- Assist Head Chef and Sous Chef in controlling daily kitchen operations with highest standard.
- Managing and supervising all kitchen crew activity in spesific working area.
- Making a great team, coaching , motivating and training crew.
- Responsible for inventory and kitchen cleanliness, include maintaining food and ingredient quality.
- Responsible for quality and consistency food production well-timed.
- Age maximum 32 years old.
- Minimum Diploma from F&B Production / Hotel Management.
- Minimum 2 years experience as CDP / Demi Chef in Hotel / F&B.
- Good knowledge of kitchen operational, HACCP and food production (preferably in Modern Indonesian Cuisine).
- Good leadership, personality and communication skill.
- Willing to work with flexible schedule (weekend / shift / split shift).