Chef/Culinary Instructor

Cozymeal, Inc.; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 100,440,000 - 200,880,000; Full time

Job summary

Marriott International in Surabaya is seeking a management-level culinary leader to oversee the quality, consistency, and production of the specialty restaurant kitchen. You will personally perform tasks while leading staff and managing all food-related functions, coordinating menus, purchasing, staffing, and food preparation for the property’s specialty restaurant.

You will work with the team to improve guest and employee satisfaction while maintaining the operating budget, ensuring sanitation

Qualifications

• High school diploma or GED; 4 years experience in culinary, food & beverage, or related area.

Responsibilities

• Develops, designs, or creates new menus and dishes for the specialty restaurant.
• Supervises kitchen shift operations and ensures compliance with Food & Beverage policies and procedures.
• Maintains safe food handling, storage, and sanitation practices.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Coordinates purchases, staffing, and restaurant operations to optimize guest satisfaction while maintaining budget.
• Monitors product quality, presentation, and flavor; ensures proper food presentation.
• Trains and develops team to improve results and service standards.
• Ensures compliance with applicable laws and regulations.

Skills

Culinary leadership

Team management

Menu planning

Budget & purchasing

Education

2-year degree in Culinary Arts or Hotel & Restaurant Management

Job description

Location

Location: Jalan Embong Malang 85-89, Surabaya Jawa 60261, Indonesia

Position Type: Management

Remote: N

JOB SUMMARY

• Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the specialty restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily specialty restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.