Chef de Cuisine | AYANA Komodo

• Maintain and strictly abide by current sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that staff reports to work as scheduled; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for all staff to complete, review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• Complete opening duties:
  • Set up workstation with required mice en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Executive Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
  • Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
• Start prep work and production of items needed for the day.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform Executive Sous Chef of any shortages before the item runs out.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Assist staff wherever required to ensure optimum service to guests
• Ensure that restaurant Service Staff are informed menu items serve and amount of available for the meal period and functions
• Minimize waste and maintain controls to attain forecaster food cost.
• Maintain production charts according to department standards.
• Inform Executive Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
• Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
• Menu tasting for restaurant.
• Review Guest feedback periodically.
• Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.
• Participate and contributing to the resort sustainability program through education, interaction and suggestion

Requirements

• Has experience in a similar position at a 5 start resort
• Good communication and interpersonal Skill
• Indonesian Nationality only
• Has Excellent leadership skills
• Ability to multitask and meet deadlines
• Has related licenses, certificates and (or) diploma to support candidates qualification