Primary Responsibility
Basic Functions :
- To be able to maintain a complete control of the kitchen at all times and to command the respect of his or her kitchen staff To ensure that all kitchens provide safe, eye-appealing, properly flavored food To maintain a safe and sanitary working environment for all employees To organize other duties run smooth such as menu planning, preparation of budgets, and maintaining of payroll, food cost, and other records and specific duties involving food preparation are the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control, etc To be responsible for approving all prepared food items that leaves his or her kitchen
Primary Duties :
- Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace and is expected to set an example for all the staffs under his / her supervision
- Able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously
- Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate
- Orients and trains kitchen personnel in accordance with property and department rules, policies, and procedures
- Trains kitchen personnel in food production principles and practices Establishes quality standards for all menu items and for food production practices
- Plans and prices menus Establishes portion sizes and standards of service for all menu items
- Schedules kitchen employees in conjunction with business forecasts and predetermined budget Maintains payroll records
- Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, and CPR
- Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls
Qualification
Qualification
- University Graduates in the related major
- At least 5 years’ experience in the hospitality industries
- At least 2 years’ experience as a the position applied
- Good command in English both spoken and written is a must
- Possess a strong analytical skill, leadership, managerial and interpersonal
Informasi lebih lanjut
Bidang Pekerjaan |
Status Kepegawaian |
Koki/Juru Masak, Makanan & Minuman
|
Full-Time
|
Pendidikan Terakhir |
Gaji |
-
|
Sesuai Peraturan Perusahaan
|
Tingkat Jabatan |
|
-
|
-
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