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Chef jobs

Executive Chef
Setuju
2021-07-11

S
eorang Chef masih dituntut untuk turun tangan mengolah makanan.
Tugas dan tanggung jawab seorang Chef antara lain sebagai berikut :
1. Mengelola dapur yang menjadi tanggung jawabya.
2. Menyusun Menu
3. Membuat standard recipe beserta food cost nya
4. Membuat purchase order ( bahan-bahan ).
5. Membuat perkiraan ( forecast ) yang akan dicapai.
6. Memimpin staff dan bawahannya.
7. Mengawasi jalannya operasional kitchen
8. Menguasai masakan Timur Tengah dan kemapuan mengolah bermacam olahan daging kambing
Laki - Laki
Usia maksimal 38 Tahun
Berpengalaman min 2 Tahun ( EX. Chef)
Muslim
Surat Pengalaman Kerja (sbg. Ex. Chef)

Chef Pastry (SCP-03)
Setuju
2021-07-10

Banquet Chef
Setuju
2021-07-10

Posting Date
May 10, 2021
Job Number
21044936
Job Category
Food and Beverage & Culinary
Location
Sheraton Grand Jakarta Gandaria City Hotel, Jl. Sultan Iskandar Muda Kebayoran, Jakarta, Daerah Khusus Ibukota Jakarta, Indonesia VIEW ON MAP
Brand
Sheraton Hotels & Resorts
Schedule
Full-Time
Relocation?
N
Position Type
Management
Located Remotely?
N
At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.
JOB SUMMARY
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Assists in determining how food should be presented and creates decorative food displays.
Attends daily Banquet Event meetings to review culinary requirements.
Checks the quality of raw and cooked food products to ensure that standards are met.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily Banquet Event Order production needs.
Follows proper handling and right temperature of all food products.
Maintains food preparation handling and correct storage standards.
Manages BEO process including menu development, pricing, tracking and ordering.
Manages food quantities and plating requirements for all banquet functions.
Plans food quantities and plating requirements for all banquet functions.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Recognizes superior quality products, presentations and flavor.
Supports procedures for food & beverage portion and waste controls.
Managing Culinary Teams
Communicates production needs to key personnel.
Communicates regularly with employees to ensure performance expectations are clear.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Ensures property policies are administered fairly and consistently.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Serves as a role model to demonstrate appropriate behaviors.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees'''' absence.
Supervises banquet kitchen shift operations.
Utilizes an "open door" policy to identify and address employee problems or concerns.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
Empowers employees to provide excellent customer service.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Provides services that are above and beyond for customer satisfaction and retention.
Responds effectively to guest problems and complaints.
Managing and Conducting Human Resource Activities
Conducts training when appropriate.
Ensures employees are cross-trained to support successful daily operations.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
Ensures disciplinary procedures and documentation support the Peer Review Process.
Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Trains employees in safety procedures.
Additional Responsibilities
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Chef Pastry (SCP-03)
Setuju
2021-07-10

Pria / Wanita, maks 35 tahun
min. D3 jurusan Pastry
Berpengalaman bekerja di Café
5 Tahun
Pengalaman dibidang pastry
Area penempatan kerja di Bandung / Jakarta / Bali

Pastry Chef
Setuju
2021-07-10

Posting Date
May 25, 2021
Job Number
21051332
Job Category
Food and Beverage & Culinary
Location
JW Marriott Hotel Surabaya, Jalan Embong Malang 85-89, Surabaya, Jawa Timur, Indonesia VIEW ON MAP
Brand
JW Marriott
Schedule
Full-Time
Relocation?
N
Position Type
Non-Management
Located Remotely?
N
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels
, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott
is part of Marriott International''''s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Executive Chef
Setuju
2021-07-09

Kandidat harus memiliki setidaknya SMU, Diploma, bidang apapun
Usia maksimal 40 tahun
Setidaknya 1 tahun dari pengalaman kerja di Pengalaman di bidang terkait diperlukan untuk posisi ini
Lebih disukai atasan / koordinator yang mengkhususkan diri dalam makanan / minuman / pelayanan restoran atau setara
Pelamar harus bersedia untuk bekerja di Batam
Full-Time posisi (s) yang tersedia
[Priority Vacancy]

