Executive Chef25061579

Sari Pacific Jakarta Autograph Collection Lihat semua lowongan kerja

Additional Information: This hotel is owned and operated by an independent franchisee, Sari Pacific Jakarta, Autograph Collection. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Key Responsibilities:

FINANCIAL RETURNS
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit and quality level of food production and sanitation.
Oversee special events and special food promotions.
Make recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operations.
Develop and write standard recipes.
Develop new dishes and products.
Ensure outstanding culinary technical skills are maintained.
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make appropriate adjustments to kitchen operations accordingly.
Control and analyze, on an ongoing basis, the level of the following:

1. Sales
2. Costs
3. Issuing of food
4. Quality and presentation of food products
5. Condition and cleanliness of facilities and equipment
6. Guest satisfaction
7. Marketing

Develop with the Training Manager training plans, develop training material in accordance with hotel guidelines, and implement training plans for the Food Production employees and other Food and Beverage employees.
Develop with the Director of Food and Beverage popular menus offering guests value for money in accordance with hotel guidelines.
Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and Outside Catering.
Attend and participate in other meetings as required by the administrative calendar.
Keep an updated Hotel Policies and Procedures file and updated files on the following Food Production matters:

1. Recipes
2. Finance
3. Standards
4. Personnel and Training
5. Outlets
6. Promotions
7. Meetings
8. Projects
9. Material and Equipment
10. Miscellaneous

Set Food Production and Stewarding goals and develop strategies, procedures, and policies.
Determine with the Finance Director the minimum and maximum stocks of all food, material, and equipment.
Set standards for all food and equipment purchases in accordance with hotel requirements.
Monitor local competitors and compare their operation with the hotel Food and Beverage operation.
Work with Human Resources on manpower planning and management needs.
Work with the Director of Finance in the preparation and management of the Department’s budget.

PEOPLE
Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties, and other special events.

GUEST EXPERIENCE
Interact with outside contacts:

1. Guests – to ensure their total satisfaction
2. Mitigation/action plan on negative guest feedback
3. Vendors – to order supplies and equipment and ensure best prices and quality
4. Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
5. Other contacts as needed (professional organizations, local media, etc.)

RESPONSIBLE BUSINESS
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory, and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) minimize waste and pilferage.
Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
Ensure that all menu items are prepared and presented according to established recipes and standards.
Develop menu design and concepts for all food and/or bar outlets and catering events. Monitor competitors and industry trends.
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with kitchen staff, subordinates, and guests that reflects highly on the hotel, the brand, and the Company.
Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Problem solving, reasoning, motivating, organizational, and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

This company is an equal opportunity employer.