Area Kitchen Manager Jobs

Menjalankan kegiatan di seluruh Operational Kitchen dan melakukan supervisi terhadap Staff

Memberikan training kepada seluruh Staff di Kitchen

Bertanggungjawab untuk kebersihan dan sanitasi di area Kitchen dan seluruh staff

Memiliki latar belakang pendidikan hospitality dan pengalaman minimum 2 tahun sebagai sous chef

Memiliki kepemimpinan dan komunikasi yang baik

Memiliki passion dan kreativitas yang tinggi dalam memasak dan memahami cara perhitungan cost

Minimum of 2 year experience as a Sous Chef from Western Cuisine

Strong leadership & communication skills

Working knowledge of Microsoft Office (Excel, Word, Outlook/Email)

Prepare and produce high quality food using standard recipes and portions set by company qualification

Actively in charge to open and close the kitchen and ensures that all food safety and consistency issues are being controlled

Responsible for creating the weekly schedule for the kitchen Staff as well as coordinating their monthly training plan

• Min. 4 years Food and Beverage

• Monthly report to BOD about kitchen operations & Innovation

• Provide training about SOP kitchen for kitchen staff

• Responsible for kitchen operations (Daily, weekly & monthly)

• Responsible for such as Food quality, consistency, packaging, food storage & food presentation

• Responsible for inventory kitchen (FIFO, Equipment, etc.)

Minimum of 2 year experience as a Sous Chef from Western Cuisine

Strong leadership & communication skills

Working knowledge of Microsoft Office (Excel, Word, Outlook/Email)

Prepare and produce high quality food using standard recipes and portions set by company qualification

Actively in charge to open and close the kitchen and ensures that all food safety and consistency issues are being controlled

Responsible for creating the weekly schedule for the kitchen Staff as well as coordinating their monthly training plan

Responsible for Kitchen Management System including market the SOP kitchen and monitoring daily working performance for the staff (KPI)

Min. 3 years Food and Beverage

Responsible for kitchen operations (daily, Weekly and Monthly)

Responsible for such as food quality, consistency, packaging, food storage and food presentation

Responsible for inventory Kitchen (FIFO, Equipment, Etc)

Create maintain and monitor food costing or COGS