Detail posisi
The Executive Chef is responsible for managing food and beverage production, ensuring availability of raw materials, overseeing kitchen operations, and enforcing food safety procedures.
Kewajiban
• Manage and confirm that food and beverage productions and operations are fulfilling requirements set forth in CONTRACT.
• Manage and ensure availability of food raw materials for 9-week planned and special menus on each kitchen based on POB plan, including interface management with logistics group for delivery timeliness.
• Manage resource allocations to support kitchen and mess hall operations (e.g. preparation WORK, cooking, serving, etc.) as intended.
• Ensure and verify all menus are delivered as per standard recipes, served with sufficient quantities and portioning, acceptable nutrition levels and palatability.
• Manage kitchen and mess hall operations ensuring food services and availability are delivered and served as intended, including pack meals.
• Manage and ensure personal hygiene is addressed, controlled, fulfilled, and complied for PERSONNEL directly and/or indirectly working at kitchens and mess halls, including food handlers, Sous Chef and Bakery, Pastry Supervisors.
• Implement food safety procedures and HACCP requirements (e.g. hazard analysis, critical limits establishment for each critical control point, surveillance, oversights, document traceability, etc.).
• Manage and ensure sufficient food (emergency) shall be available for 3-day coverage.
• Lead biweekly chef table meeting to determine forward plan in regards to menu adjustments based on current food favoritism trending, waste, left overs, customer satisfaction feedback, improvements, etc.
• Develop, maintain, revise, and update standard recipes used for kitchen operations.
• Conduct food testing for new menus.
• Conduct specialty dish trials and create new recipes used for dining and packed meals (COMPANY’s VIP guests).
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Schedule establishment of facilities and/or catering services for events such as banquets and/or receptions which shall be subject to COMPANY’s representatives.
• Manage and ensure implementation of trainings, self-verifications, safety observation mechanisms.
Kualifikasi
• Diploma degree (D3) in food production.
• Hold valid HACCP training certificate issued by HACCP’s authorized/approved training providers.
• 5 (five) years of experience as Chef and 3 (three) years of experience as Executive Chef at 4-Star hotel / convention centre, catering company for the last 10 (ten) years.
• Experienced in managing minimum 2000 POB meals served, including, complaint management, improvements, kitchen and mess hall management.
• Experienced in managing HACCP implementation (food supplies, processing, and presentation).
• Mastery in standard recipes production – William Wongso, Sisca, Vindex Tenker, Dewi Motik (Indonesian menus); Vikos Khanna, David Chang, Eddy Huang (Asia menus); Wolfgang Puck, Martha Steward, Christie J. Paulea (Western menus).
• Computer literacy – MS Office applications.
• Fluent in English (both speaking and writing).
Keuntungan
6,000,000 - 15,000,000 IDR per month
