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.
- Prepare and produce high quality food using standard recipes and portions set by company qualification
- Able to work in high pressure enviroment
