Chefs for restaurants and hotels

    Simpan

    www.jobstreet.co.id

    DESKRIPSI PEKERJAAN

    Executive Sous Chef
    • Experience in 4 , 5  star hotels, with internationally exposure.
    • Culinary school graduate with more than 12 years of working experience in recognition establishments.
    • Good knowledge of European, Asian and local cuisine, Expertise in western and local, experience in menu creation.
    • Knowledge of micro word, excel spreadsheet.
    • Able to write and communicate in English is must, able to work closely and report to corporate chef and management.
    • Able to coordinate with various department head in the hotel.
    • Able to handle guest request and complaint.
    • Must be Ability to comply Company policies and standards. Setting role model for fellow staff.
    • Responsible to maintain established standardize procedure, productions and service quality of all dishes served in hotel F&B outlets.
    • Process of good leadership skills, able to coach, drive and lead the kitchen brigade.
    Sous Chef ( Resto)
    • Experience in 4, 5 star hotels, preferably with  internationally exposure.
    • Culinary school graduate with minimum 10 years of working experience in recognition establishments.
    • Expertise in European, western cuisine with knowledge of Asian cuisine.
    • Computer Knowledge.
    • Able to communicate in English with the management, able to work closely and report to Executive Sous Chef.
    • Abilities to responsible and acting when Executive Sous Chef is away. 
    • Ability to maintain and comply standard procedure and quality of dishes served.
    • Able to maintain food costing and control wastage.
    • Responsible to the respective outlet, and teams mate.
    • Process of good leadership and communication skills and set as role model.
    Pastry Chef
    • Baking Institute graduate with minimum 10 years of working experience in recognition establishments.
    • With 4, 5 star hotel experience or established bakery.
    • Expertise in French pastry, verities of cakes and dessert, preferably with bread baking experience.
    • Able to communicate in English with the management, able to work closely with corporate chef.
    • Computer Knowledge.
    • Working close with inter departments and report to Executive Sous Chef.
    • Responsible to maintain and comply standard procedure and quality of end product to cafe and restro.
    • Able to maintain food costing and control wastage.
    • Process of good leadership and communication skills and set as role model.
    Baker
    • Baking Institute graduate with more than 5 years of working experience in recognition establishments.
    • Passion in baking, able to handle productions of varieties of European breads, danishes croissants for hotel.
    • Working closely with inter departments, report to Pastry Chef.
     
    Local Chef
    • Minimum 7 years of working experience and specialize in regional Local ethnic cuisine
    • Responsible to supply and support banqueting. 
    • Able to work independently, report to Executive Sous Chef.
    Butcher
    • Knowledge and specialize of handling all meat and seafood.
    • Preferably experience in 4,5 star hotel or established butchery with minimum 5 years working experience.
    • Able work independently and work closely with inter departments, report to Executive Sous Chef.
    Demi Chef ( Restro, main kitchen hot/ cold, Pastry)
    • Culinary school graduate with minimum 3 years experience or 5 years working experience in 4,5 star hotels or establish restaurant.
    • Experience in western cuisine with passion of cooking. Sensible to taste, smell and presentation. 
    • Understand basic English. Keen to learn.
    • Pleasant personality and well Grooming.
    Commis ( Restro, main kitchen hot/ cold, Pastry)
    • Fresh culinary school graduate or minimum 2 years working experience in western kitchen.
    • Able to understand basic English. Keen to learn.
    • Pleasant personality and well grooming.
     
    Kitchen Helper (Main Kitchen)
    • No experience required, but advantage with some kitchen working experience.
    • Keen to learn. Pleasant personality and well grooming.
     
    All positions​ come with
    • Competitive salary and remuneration package
    • Medical insurance
    • Annual Vacation
    • Staff entitlement
    • Incentives on performances
    Do submit your full and complete resume with a passport photograph. In the resume, do state your current salary and remuneration which will be verified at interview.
     
    There will be  a ​three​ month probation leading to a final confirmation.
     
    Only shortlisted candidates will be contacted by us for ​positions at hand to employ​
     

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