description:
* Reports directly to the Executive Chef.
* Is responsible for the implementation, development and smooth opening of the Bakery and Pastry Kitchen.
* Ensures that the Bakery and Pastry Kitchen are managed efficiently and according to the established concept statements.
* Adheres at all times to the Company Policies & Procedures and Fire Life Health Safety & Security and HACCP Standards.
* Organizes food production in a cost effective and hygienic manner.
* To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
* Prepares menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* Assists in formulating, coordinating and supervising menu planning and implementation.
* Ensures food standards and presentations are maintained and continuously improved.
* Assists the Executive Chef with recruitment and continuous training of all kitchen colleagues.
* To encourage proactive, efficient and effective inter-departmental communication in order to promote a climate of teamwork and enthusiasm.
* Strives constantly to improve operating procedures.
* Identifies opportunities for improving the efficiency of the operations that will benefit our guests.
* Identifies opportunities for reducing costs without affecting the level of service or product received by our guests.
* Proposes, and initiates when approved, new services and products for our guests.
* Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Assists in developing Standard & Procedures.
employment jobs Requirements:
* Diploma or Equivalent
* Two year degree or Apprenticeship
* Current Sanitation class certificate.
* Minimum of 10 years in the luxury hotel culinary business
* Minimum of Five years Management Experience as a Executive Pastry Chef.
* Thorough knowledge of gastronomy
* Working knowledge of beverages
* Extensive knowledge of kitchen equipment
* Working knowledge of mathematics for recipes, ordering, and financial research purposes
* Working knowledge of computers and basic software
* Ability to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
* Possess a good written and verbal command of English Language and preferably of Indonesian Language.
* Possess a pleasant and outgoing personality.
* Passionate, creative and an excellent hands on trainer
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