HEAD CHEF - SEMARANG

• Observe regular quality off food prepartion, service (food appearance, taste, cleanliness and sanitation of production and service areas, equipment and employee appearance)
• Coaches and provides leadership to all staff the kitchen, ensuring the trainning and development of staff, providing input for perfomance, appraisal and disciplinary action
• Ensure the consistency of food preparation and product
• Supervise and participate in the production and plating of all food service area, to maintain the best quality food possible
• Ensure cleanliness, hygiene and labelling is maintained in the various kitchen including refrigerators and storerooms and food products are rotated to ensure high standarts of freshness
• Maintain and prepare weekly staff schedules and monitor staffing in conjuction with determined budget
• Coordinate and participating in Ismaya or event that assigned
• Willing to be placed in Semarang Area

• Formal culinary training preferred (min. Diploma in culinary / hospitality) with maximum 37 years old
• Minimum of 1,5 years experience as a Head Chef or 2 Years of Sous Chef from Asian, Italian, and Western Cuisine
• HACCP knowledgable (certified is a plus)
• Have expert knowledge about COGS report and food costing
• Have experience in opening, training and coaching
• Have high capability of planning, organising, problem solving, staff managing and time management.
• Working knowledge of Microsoft Office (Excel, Word, Outlook/Email)
• Prepare and produce high quality food using standard recipes and portions set by company qualification
• Able to work in high pressure environment

Ismaya