Executive Chinese Chef - Park Hyatt Jakarta
À propos du poste
Summary § 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.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.
§ 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
§ 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.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.
§ 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 or expatriate with a degree in Hospitality or Business Management
- Restaurant Chef background with authentic Chinese cooking skills.
- Has minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel Chain or authentic Chinese Restaurant
- 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
- Département: Restauration cuisine
Executive Chinese Chef - Park Hyatt Jakarta
Temps plein, Indéfini
Date de début du contrat:
