Lowongan Kerja Jakarta Selatan Posisi Sous Chef di PT Pelita Boga Lestari(Die Stube, German Resto n Bar)

Info Loker

Perusahaan	PT Pelita Boga Lestari(Die Stube, German Resto n Bar)
Posisi	Sous Chef
Tempat	Jakarta Selatan
Tingkatan Kerja	Supervisor/Koordinator
Kualifikasi	Sarjana (S1)
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Hotel/Restoran, Makanan/Minuman/Pelayanan Restoran
Gaji Min	Rp. 1.800.000
Gaji Max	Rp. 5.500.000

Job Requirements & Skill :

• Age 38 – 48 years old
• Qualified Chef
• A minimum. of 5 years experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills
• Attention to detail
• Ability to resolve conflict in a constructive manner
• Ability to solve problems and think-on-your-feet
• Willingness to take initiative and make decisions
• Ability to delegate tasks effectively

Job Description :

Supervise the preparation of all food

• Ensure all food is prepared as per food preparation requirements
• Ensure meals are produced on time, and sufficient quantities are available for the various areas
• Maintain stock levels of all kitchen supplies
• Be available for functions as they arise to ensure that the food is prepared and served as required 

Oversee and supervise all kitchen staff

• Ensure all staff are aware of their duties and what is expected of them
• Teach new staff skills they require to perform their roles to the required standard
• Delegate duties to kitchen staff as per the menu requirements
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
• Give staff feedback on their performance to enable staff development
• Ensure any staffing issues are resolved fairly and quickly

Manage kitchen stocks

• Ensure wastage is minimised by careful supervision of food preparation methods
• Ensure proper hygienic storage methods are utilised to prevent food loss
• Oversee the ordering and control of stock levels

Ensure staff are working safely at all times

• Ensure staff are aware of and follow safe work practices at all times
• Assist other staff in the cleaning of the kitchen at the end of the shift
• Ensure his own work station is kept clean and hygienic at all times

Assist the Head Chef as required

• Manage the Kitchen Department in the Executive Chef’s absence
• Assist the day-to-day running of the department
• Carry out other tasks as required by the Executive Chef
• Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending

Lamar kerja

Deskripsi Perusahaan

Info Perusahaan

• Industri: Makanan & Minuman/Katering/Restoran
• Ukuran Perusahaan: 51 - 200 pekerja
• Waktu Proses Lamaran: 28 hari