Cook
Setuju
2021-07-09

1. Melaksanakan segala aktivitas produksi makanan untuk memenuhi permintaan dari pelanggan
2. Menyiapkan ketersediaan makanan
3. menyiapkan bahan2 yang akan di olah dan digunakan untuk memasak
1. Perempuan / Laki-laki
2. Umur max 35 Tahun
3. Pendidikan Min SMA
4. Bekerja dalam Shift
5. Pengalaman di masakan Chines Food & Western Food
6. Penempatan di Jakarta Selatan,Batam

Career
Setuju
2021-07-09

Hired Today
Setuju
2021-07-09

Head Chef
Setuju
2021-07-09

Head Chef
Setuju
2021-07-09

Complex Director of Catering
Setuju
2021-07-09

Posting Date
May 24, 2021
Job Number
21050889
Job Category
Event Management
Location
The Ritz-Carlton Jakarta Mega Kuningan, Jl. Lingkar Mega Kuningan Kav. E 1.1 No. 1, Jakarta, Daerah Khusus Ibukota Jakarta, Indonesia VIEW ON MAP
Brand
The Ritz-Carlton
Schedule
Full-Time
Relocation?
N
Position Type
Management
Located Remotely?
N
At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.
JOB SUMMARY
Responsible for the management of all aspects of the Catering department in accordance with company and brand standards. Coordinates details and menus for clients'''' functions and maintains budgeted revenues through solicitation of business. Monitors and controls financial and administrative responsibilities including asset protection. Ensures the highest level of service by training and developing staff and executing the requirements of events based on standards.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 3 years experience in the event management or related professional area.
OR
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the event management or related professional area.
CORE WORK ACTIVITIES
Leading Catering Teams
Demonstrates self-confidence, energy and enthusiasm.
Understands how to manage in a culturally diverse work environment.
Uses problem solving methodology for decision making and follow up.
Demonstrates personal integrity, manages time well, and is highly visible in areas of responsibility.
Builds a positive work environment by demonstrating self confidence, energy and enthusiasm.
Managing Catering Operations
Interacts with other catering employees, customers and guests, vendors and suppliers.
Demonstrates knowledge of all departments within the property.
Communicates group needs to various departments within the property.
Prompts handling of all inquiries within market and parameters.
Creates written and verbal presentations effectively.
Meet with the Chef prior to function to verify arrangements and to observe the quality of the food presentation.
Meet with clients to plan their functions and highlight features of facility as well as available services.
Ensuring Exceptional Customer Service
Communicates all details of catering events to operating departments and customers.
Manages the quality process in areas of customer service and employee satisfaction.
Supporting and Coordinating with the Sales and Marketing Function
Qualifies business and tracks leads.
Solicits and books meetings, conferences and catered corporate and social events.
Finalizes and upsells catering arrangements for group/convention business.
Negotiates and markets to drive sales and create profits.
Identifies customer needs and all sales opportunities which ensure successful catering events.
Conducting Human Resources Activities
Provides constructive coaching and counseling to employees.
Directs the development, training, and mentoring of employees.
Demonstrates knowledge of how and when to impose deadlines and delegate tasks.
Motivates and provides a work environment in which employees are productive.
Listens and responds to employee''''s needs.
Manages group or interpersonal conflict situations effectively.
Develops and manages hourly employees.
Adheres to EEO and AA policies.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Creative Chef, Yummy
Setuju
2021-07-08

Lowongan Koki / Chef
Setuju
2021-07-08

Mampu memasak sesuai resep yang ada
Mampu menjaga standar rasa masakan
Menciptakan makanan baru
Membuat variasi masakan yang sudah ada
Mampu menjaga standar kebersihan area masak dan masakan.
Laki - Laki
Usia minimal 25 tahun, usia maksimal 35 tahun
Pengalaman minimal 3 tahun sebagai koki
punya komitmen dan prinsip yang kuat terhadap standarisasi rasa masakan
terbiasa bekerja dengan rapi, teliti dan bersih.
mampu bekerjasama dengan team.
berkepribadian menarik, ramah, terbuka dan rajin.
"Waspada terhadap Modus Penipuan pada saat proses interview. Perusahaan tidak akan memungut biaya apapun dalam melakukan proses interview. Mohon segera melaporkan ke kami, jika pada saat Anda diundang untuk interview dan diminta untuk melakukan pembayaran dengan sejumlah uang."
"Please be aware of the Fraud Company. The company will never be collecting any payment in the process of interview. Please immediately report to us if there''''s any companies that collecting payment to the Jobseekers."

