Lowongan Kerja Bogor Posisi Sous Chef – Chef De Partie – Demi Chef – Cook di PT Padang Golf Bukit sentul

Info Loker

Perusahaan	PT Padang Golf Bukit sentul
Posisi	Sous Chef - Chef De Partie - Demi Chef - Cook
Tempat	Bogor
Tingkatan Kerja	Supervisor/Koordinator
Kualifikasi	D3 (Diploma), D4 (Diploma), Sertifikat Professional, SMA, SMU/SMK/STM
Jenis Pekerjaan	Kontrak
Spesialisasi Dibutuhkan	Hotel/Restoran, Makanan/Minuman/Pelayanan Restoran
Gaji Min	Rp. 1.800.000
Gaji Max	Rp. 5.500.000

SOUS CHEF

Requirements :

• M / F, max 35 years old
• Have a Strong Motivation and Good Health
• Have a good problem solving and decision making skill
• Assist the executive chef in managing kitchen operations
• Supervise junior staff to ensure kitchen efficiency and food consistency
• Create and develop new menu items every quarterly
• Train and motivate junior kitchen staff
• Liaise with food and kitchen equipment vendors
• Maintain and manage food inventory
• Coordinate with sales, marketing, and events staff 

CHEF de PARTIE

Requirements :

• Maximum 35 Years Old
• Have a Strong Motivation and Good Health
• Have a good Leadership, Problem Solving, and decision making skill
• Experiences in both of Western and Asian Food
• Good Knowledge of Food Safety Procedure / HCCP System
• Minimum 2 years Experiences in the same field
• Good Attitude & Strong Communication Skill Is a must
• Prefer Diploma majoring Food and Beverage

DEMI CHEF

Requirements :

• M / F, Maximum 35 Years Old
• Have a Strong Motivation and Good Health
• Have a good Leadership, Problem Solving, and decision making skill
• To maintain high standard of all food preparation and hygiene in kitchen
• Ensuring guest delight & able to mingling with guest
• Developing new menu
• Organize and set up the assigned section of the Food & Beverage and kitchen as efficiently as possible to increase speed and maximize productivity
• Assist Head Chef in ensuring that all culinary standards in that section comply with company and hotel policies
• Ensure that operating and kitchen equipment are maintained to a good standard with minimum breakage
• Develop new menu items and regular review of variety proposed with the Executive Chef

COOK

Requirements :

• M / F, Maximum 35 Years Old
• Have a Strong Motivation and Good Health
• Have a good Leadership, Problem Solving, and decision making skill
• Renponsible for preparing materials / products for all parts of the kitchen
• Responsible for the process of managing cleanliness of all eating / cooking equipment / equipment and helping to maintain the cleanliness of the kitchen area

Lamar kerja

Deskripsi Perusahaan

Info Perusahaan

• Industri: Hotel/Pariwisata
• Ukuran Perusahaan: 501 - 1000 pekerja
• Waktu Proses Lamaran: 22 hari
• Tunjangan dan Lain-lain: Asuransi kesehatan, Kasual (contoh: Kaos)
• Lokasi: Sentul City