Executive Chef

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

DescriptionManage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations 

Key Responsibilities\nManage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.\nPlan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.\nKeep an up-dated hotel policies and procedures file.\nWork with the People Services Manager to ensure the departmental performance of staff is productive.\nPlan for future staffing needs.\nEnsure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs \nCoach, counsel and discipline staff, providing constructive feedback to enhance performance.\nParticipate in the preparation of the hotel's revenue plan and marketing programmes.\nDetermine with the Finance Director the minimum and maximum stocks of all food, material and equipment.\nWork with Finance in the preparation and management of the department’s budget.\nDemonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nImplement and practice HACCP.\n