Hozpitality - Chef De Cuisine - Park Hyatt Jakarta

Description
§ Ensure that all outlets and events are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures.
§ Monitor service and food production standards in outlet and events. Coordinate with the Outlet Manager, banquet Service Manager to take corrective action when necessary.
§ Establish and implement performance standards for the Commissary Kitchen and work closely with the Materials Manager to establish and maintain a streamlined and efficient operation.
§ Establish, implement and monitor performance for the Stewarding Operation in Kitchens and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows
§ Daily verify that only fresh products are used in Food and Beverage preparation.
§ Frequently test Food and Beverage in outlet and be demanding and critical when it comes to Food and Beverage quality.
§ Minimize office time to be able to be in the kitchen as much as possible.
§ Keep yourself informed and trained over culinary trends in the market and also in the culinary style of the outlet.
§ To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs. Qualifications Indonesian Nationality with a degree in Hospitality or Business Management Restaurant Chef background with Western and Indonesian Authentic cooking skills. Has minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel Chain Previous experience in Luxury Hotel or international experience are advantages Strong in leadership and business acumen Excellent English communication skills, strong guest service mindset and people management & development skills