Persyaratan
1 - 3 tahun pengalaman
Minimal Diploma (D1 - D4)
Laki-laki saja
Skills
Cook
Microsoft Office
Cook Chinese Cuisine
Cook Japan Cuisine
Loker ini dikelola oleh
PT Api Graha Boga
Aktif sehari yang lalu
Deskripsi pekerjaan Demi Chef / Sous Chef PT. Api Graha Boga
Job Title : Sous Chef / Demi Chef
Departement : Culinary
Job Category : Middle Management
& Operational
Job Grade :
Qualification : D 3 / 3 Years
Experient
Experience : 5 Years Experience In Hotels Or 5 Star
Restaurant
Working Days/Hours : 6 Days / Week
Reporting To : Chef De Cuisine
Supervises : All Staff Kitchen Operational
Key Relationship :
• All outlets
• All kitchen outlets
• Maintenance & engineering
• Finance
• Store
• Security
Job Summary / Purpose & Scope :
The Sous Chef is either in charge of kitchen. He is totally responsible for his employees, food production and cleanliness. He report to Chef De Cuisine. The sous Chef Is The instrumental force in assuringthat the food operation of his kitchenis considered one of the best in the market. Although his main responsibility is food production and menu development, the Sous Chef also work in partnership with the team on service standarts, promotions and sales activities ain the kitchen.the success of the kitchen depends completely on the sous Chef. Beside excellent technical knowledge, he is also a professional assistant Chef De Cuisine and should preferably feel comfortable with the use of computer.
Authority :
• Develops his own style of cooking and should see himself as a food designer
• Ensures that only the freshest and highest quality products are used in his kitchen.
• Ensures that all product are stored in proper containers at appropriated temperature
• Develops, with the team, menus, which are creative, uniqe, and meet the market needs.
• Changes the menu contents frequenly and seasonally.
• Ensures that all policies and procedure pertaining to his restaurant are followed.
• Personally and often taste the food and to verify quality.
• Personally at the pass most of time and assist his team whenever necessary.
Key areas :
• Financial
• Operational kitchen
• Administration
• Training
• Cleanliness & maintenance
• Stores
• Other duty assignment.
• Staff related matters
• Restaurant
Responsibilities
Activities
1.OPERATIONAL
• To organized and manage with smooth and efficient for all kitchen operational outlets
• To study evaluate and suggest improvement for operating procedures.
• To assign responsibilities to subordinate
• Develop and maintain consistency of standarts and food production in all areas of kitchen operational
• Takes full responsibilities for all supervision and operational issues in the kitchen
• Ensure all received goods are of the highest standart and hanled appropriately
• Ensure kitchen equipment and work areas are cleaned, maintained and utilized appropriately in accordance with municipality regulation and company standarts
• Ensure all production and food are high quality standart, and in accordance with standart recipes and company standars
• Assist Chef De Cuisine in the management of the operational effectively and seamlessly including development and implementation of standart recipes and standarts operating procedure.
2.TRAINING
• Effectively delegates responsibilities to his employees.
• Continuously trains and develop his employees.
• Gives employes positive feedback on their performance.
• Communicates well with all.
• Projects a positive image and shows leadership toward his employes.
• Developes a group of employees who are able to work in his absence to produce a quality product.
3.ADMINISTRATION
• Knows daily revenue and cost figures.
• Involved in budgeting.
• Manages expenses wisely.
• Conducts training with his employees.
• Well-organised.
• Runs and clean and well set-up kitchen.
• Is flexible in scheduling himself to frequently open or close kitchen.
• Establishes recipe and plate specifications for all menu items.
4.CLEANLINESS AND MAINTENANCE
• To issue job maintenance requisition and any repair order
• To check and follow up on repair and maintenance of outlet.
• Maintain high standarts of cleanliness in outlet.
• Ensure that all floors,entry and exit point and working areas are clean,safe and free from spoilages,debris,boxes equipment or obstacles likely to cause accidents or discruption to workflow.
• Develop and maintain consistency of standart cleanliness and sanitation in all areas of kitchen operational.
• Establish general cleaner every week
• Ensures that all processes comply with all food hygiene regulations and procedures set in accordance with municipalities requirement
5.STAFF RELATED MATTERS
• To ensure that all employees report for duty punctually, wearing their uniform and name tag at all times.
• To motivate the staff team building actively.
• To maintain that all employees provide a courteous and professional service.
• To supervise, controls and directs the sub-ordinate in their grooming standarts and actively self-involved ensuring all employees unstandart and follow the correct standart and methods of service are maintained as stated in the department operation manual, company’s rules and regulation and other related to fire,hygiene,health, and safety.
• Maintains a safe, harmonius and productive working environment.
• Demonstrates commitment and dedication to their role with energy and enthusiasm
• Is courteous in dealing with staff proactively assist them to the best of their ability
• Maintains a pleasant and co-operative manner, and positive attitude and work ethic
• Actively seeks and reviews all guest feedback in regards to food quality, and overall satisfaction with restaurant manager and takes appropriate and timely action if required.
6.OTHER DUTY ASSIGMENTS
• Perform additional duties as required by the devition or department.
Tips Aman Cari Kerja
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