Head Chef
Setuju
2021-07-08

Being an head chef, you will be the overall in charge of kitchen operations, administration and projects to maximize profits, plan business strategy and seasonal promotions, enhance guest satisfaction through establishment of quality standards, maintenance of high staff performance and morale.
Job Description
Plan and direct food preparation and culinary activities
Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids
Modify menus or create new ones that meet quality standards
Develop menus for special events as needed
Train and provide specific guidelines and exacting standards on how to prepare each menu item
Estimate food requirements and food/labor costs
Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labor and scheduling
Arrange for equipment purchases and repairs
Supervise kitchen staff’s activities to ensure that all employees have a complete understanding of and adhere to the company’ policy and procedures
Recruit and manage kitchen staff
Rectify arising problems or complaints
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Qualification
A minimum of 6 years prior managerial or leadership experience in the culinary field and proven working experience as a head chef or higher
Having expertise in Australian all-day dining
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Ability to multi-task and oversee multiple culinary departments
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Real passion for food and uncompromising in quality that is able to inspire and motivate a team of chefs
Bachelor’s degree in culinary science or related certificate
Preferable to expatriate
Send your CV to
[email protected]

Demi Chef Banquet Chinese Cuisine
Setuju
2021-07-08

Job Description
preparing "hot" and/or "cold" dishes in line with the supervisor''''s instructions
helping deliver dishes
respecting the food health and safety standards and procedures
participating in the effective management of raw materials
Creates and presents the dishes in line with cooking instructions and supervisor''''s instructions
Adapts work to fluctuations in level of activity, to special events and particular guests
Helps receive deliveries and tidies food items according to storage guidelines
Is responsible for the high standard of dishes prepared
Work Experience
Strong in Chinese cuisine
Familiar with HACCP
2 years profesional experince
These position are available for Indonesian nationality only. And shortlisted candidate will be contacted
Benefits
You working with multinational colleagues
Career Development
A Bienvenue card

Demi Chef - Pastry
Setuju
2021-07-08

Posting Date
May 23, 2021
Job Number
21050574
Job Category
Food and Beverage & Culinary
Location
Fairfield by Marriott Surabaya, Jalan Mayjend Sungkono No 178, Surabaya, Jawa Timur, Indonesia VIEW ON MAP
Brand
Fairfield Inn & Suites
Schedule
Full-Time
Relocation?
N
Position Type
Non-Management
Located Remotely?
N
Fairfield Inn & Suites by Marriott allows guests to travel with confidence by giving them just what they need at an exceptional value. As a member of our team you''''ll deliver outstanding service so travel is easy, comfortable and productive for our guests. Find Your World™ at Fairfield Inn & Suites by Marriott.
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Chef
Setuju
2021-07-07

PT SMJA looking for Senior chefs keep a tab on the performance of the cooks and guide them, so as to make the food items in a best possible way. They do a lot of quality checks on the food items before they are served to the customer. They also do the task of ordering the supplies and maintaining a record of the production. The job also involves deciding the costs of the various food items and beverages.
Another important aspect of the chef''''s job is to maintain cleanliness, hygiene and safety in the kitchen. Cleanliness of the food prepared can be ensured by storing it in a right manner. Conducting training programs and interactive and practical learning sessions is also a part of the chef''''s job.
send your CV to [email protected]
.

Pastry Chef
Setuju
2021-07-07

Raffles Hotels & Resorts
is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.
Raffles Jakarta
is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre. Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club. Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city''''s finest venues for social events and conferences. For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track. The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.
“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.
If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:
Pastry Chef
Summary of Responsibilities
Pastry Chef is in charge of leading the pastry and bakery team of the hotel to deliver the brand promise by creating meaningful value and unique experiences for colleagues, guests and owners. The ultimate goals are defined in the service profit chain of engaged colleagues, engaged guests, brand loyalty and sustainable profit. Pastry Chef is responsible for the engagement of the team, making sure that they are committed to excellence in creating positive experiences for their fellow team members, for guests and in ensuring sustainable profit for the hotel. Pastry Chef’s top concerns in the day-to-day operations are the general welfare of the team, guest experience data, strategies and actions to ensure problem-free experience for all guests, innovative ideas to attract guests and generate the desired profit for the restaurant. To do so, the Pastry Chef’s is expected to be a role model in living the core values of AccorHotels, demonstrating the enabling, collaborative and entrepreneurial leadership styles through behaviours outlined in the Leadership Capability Framework of AccorHotels.
Qualifications
Candidates for this position must be team players who are genuinely passionate about giving good service to guests at all times through excellent products to exceed their expectations. A minimum of 1 - 2 years experience in a similar capacity in a five-star hotel is required. To be successful in the job, candidates must be able to lead and monitor the colleagues, able to speak English and a Diploma in Culinary is mandatory.

