Lowongan Kerja Surabaya Posisi Chef De Partie / Demi Chef di Me’nate Steak House Restaurant

Info Loker

Perusahaan	Me’nate Steak House Restaurant
Posisi	Chef De Partie & Demi Chef
Tempat	Surabaya
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 7.575.000
Gaji Max	Rp. 9.075.000

CHEF DE PARTIE

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily task.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.
• Any related task given by superior.

DEMI CHEF

• Assists the executive chef with the preparation of different foods, from meats and sauces to vegetables and desserts.
• Helps with the presentation and cooking, keeps her station up to federal, state and local health and safety standards, and sees that meals are prepared properly and in a timely manner.
• In charge of troubleshooting problems that arise during a shift, such as a staff shortage or minor accidents.
• Assists in all kitchen-related duties, and that includes making sure his station is supplied adequately with food, ingredients and any non-food supplies, such as aprons or utensils.
• Person in charge of maintaining the kitchen budget for food and supplies.
• Help the executive chef make hiring and other personnel decisions.
• Responsible for scheduling staff, training new hires in kitchen procedures and etiquette and training cooks in various areas of food preparation and presentation.
• Preparation or handling of food.
• Help the executive chef develop menus for and coordinate special events, such as banquets.
• Complete assigned tasks in an efficient and timely manner· Assists the executive chef with the preparation of different foods, from meats and sauces to vegetables and desserts.
• Helps with the presentation and cooking, keeps her station up to federal, state and local health and safety standards, and sees that meals are prepared properly and in a timely manner.
• In charge of troubleshooting problems that arise during the course of a shift, such as a staff shortage or minor accidents.
• Assists in all kitchen-related duties, and that includes making sure his station is supplied adequately with food, ingredients and any non-food supplies, such as aprons or utensils.
• Person in charge of maintaining the kitchen budget for food and supplies.
• Help the executive chef make hiring and other personnel decisions.
• Responsible for scheduling staff, training new hires in kitchen procedures and etiquette and training cooks in various areas of food preparation and presentation.
• Preparation or handling of food.
• Help the executive chef develop menus for and coordinate special events, such as banquets.
• Complete assigned tasks in an efficient and timely manner
• Any related task given by superior.

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Deskripsi Perusahaan

Info Perusahaan

• Industri: Makanan & Minuman/Katering/Restoran