Lowongan Kerja Surabaya Posisi Head Chef / Jr Sous Chef di Me’nate Steak House Restaurant

Info Loker

Perusahaan	Me’nate Steak House Restaurant
Posisi	Head Chef / Jr Sous Chef
Tempat	Surabaya
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 9.075.000
Gaji Max	Rp. 12.075.000

HEAD CHEF

• Leads kitchen team.
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision when needed.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing system to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Manage compliance with food and beverage hygiene policies & procedures and other policies required by the Company.
• Manage high volume food production operations.
• Train cooks to operate automated cooking equipment.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Suggest kitchen training programs and techniques.
• Handle complaints from customers from kitchen side.
• Prepare reports, analyse, and interpret data, like food cost report, complaint report, agenda report, cleaning report.
• Make sure all employees adhere to company’s policies and guidelines. 
• Attend chef meeting every month and discuss regarding overall outlet management.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Responsible to any ad hoc task from time to time by superior.

JR SOUS CHEF

• Leads kitchen team in chef’s absences
• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organization for quality assurance
• keep cooking station stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standard
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing system to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurants standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well managed
• Assists head chef with menu creation
• Coordination with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
• Any related task given by superior

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Deskripsi Perusahaan

Info Perusahaan

• Industri: Makanan & Minuman/Katering/Restoran