Lowongan Kerja South Denpasar Posisi Chef De Partie di PT. TRI MITRA DEWANATA

Info Loker

Perusahaan	PT. TRI MITRA DEWANATA
Posisi	Chef De Partie
Tempat	South Denpasar
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 4.075.000
Gaji Max	Rp. 5.075.000

Duties and Responsibilities:

• Team Leadership and Schedule Creation: As a strong leader, ensure that team members work efficiently and adhere to established standards. Create a strong teamwork environment and positive vibes. Develop and implement schedules for optimal workflow.
• Inventory Control: Take responsibility for food inventory by engaging the entire team in regular inventory checks. Manage stock levels, minimizing waste, and optimizing ingredient availability.
• Cleanliness and Safety: Maintain kitchen cleanliness and ensure compliance with all food safety procedures. Prioritize a safe and hygienic kitchen environment.
• Employee Training and Discipline : Train junior team members, provide guidance, develop skills, and enforce disciplinary actions when necessary. Foster a culture of continuous learning and improvement.
• Creativity in Menu Development : Contribute to the development of new menus or modifications to existing ones. Infuse creativity into culinary offerings to keep the menu fresh and appealing.
• Problem Solving : Be prepared to swiftly and efficiently handle emergency situations or operational challenges. Demonstrate problem-solving skills to address issues as they arise.
• Professionalism and Conflict Avoidance: Uphold a high level of professionalism in all interactions. Avoid conflicts of interest and maintain a fair and ethical work environment. Encourage open communication and resolve conflicts in a constructive manner.

• Tugas dan tanggung Jawab :

1. Memimpin Tim dan Membuat Skejul: Sebagai strong leader : memastikan bahwa anggota tim di bawahnya bekerja dengan efisien dan sesuai dengan standar yang ditetapkan. Membuat team work yang kuat dan positif vibes.
2. Pengendalian Persediaan atau inventori : Bertanggung jawab atas persediaan bahan makanan dengan mangajak seluruh tim untuk inventori.
3. Kebersihan dan Keselamatan : Menjaga kebersihan dapur dan memastikan semua prosedur keamanan pangan diikuti.
4. Pelatihan Karyawan dan Disipliner : Melatih anggota tim yang lebih junior, membimbing, mengembangkan keterampilan, dan tegas menegakkan tindakan disipliner.
5. Kreativitas dalam Pengembangan Menu : Berkontribusi dalam mengembangkan menu baru atau memodifikasi menu yang ada.
6. Pemecahan Masalah : Bersiap untuk menangani situasi darurat atau masalah operasional dengan cepat dan efisien.
7. Profesional dan tidak melakukan konflik berkepentingan.

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