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
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