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1) Sous Chef
Sous Chef Job Purpose:
Will lead the kitchen team and manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.Sous Chef Job Duties:
Leads kitchen teamProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursHires and trains new kitchen employees to restaurant and kitchen standardsManages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsmaintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedLeads menu creationCoordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Who we are looking for should have all these qualities:
Formal Culinary TrainingPrevious Restaurant ExperienceExtensive Food and Beverage KnowledgeRestaurant Industry KnowledgeStrong Organizational SkillsAttention to DetailKnowledge of Restaurant RegulationsLeadershipManagementPositivityAbility to Work Under PressureSelf-MotivatedCreative Problem-Solving SkillsStrong Verbal and Written Communication Skills in English and Bahasa IndonesiaExceptional Customer-Service Skills
2) Chef de Partie
A Chef de Partie Job Purpose:
Assistant to the Sous Chef and reports to the Sous Chef.
CDP Job Duties:
Preparing, cooking and presenting high quality dishes within the speciality sectionAssist Sous Chef in creating menu items, recipes and developing dishesPreparing meat and fishAssisting with the management of health and safetyAssisting with the management of food hygiene practicesManaging and training any Commis ChefsMonitoring portion and waste controlOverseeing the maintenance of kitchen and food safety standards
Who we are looking for:
Minimum 2 years relevant experienceExperience of kitchen equipmentExperience of dangerous equipment such as knivesUnderstandable level of English spoken and written.Knowledge and ability to run a sectionAbility to work without close supervisionAbility to manage Commis ChefsAbility to produce good quality food in all sectionsGood oral communicationTeam management skillsHigh level of attention to detailGood level of numeracyEnthusiasm to develop your own skills and knowledge plus those around youAdaptability to change and willingness to embrace new ideas and processesPositive and approachable mannerTeam player qualities
Good to have:
Experience working in a restaurant that had serve healthy food. Eg. Organic meals.Experience working in a restaurant that had serve fusion meals.
3) Operational Manager
Job Description:
Manage a team of fine ladies and gentlemenManage day to day operations of a hostel & a restaurantHandle all financial and operational reporting requirementsPlan and manage manpower schedulePlan and manage the upkeep of the property with the housekeeping teamAchieve the required financial goals and customer satisfaction targetsManage all social media platform
Qualifications Needed:
At least a College Education is preferredExperience in management ( 2 years and above)Natural leaderStrong team organisational skillsAbility to multi task and take pressureGood command of EnglishAccommodation to stay at work place is needed
Send us your updated CV with last drawn salary information, recent photograph, reference letter/contact name/company name, & work portfolio (optional) to [email protected] or to Jl. Drupadi Gang Kahyangan No. 4 Seminyak, Badung, 80361
