Jobs
Untitled Document
| Position |
| Chinese Banquet Chef |
| Location |
| Surabaya, Indonesia |
| The Company |
| 5* Hotel |
| Salary and Benefits |
| Negotiable |
| Job description |
DUTIES AND RESPONSIBILITIES
1. Attitude
To lead the staff attitude through the personal behavior
To reflect the Hotel philosophy by providing the highest quality of service to our customers and employees by always adopting a positive attitude and keeping the team spirit at the highest level
To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
To take pride in personal appearance for personal hygiene and uniform ensure that Head office and Hotel standards and policies are explained to staff, and are
correctly applied
2. Operations
To constantly be physically involved in all phases of the daily operation requirements
To co-ordinate, in detail on the Banquet / food production, and all specific duties to all employees under his supervision
To check all set-ups for banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
To constantly check the quality of food prepared with regard to taste and temperature
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
To monitor and fully implement the portion control established with the recipe card and the butcher test. To minimize waste and spoilage
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
Ensure smooth and effective communication among the kitchens and with other departments
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
To constantly be alert on freshness, presentations and temperature of food served
To supervise food tasting sessions
To check on set-up prior to operations
Attend a weekly meeting with the Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
Update menu recipe cards and menu planning for promotions
3. Hygiene and Sanitation
To achieve the highest standard through strict adherence to the hygiene and sanitation Rules
Responsible for the hygiene and cleanliness of all kitchens including staff kitchen restaurant
Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
To ensure that all kitchen and stewarding employees adhere to the hotel grooming Standards
Ensure that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
4. Staffing / Human Relations
To maximize productivity and maintaining harmony among all food production employees in a fair and impartial way
To report to the Executive / Head Chef on all staff and operation matters
To recommend promotions, transfers of staff to various outlets for Executive / Head Chef approval
To monitor staff schedules for the assigned outlets and counter-sign them weekly
Monitor / approve staff overtime, change of shifts, staff leave etc.
Monitor annual leave and statutory holiday
To conduct section / departmental meetings
Responsible for staff daily briefing
To supervise staff appraisal and responsible for their correct and true content
To report all complains to the Executive / Head Chef
5. Training / Development
Commitment for the future through objective guidance
Responsible for proper efficiency and profitable functioning of the assigned outlets or sections
To conduct training classes for staff to develop their skills / new menu items
To guide the employee orientation for new hires
To ensure that staff are aware of hotel rules and regulations
To ensure that staff are trained on fire and safety, emergency procedures and hygiene
To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals
6. Cost Control
Control and ensures that expenses / purchases / requisitions are within budget limits
Maintain food gross profit set by Hotel
Ensure food portioning, serving, requisitions / receiving from stores are properly controlled / minimized wastage
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| Profile |
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| Starting Date |
| As soon as possible |
| Other |
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We look forward to receive your application.
The Global Expat Team
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