Chef De Cuisine will report to General Manager
Chef De Cuisine is responsible for overseeing all culinary operations, ensuring that all food served meets the highest standards of quality and presentation. This role involves menu planning, food preparation, staff management, and maintaining a clean and efficient kitchen environment.
Key Responsibility:
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff's activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the final touch
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with coworkers and customers
Key Requirements:
- Proven working experience as an Chef De Cuisine of 4-star above for minimum 4 years
- Excellent record of kitchen management
- Excellent understanding about food cost
- Keep up with cooking trends and best practices
- Design menus that enhance customers culinary experience while keeping up high quality
- Ensure that all food preparation is in accordance with regulatory guidelines
- Design standardized food presentation guidelines for each dish
- Monitor inventory levels of commonly used items
- Look for ways to reduce spoilage of infrequently used items
- Hire, train, and mange staff regularly
- Working knowledge of various computer software programs (MS Office, F&B system, POS)
- BS degree in Culinary science or related certificate
- Willing to be placed in Batang, Pekalongan, Central Java Area
Due to the high volume of applications, only those selected for further consideration will be contacted.
