Executive Chef

RESPONSIBILITIES:
• Managing kitchen day to day operation, includes: rostering, ordering, budgeting, standard controlling, and Team Training
• Ensuring promptness, freshness, and quality of dishes.
• Ensure the kitchen is in good condition and the kitchen activities operate in a timely manner
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, menu planning, inventory, scheduling, and management of supplies
• Maintain and ensure food in high standards and quality.
• Focus attention on improving productivity levels and the need to prudently manage utility/costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Setting and monitoring performance standards for staff.
• Reviewing all staff and sections to meet service, operational, and financial objectives.
• Obtaining feedback on food and service quality, and handling customer problems and complaints. REQUIREMENTS:
• Associate's degree in Culinary / Culinary Arts
• Minimum 2 years of experience in a similar position
• Advanced knowledge of food professional principles and practices
• Able to carry out and display various cooking techniques
• Comfortable training, directing and supervising kitchen staff
• Strong leadership skills with initiating innovations and goal-setting
• Easy adapt person with communication skill
• Languages: Indonesia, English