Lowongan Kerja Badung Posisi Healthy Food Head Chef di Gor Indo Invest

Info Loker

Perusahaan	Gor Indo Invest
Posisi	Healthy Food Head Chef
Tempat	Badung
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 11.075.000
Gaji Max	Rp. 15.075.000

Scope & General
Responsible to Head Chef and General Manager
Responsible for Hot and Cold kitchen, All Kitchen Staff, Food items in Menu and
Retail
Section Management
Purpose of Job
Responsible for the consistent preparation of food menu items according to the
standard and Chef instruction. Managing cooks in the sections to ensure correct
procedures according to the standard. Controlling food cost and wastage in the
kitchen
Main Duties
OPERATIONAL
▪ Trains, develops and motivated culinary staff to meet and exceed
established food preparation standards on a consistent basis.
▪ Teaches preparation according to well defined recipes and follows up and
discusses
ways of constantly improving the cuisine at the property.
▪ Display exceptional leadership and demonstrate a dedicated and professional
approach to management.
▪ Should be able to provide direction for all day-to-day operations in the sections to
the cooks according to standards and chef instruction
▪ Understand employees’ positions well enough to perform duties in employee’s
absence.
▪ Provides guidance and direction to subordinates, according to chef instructions
and monitoring performance.
▪ Provides and supports service behaviours that are above and beyond for customer
satisfaction and retention.
▪ Follows proper handling and right temperature of all food products.
▪ Ensure all equipment in the kitchen is properly maintained and in working order in
according to the local Health department standard.
▪ Coordinate with the purchase department for acquisition of needed goods and
services
▪ Ensure all products are prepared in a consistent manner and meet departmental
appearance/ quality standard.
▪ Ensure proper purchasing, receiving, and food storage standards in the kitchen.
▪ Frequently review finished products for quality and presentation before the orders
are
send to guests.

Coordinate Reporting with Consulting Head chef
▪ Menu Performance Report:
▪ Analysis of the popularity and profitability of menu items, including sales
trends, customer feedback, and cost of goods sold. (Made with GM)
▪ Inventory Management Report:
▪ Inventory levels of food and beverage items, including tracking of stock
levels, wastage, and potential discrepancies.
▪ Food Cost Analysis Report:
▪ Calculation of food cost percentages for each menu item, identifying areas
for cost reduction and menu optimization.
▪ Kitchen Production Report:
▪ Overview of kitchen production activities, including production schedules,
preparation times, and staff productivity.
▪ Quality Control Report:
▪ Assessment of food quality and consistency, including inspection of
ingredients, presentation, and adherence to recipes.
▪ Staff Performance Report:
▪ Evaluation of kitchen staff performance, including productivity, skill
development, and adherence to food safety protocols.
▪ Health and Safety Compliance Report:
▪ Compliance with health and safety regulations, including hygiene practices,
sanitation procedures, and inspection results.
▪ Vendor Performance Report:
▪ Evaluation of vendor performance, including quality of ingredients, delivery
accuracy, and pricing competitiveness.
▪ Customer Feedback Report:
▪ Analysis of customer feedback regarding food quality, service, and overall
dining experience, identifying areas for improvement.
▪ Budget and Financial Report:
▪ Financial performance analysis, including revenue, expenses, and
profitability, with recommendations for cost-saving measures and revenue
enhancement strategies. (In Coordination with GM)
▪ Food Wastage report:
▪ Track and analyse food waste to identify reduction opportunities.
▪ Record types and quantities of wasted food, reasons, and associated costs.
▪ Regularly generated to monitor trends and effectiveness of reduction
efforts.
 

Qualification:

Strong skills in Vegan cuisine

Ability to efficiently manage kitchen staff

Excellent stock management

Commitment to impeccable hygiene standards

Candidates with Full Working Rights in Indonesia and proficiency in Indonesian and English

Possible accommodation

Prime location of the restaurant, Family Cafe

Domiciled in Bali

Lamar kerja

Deskripsi Perusahaan

Info Perusahaan

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