Lowongan Kerja Jakarta Raya Posisi Executive Sous Chef di PT.Equinox Bahari Utama

Info Loker

Perusahaan	PT.Equinox Bahari Utama
Posisi	Executive Sous Chef
Tempat	Jakarta Raya
Tingkatan Kerja	Manajer/Asisten Manajer
Kualifikasi	D3 (Diploma), D4 (Diploma), Sarjana (S1), Sertifikat Professional
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Hotel/Restoran, Makanan/Minuman/Pelayanan Restoran
Gaji Min	Rp. 4.770
Gaji Max	Rp. 4.790

Also open for Executive Sous Chef, Executive Sous Chef Pastry & Bakery, Sous Chef, Junior Sous Chef, Asst. Pastry Chef, Pantry Chef,

Qualification Executive Sous Chef

• Six to eight years experience in 4 or 5 star hotel, restaurant or high volume food service facility in the same position

Job Desc Executive Sous Chef

1. Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed
2. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control
3. On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service.
4. Maintains food costs at reasonable levels without affecting the quality of set standards
5. Shares responsibility with the Executive Chef and Provision Master to ensure the highest quality, delivery, and storage of all food items. Participate in quality spot checking and monitoring the loading of provisions at the docks
6. Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities of employees to ensure the speed and efficiency of the operation. 
7. Instrumental in training all Culinary Employees, from Commis to Sous Chefs for proper skill and service
8. Tests equipment to ensure the accuracy of temperature gauges, heating or cooling elements, and more. Reports all malfunctions and requests for necessary repairs and ensures follow-up.
9. Conducts tasting panel with or without the Executive Chef before service for all meal periods in different food venues throughout the ship including crew dining
10. Attends, conducts, and monitors USPH and HACCP inspections to ensure the highest in compliance standards for sanitation and cleanliness in every workstation
11. Constantly train & coach culinary team members in regard to achieving food cost targets, correct storage by following FIFO, and utilization of overproduction in the assigned area
12. Together with the Sous Chef layout and establish a dynamic work schedule that matches the service needs for each and all venues
13. Works with all galley personnel in a cooperative, productive, and cost-effective manner by enforcing all food service protocols for all dining venues, including but not limited to the Dining room, Specialty dining, Windjammer, Crew dining, My Time Dining, Kids dining, Ethnic food offerings & Special dietary needs on a day to day basis
14. Recommends measures to improve workplace safety procedures, employee performance, knowledge, and development, promotes cross-training within workstations, and engaged them in all training provided by the company.
15. Attends meetings, training activities, courses, and all other work-related activities as required.
16. Performs related duties as required. 

Lamar kerja

Deskripsi Perusahaan

Info Perusahaan

• Industri: Kelautan/Aquakultur
• Ukuran Perusahaan: 51 - 200 pekerja
• Waktu Proses Lamaran: 21 hari