Chef de Cuisine - Paulaner

Kempinski Hotels; Indonesia; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Kempinski Hotels Jakarta is seeking a Kitchen Supervisor who will prepare and serve a range of a la carte items while supervising junior kitchen staff and supporting daily kitchen operations.

You will organize events, draft menu concepts, ensure HACCP and hygiene standards, manage costs, and uphold the hotel’s food and beverage quality across all menus.

Responsibilities

• Assist with organizing special events and special food promotions.
• Draft concepts and menus for events, encouraging staff ideas and implementing them where practical.
• Supervise prep and presentation of all dishes per F&B standards and menu guidelines.
• Maintain product knowledge on ingredients, equipment, suppliers, markets and trends; suggest kitchen adjustments.
• Maintain hygienic kitchen and personal hygiene.
• Maintain and oversee up-to-date departmental standards and procedures and ensure implementation.
• Assist in budget preparation and management for the department.
• Monitor departmental costs to ensure performance against budget.
• Adhere to health and safety legislation, policies and procedures; duty of care.
• Initiate action to correct hazards and notify supervisors.
• Implement HACCP.

Job description

Description

Prepares and serves a range of a la carte items which meet guest's expectations while supervising junior members of the Kitchen Brigade

Department

Kitchen

Location

Indonesia - Jakarta

Description

Prepares and serves a range of a la carte items which meet guest's expectations while supervising junior members of the Kitchen Brigade

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Work with superior in the preparation and management of the department's budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Implement and practice HACCP.