Lowongan Perhotelan / F&B di Indonesia 230 Lowongan

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12 September 2019
ID pekerjaan: JKT-33641

Job Description
You’re a culinary enthusiast with a passion for organic food then we’ve got a job for you! Our Head Chef responsibility is for the successful implementation and execution of the venue’s Organic and CSR inspired food concept. By effectively managing the kitchen team and facility, the Chef ensures that the entire food offering is produced in a safe and hygienic manor, while guaranteeing consistent high quality and attractiveness. By strictly controlling cost the Chef safeguards the kitchen’s profitability.


Operational Duties

  • Supervise and coordinate preparation, cooking and serving of food in a timely manor, in accordance with menus, ensuring that a high level of quality and presentation is achieved at all times, according to agreed standards
  • Manage food stocks and kitchen supplies, including the timely ordering, receiving, processing, labelling, correctly storing, and general safeguarding of these stocks
  • With guidance of the GM F&B, create and price outlet menus, specials, and group offerings. Aim at changing the main menu at least every 6 months and special menus weekly or monthly
  • Maintain a set of standard recipes (STR) for the entire food offering, including cooking method, plating & serving instructions (with pic) and ensure that these are strictly followed during any food preparation
  • Oversee special catering events including production and logistics and post event profitability analysis
  • Continuously manage supplier selection
  • Ensure proper safety and sanitation through the implementation of HACCP in the kitchen and constantly strive to improve hygiene standards and upkeep throughout the Kitchen and related back of the house facility
  • Make sure all equipment is in excellent operating order and provide training to ensure equipment is operated correctly
  • Plan for capital expenditures for new or replacement equipment and utensils
  • Ensure all Standard Operating Procedures (SOP) are being followed and continuously propose improvements for SOP
  • Follow the formal communication and reporting structure as outlined by the GM F&B
  • Follow any other reasonable additional instructions from the GM F&B

Human Capital Management

  • Direct, control, organize and motivate all staff within the Chef’s direct span of control
  • Set a good example and enforce a high standard of punctuality, attendance, service oriented attitude, hygiene and presentation amongst the staff.
  • Generally Keep employees enthusiastic, motivated and working as a team, with an understanding of the venue’s identity & culture, goals, guidelines and policies.
  • Enforce disciplinary procedures where necessary, and report all serious breaches of discipline to the GM F&B
  • Communicate with the GM F&B about recruitment needs, and carry out interviews as required
  • Produce a yearly training plan together with Operations Manager and GM F&B, and provide relevant training for kitchen staff, while continuously assessing emerging training needs.
  • Provide introduction training for new kitchen staff covering policies, procedures and product knowledge
  • Through weekly departmental meetings and daily briefings, update staff on relevant operational matters, such as the F&B offering, events, promotions, group bookings, and reservations
  • Prepare and issue, according to the business’ needs, staff schedules which will provide adequate cover in the most effective manner
  • Assist the GM F&B in periodically reviewing operational staff and setting clear targets for improvement/optimization of performance
  • Foster sound relationships between front of house staff and kitchen staff

Kitchen Productivity & Control

  • Ensure food cost targets as set by the GM F&B are achieved, and propose corrective measure should they exceed agreed levels
  • Carry out a monthly stock take, if necessary more frequently for flagged items, and investigate any stock discrepancies
  • Analyze the monthly Financial & POS data with the Chef and GM F&B and together establish a set of corrective measures aimed at implementing new efficient and effective work methods and systems

Requirements for this role

  • Demanding team leader
  • Organic food concept experience
  • Innovative and creative with food
  • Initiative taker
  • Independent worker
  • Excellent communicator
  • Experience in cost control
  • Eye for detail to put dots on the i
  • Fluent in English and Bahasa
  • Current HACCP certificate
  • Sertifikat kompetensi
  • Min. 3 years experience on a similar level


  • Competitive salary, private insurance, and benefits
  • Beautiful office space and team-oriented environment
  • Working with an international team
  • A room for growth as we are expanding fast
  • Autonomy and ownership of your team and product
  • Coaching and training programs to help build employee skills and potential

A bit about you

You’re a highly motivated and passionate Hospitality professional, with a proven track record of success in operational F&B management. You are a strong leader that gets the most and the best out of a team. You thrive when working within a goal-oriented organization, with like-minded professionals, and within a teamwork-oriented environment, but are self-motivated and capable of operating independently. You are keen to be involved from the start and take pride in growing a business from scratch into a successful enterprise

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Perincian Pekerjaan
  • Tipe Pekerjaan:
    Purna Waktu
  • Tingkat Karir:
  • Kualifikasi yang dibutuhkan:
  • Pengalaman yang dibutuhkan:
    3 tahun
  • Industri perusahaan:
    Pengembangan Properti
  • Lokasi:
    Jakarta Selatan, DKI Jakarta, Indonesia
  • Gaji:
    Gaji dinegosiasikan

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