HAL -1st Commis TAM - SBI

Pocruises; Jakarta Pusat; On-site; IDR 72,000,000 - 120,000,000; Part time

Job summary

SBI invites applications for HAL - 1st Commis TAM in Indonesia. You will prepare and present food per menus, reporting to Chef de Cuisine TAM, and work within the Galley to maintain quality and service standards.

Role emphasizes HACCP, food safety, waste minimization, and high-volume production. English literacy is required, with preferred culinary degree and advanced safety certification.

Qualifications

• 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant in a similar role.
• Experience in high-volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program; knowledge of VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.

Responsibilities

• Handle and prepare food according to menus and recipes for guests and crew.
• Comply with waste separation and environmental policies; minimize waste.
• Ensure quality, quantity, attractiveness and correctness of all items served.
• Follow HACCP procedures and USPH standards in galley operations.
• Maintain equipment, report malfunctions, and uphold company rules and sanitation.

Skills

Food safety knowledge

English literacy

Knife safety knowledge

Food handling

Crew dining operations

Education

Culinary degree (accredited)

Advanced food safety certification

Job description

HAL -1st Commis TAM - SBI

Department: Galley

Employment Type: Fixed Term Contract

Location: Indonesia - SBI

Reporting To: Chef de Cuisine TAM

Description

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
• Responsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.
• Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
• Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
• Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
• Perform other job related functions as assigned.

Desired Skills & Experience

• 2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Experience in high volume operation of at least 100 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.