Lowongan Kerja Sous Chef Head Flourish Indonesia Bandung

Job Title : Sous Chef Head Chef
Date : 12 Juni 2021
Company : Flourish Indonesia
City : Bandung

Rekrutmen Flourish Indonesia Bandung. Jika kamu sedang mencari lowongan kerja bulan Agustus 2021, maka Anda berada di portal yang benar. Ada banyak kategori lowongan yang bisa Anda lamar mulai dari lowongan kerja SMA SMK terbaru, hingga lowongan kerja S1. Anda juga bisa mendaftar lowongan kerja online atau offline tergantung ketentuan yang diminta pada info lowongan yang kami informasikan di loker.informasicpnsbumn.com. Informasi loker yang valid, bersumber dari website resmi atau media sosial perusahaan yang berkaitan, dan yang pasti tidak ada pungutan biaya apa pun.

Lowongan Kerja Flourish Indonesia Bandung Agustus 2021

Silakan simak info lengkapnya berikut

Manages the kitchen according to set standards and to ensure smooth functioning, customer satisfaction, and high levels of sales and profits inline with company policies and regulations. Assist the Culinary Manager in the overall running of the kitchen operations and responsibilities for the daily kitchen operation in absence of the Culinary Manager.

JOB QUALIFICATION :

Female, Max 30 Years Old

Min 3 years of experience as a Sous Chef or similar role

Ability to track expenses and manage a budget.

Sense of ownership and pride in your performance and its impact on the company’s success

Team player

Good time-management skills

Great interpersonal and communication skills

Strong passion for the art of food design.

Culinary Degree or equivalent experience.

RESPONSIBILITIES :

MANAGEMENT RESPONSIBILITIES

1. Monitors budget via food costs, weekly and monthly financial statements and manpower report

2. Conducts effective meetings as scheduled, with all food and beverage outlet heads

3. Schedules personnel consistent with the volume of business and needs in service

4. Identifies and solves problems in a timely manner

5. Capable of deciding the level of authority and responsibility that can be delegated

6. Carries out a firm and fair employee treatment policy

7. Prepares and submits all reports required from the Food preparation department, as dictated by a Reporting system

8. Attends meetings and training sessions organized by the Hotel management for the position

9. To direct kitchen brigade in maximizing all resources to achieve high quality and excellent all over cost control

10. Prepare all food purchase requests for the kitchen

11. Prepare yearly training plan

12. Closely works together with the Culinary Manager on the development of the department according to divisional objectives.

TECHNICAL RESPONSIBILITIES

1. Knows and understands the job description of amongst Food preparation and stewarding

2. Establishes and implements all the food and beverage policies and procedures in all the kitchen and stewarding area

3. Recognizes good quality products and presentation

4. Maintains high sanitation standard throughout all food preparation area

5. Provides assistance in the outlets when required during peak periods

6. To facilitate and formulate action plans for Restaurant, Outside Catering, and internal special projects

7. To constantly strive for new innovative ideas in menu and new concepts of production

8. Approves yearly promotion plan

9. Authorises all food purchase requests

10. Directly handles day to day training in the kitchens in co-ordination with outlet and section supervisors

11. To initiate and prepare new menus for ala carte in the outlets with innovative ideas

12. Identified and report to the executive chef all food item wish is not up to the quality standard

13. Control via inventory in collaboration with F&B admin all Food Storage in regard of freshness and expired date

14. Inspect on regular basis food delivery to impact quality and freshness

15. Understand all Hot Meals Production and Cold Meals Production Process

16. Submit recipe fiche technique to Culinary Manager before implementing any new menu Item.

Contract length: 12 months

Job Types: Full-time, Contract

Salary: From Rp4,000,000 per month

COVID-19 considerations:
All employee must do swab test periodically
All Employees and customers must wear a mask and have a body temperature check before entering the premises.

Education:

  • D1-D4 (Preferred)

Experience:

  • Sous Chef: 3 years (Preferred)

Language:

  • English (Preferred)

Work Remotely:

  • No

Speak with the employer
+91 087888155526


Tata Cara Pendaftaran :

Jika Anda tertarik dan sesuai dengan persyaratan Lowongan Kerja ini, silahkan kirimkan lamaran dan CV terbaru Anda melalui link di bawah ini :



Keterangan :

  • Hanya peserta yang sesuai kualifikasi yang akan dipanggil lebih lanjut.
  • Segala proses rekrutmen tidak ditarik biaya apapun.

Jika lowongan diatas belum sesuai dengan keingingan dan kualifikasi yang Anda miliki, sebaiknya Anda melihat lowongan yang berhubungan di bawah ini.


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