Liu Li Palace - Assistant Head Chef | AYANA BALI

AYANA Hospitality; Provinsi Bali; Presencial; IDR 111.600.000 - 133.920.000; Jornada completa

Descripción de la vacante

AYANA Hospitality is seeking a motivated Assistant Head Chef for Liu Li Palace Restaurant in Bali. The ideal candidate will have a minimum of 5 years of culinary leadership experience in a high-volume Chinese restaurant. Responsibilities include preparing dishes, interacting with customers, minimizing waste, and leading the culinary staff. The candidate should possess a culinary degree, strong leadership skills, and knowledge of food safety principles. Join us to create remarkable dining experiences at our luxurious resort.

Formación

• 5+ years of culinary leadership experience in a high-volume Chinese restaurant.
• Proven track record of innovative and creative Chinese or Sichuan cuisine.
• Strong understanding of profit & loss goals and regular menu engineering.

Responsabilidades

• Prepare dishes according to recipes and standards.
• Interact with customers and review guest feedback.
• Minimize waste and maintain food cost controls.
• Monitor staff performance and rectifying deficiencies.
• Requisition supplies and ensure proper storage.

Conocimientos

Culinary leadership

Innovative Chinese cuisine

Leadership skills

Food safety principles

Menu engineering

Educación

2-year degree in Culinary Arts or related field

Bachelor's Degree in Culinary Arts or related field

Descripción del empleo

We are looking for a highly motivated Assistant Head Chef for Liu Li Palace Restaurant to work with our Culinary team at the finest 5‑star luxury resort in Bali.

Summary of responsibilities

• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities
• Interact with customers and review guest feedback periodically
• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range
• Take physical inventory of specified food items for daily inventory and production charts according to department standards
• Meet with Liu Li Palace Director of Operations to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance
• Review financials periodically to ensure we meet or exceed all departmental revenue goals by maximizing all opportunities
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks
• Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
• Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
• Meet with the Executive Steward to review equipment needs, banquet plate‑up assistance, cleaning schedule/project status, health/safety, and sanitation follow‑up
• Participate and contribute to the resort sustainability program through education, interaction, and suggestion

Requirements

• Has a minimum of 5 years of solid experience in the culinary leadership level in a high volume business of free‑standing Chinese restaurant with a good reputation and most talked‑about
• Has a proven track of delivering innovative and creative Chinese or Sichuan cuisine
• Has a strong sense of competition in the business, wants to win attitude, and is ahead with the trend
• Has strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high‑pressure environment and has a strong operational strategy that is timely
• Has in‑depth knowledge of food safety principles and best practices, HACCP certification is desirable
• Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up‑to‑date market list
• 2‑year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor's Degree is desirable