Deskripsi Pekerjaan

  • Responsible for the proper briefing of the service staff when assigned in an outlet.
  • Assists the Executive Chef in the planning of sales programs for the assigned outlet.
  • Ensures proper scheduling of staff in accordance to the expected work-load.
  • Ensures proper regular training session of his staff with the objective to maintain and improve the standards of food production on weekly and monthly basis.
  • Works hands on in all areas of preparation.
  • Ensures proper handling of equipment, prevents loss and damage to assets and goods.
  • Ensures and enforces the highest standards of sanitation and hygiene.
  • Is co-responsible for proper costing of all food items served in the assigned outlet.
  • Supervises proper receiving procedures as well as proper storage of food and raw materials.
  • Is involved and checks quality of products his staff makes.
  • Organizes his staff’s holiday plan etc.
  • Set-up a la carte and buffet food according to agreed standard.
  • Engages directly in supervising and coordinating all Kitchen sub sections in the production of food immediately served in the restaurant l’s outlets.
  • Develop for the Chef an adequately based menu considering availability of local raw foods and ingredients, level of sophistication of cooks and to the style and standard of the restaurant.
  • Prepares daily and submits weekly to attendance sheet.
  • Controls and checks the quantity and quality of food before serve.
  • Insures that there is adequate supply of food at all times, hygiene and sanitation are observed in the Kitchen area and tools and equipments are handled, maintained and used properly.
  • Works closely with subordinates and participates in their functions to develop their working knowledge.
  • Makes “Pass” during the service announce new orders, pick-up order and expedite food to the proper waiter and table, controls movement of un-authorized personal in the Kitchen.
  • Check all “mise-en-place” is fresh according to section list.
  • Develops a par stock for kitchen inventory and effectively order against list.
  • Prepares all requisitions, transfers, inter kitchen requisitions.
  • Checks physical aspects of Kitchen areas and buffets.
  • To be team orientated and to be able to cope with high volume of business.
  • To attend training as set by the Learning & Development.
  • We expect from you, efficiency in your job, to be honest to your supervisors and colleagues.  To have a good attitude and to be willing to learn.
  • Documentation to know about:
  • To be aware and thorough about every training handouts given to you
  • The restaurant facilities
  • Fire procedures
  • Carries out other duties that may from time to time be assigned to him.
  • Is co-responsible for proper food testing serve in the assigned outlet.

  • Must be a qualified kitchen chef who is familiar with ALL sections of the kitchen and how they work and interact with each other. Written literacy is a must a he must be able to read functions sheets and allocate work accordingly through written and oral communication
  • Strong culinary skills to support and be the basis for volume catering, buffets and a la carte for Brasserie and Fine Dining
  • Organizational and communication skills a must
  • Flexibility with the ability to foresee changes and always have a contingency ready
  • Proactive in the work place in regards to all facets of food service front and back of house
  • Training skills and practical experience
  • Hands on involvement in food production. He is a working Chef.
  • Strives for excellence, artistic
  • Facilities in capacity of Chef de Partie or higher
  • Familiar with Hygiene  sanitation HACCP

  • BPJS Ketenagakerjaan
  • BPJS Kesehatan
  • Service Charge
  • Employee Meals