Chef de Cuisine
Setuju
2021-07-07

Posting Date
May 18, 2021
Job Number
21048225
Job Category
Food and Beverage & Culinary
Location
Sheraton Belitung Resort, Jalan Pantai Penarikan Dusun Timur Jaya, Bangka Belitung, Sumatera Selatan, Indonesia VIEW ON MAP
Brand
Sheraton Hotels & Resorts
Schedule
Full-Time
Relocation?
N
Position Type
Management
Located Remotely?
N
At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.
JOB SUMMARY
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property''''s restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees'''' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Demi Chef - Club Lounge
Setuju
2021-07-07

Posting Date
May 18, 2021
Job Number
21048242
Job Category
Food and Beverage & Culinary
Location
The Westin Surabaya, Pakuwon Mall, Surabaya, Jawa Timur [Djawa Timur], Indonesia VIEW ON MAP
Brand
Westin Hotels & Resorts
Schedule
Full-Time
Relocation?
N
Position Type
Non-Management
Located Remotely?
N
At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Head Chef
Setuju
2021-07-07

Maksimal usia 45 tahun
Pend Min SMA
Pengalaman 4 tahun dibidang yang sama
Memiliki pengetahuan dan pengalaman memasak yg baik
Memiliki kemampuan untuk melatih dan membimbing team kitchen
Mampu bekerja sama dalam tim

Executive Chef
Setuju
2021-07-07

Uraian Tugas
Set periodical budget & forecast
Analyze monthly P&L and month-end reports, identify deviation from business plan goals
Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Pengalaman kerja
Diploma from a reputable Hospitality Management / Culinary school preferred
Additional certification(s) in Food & Beverage will be an advantage
Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
Excellent reading, writing and oral proficiency in English language
Available for Indonesian citizen only
Manfaat
You can work with multinational colleagues
Be part of a global community of hospitality industry
Opportunity to develop your career
A Bienvenue Card – offering

Lowongan Chef
Setuju
2021-07-07

Chef
Pria/Wanita
Jujur
Rajin
Disiplin
Inovatif
Pendidikan min. SMK
Mau di pekerjakan sistem shift
"Waspada terhadap Modus Penipuan pada saat proses interview. Perusahaan tidak akan memungut biaya apapun dalam melakukan proses interview. Mohon segera melaporkan ke kami, jika pada saat Anda diundang untuk interview dan diminta untuk melakukan pembayaran dengan sejumlah uang. "
"Please be aware of the Fraud Company. The company will never be collecting any payment in the process of interview. Please immediately report to us if there''''s any companies that collecting payment to the Jobseekers. "

Demi Chef - Club Lounge
Setuju
2021-07-07

Posting Date
May 18, 2021
Job Number
21048242
Job Category
Food and Beverage & Culinary
Location
The Westin Surabaya, Pakuwon Mall, Surabaya, Jawa Timur [Djawa Timur], Indonesia VIEW ON MAP
Brand
Westin Hotels & Resorts
Schedule
Full-Time
Relocation?
N
Position Type
Non-Management
Located Remotely?
N
At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Creative Chef, Yummy
Setuju
2021-07-07

Research, develop, and create innovative food recipes or cooking tutorials for the brands (clients), and also for our Instagram account @Yummy.IDN
Formulate new recipes and improve existing ones to keep our company ahead of the competition.
Present new recipes to the audiences (Cooking Demo) according to marketing activities (such as online or offline events).
Evaluate the success of new recipes in their markets.
Do continuously market research and stay ahead of consumer trends.
Minimum Qualifications
Minimum Diploma or Bachelor Degree in any majors (Fresh Graduates are welcome to apply).
Have experience as a Chef or involved in a cooking competition would be preferred.
Passionate in cooking and culinary in Indonesia is a must.
Keep up with cooking trends and best practices.
Creative person and innovative: able to create various food recipes!
Detail-oriented person and good presentation skills.
Surabaya
Full time
June 01, 2021