Perusahaan: PT Panna Berkat Mandiri
Kisaran Gaji: 10000000 – 15000000 per month
Penempatan Kerja: Jakarta Utara
Job Description Head Bakery and Pastry Chef: Job information Head Bakery and Pastry Chef from the Company PT Panna Berkat Mandiri, this latest Head Bakery and Pastry Chef job vacancy is located in the city Jakarta Utara located in the province DKI Jakarta . This latest job opening is open to job seekers who have the latest education / graduate . Job Vacancies in this Hospitality Hotel field have been opened and published up to the specified time.Job Responsibility Head Bakery and Pastry Chef:
- Oversee culinary operations in bakery and pastry kitchen.
- Work at off-site events when requested.
- Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use all equipment, tools and machines appropriately.
- Focus on constantly improving the training manuals and SOPs.
- Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
- Assist in inventory taking
- Prepare menus as requested.
- Work on new dishes for food tastings and photo taking.
- Communicate effectively with the Service team.
- Control stations within the kitchen.
- Be receptive to constructive feedback.
- Purchase for and control production.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Ensure that recipes and costings are established and updated.
- Select team members who display qualities and attributes that reflect the department standards.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Advise new menus and seasonal food concept changes.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area..
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
- Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
- Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
- Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
Tanggal posting: Wed, 30 Oct 2024 23:38:37 GMT
