Job Descriptions
- Plan and direct food preparation and culinary activities
- Developing unique and cuisine-appropriate menus
- Estimate food requirements and food/labor costs
- Staying current on developing trends in the restaurant industry
- Monitoring inventory and purchasing supplies and food from approved vendors
- Training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Give prepared plates the “final touch”
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Job Requirements
- Age max 42 years old
- Hold minimum D3/S1 Culinary School or food service management or related field
- At least 10 years experienced as Executive Chef
- Preferably having experience in Golf Club, Hotel (high-end/luxury hotel)
- Excellent record of kitchen management
- Keep up with cooking trends and best practices
- Ability to spot and resolve problems efficiently
- Communication & Leadership skill
- Fluent in written and spoken English
- Willing to be placed in Lido, Bogor