Team Leader Susu Bayi: Penjualan & Edukasi Nutrisi

Feihe Acekid; Balikpapan; On-site; IDR 200,880,000 - 334,800,000; Full time

Job summary

Balikpapan Marriott Balikpapan is seeking a Head Chef to lead daily kitchen operations at Jalan Pelita No.19, Sepinggan Raya. You will manage cooks, ensure high quality, handle sanitation, and control costs.

The role requires a high school diploma or GED with 4 years in culinary or a 2-year degree plus 2 years experience in culinary and F&B.

You will develop menus, train staff, and uphold brand standards in a Four Points by Sheraton property.

Qualifications

• 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.

Responsibilities

• Prepares and cooks foods of all types, on a regular basis or for special guests/functions.
• Reviews and adjusts kitchen systems and procedures to ensure effectiveness.
• Develops, designs, or creates new menus and recipes based on standards or artistic input.
• Demonstrates knowledge of high quality food products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards and applicable laws.
• Supervises kitchen shift operations and maintains purchasing, receiving and storage standards.

Skills

Culinary experience

Food & beverage knowledge

Education

High school diploma or GED

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

Job description

Head Chef

Balikpapan Marriott

Posted today

Job Description

Additional Information
Job Number
Job Category Food and Beverage & Culinary
Location Jalan Pelita No.19, Sepinggan Raya, Balikpapan Selatan, Balikpapan East 76115, Indonesia
VIEW ON MAP ( Full Time
Located Remotely? N
Position Type Management
ORGANIZATION DESCRIPTION
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

HOTEL DESCRIPTION
Balikpapan is a seaport city on the east coast of Borneo island, in the Indonesian province of East Kalimantan. The Four Points by Sheraton Balikpapan offers good proximity to corporate and transit demand, being located very close to the airport (less than 5 minutes drive) and 9 KM to the city center (15 minutes drive). Four Points by Sheraton Balikpapan has 139 rooms and is part of a mixed-use development. The hotel offers an All-Day Dining restaurant and lobby lounge, as well as 7 meetings rooms with total event space of 5,102 sq ft.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 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

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high quality food products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brand's Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures that menu items are prepared and presented according to use record standards.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Schedules employees to business demands and tracks employee time and attendance.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Strives to improve service performance.
• Helps employees receive on-going training to understand guest expectations.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

_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._

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

DESCRIPTION

• Promoting, develop target list and initiate contact with potential customers through a relationship based approach such as sales phone calls and cold calling.
• Introduce the company and the company's services to potential customers and build and maintain ongoing relationships.
• Demonstrates products and services to existing and potential customers and assisting them for solutions by means of consultative selling.
• Work with customers to understand and identify their strategic vision, objectives and needs while aligning our products and services.
• Increases business with established and new customers over time.
• Develop clear and effective written proposals and/or quotations for existing and/or potential clients.
• Manages resolutions of customer complaints or problems.
• Coordinates the sales effort internally with overseas offices, operations, customer service and accounting department.
• Continually maintaining and developing the business and provide Business Review presentations to clients.
• Analyzes market potential and determine value of existing and potential client value to the organization.
• Controls, Monitors and Resolves Account Receivables of clients on timely basis and ensure it is kept current.
• Achieves and maintain profitable business consistent with the company's goals.
• Create and implement the Quality objectives for Sales Department.
• Help maintain implementation on Health, Safety and Environment objectives on daily business.

Skill and Abilities

• Fluent in English
• Strong client-facing skills and effective selling to an executive, owner, and or decision maker with a consultative approach
• Strong entrepreneurial experience and goal-driven focus.
• Excellent verbal and written communication skills
• Plans, organizes and uses time efficiently and effectively.
• Dependable, follows instructions, responds to management direction
• Ability to meets challenges with resourcefulness
• Interpersonal skills necessary to communicate (verbally and intuitively) effectively with both customers and internal personnel.
• Excellent planning and organizational skills.
• The ability to work in a fast-paced environment.

Qualifications

Behaviors

• Team Player: Works well as a member of a group

Required

• Team Player: Works well as a member of a group

Preferred

• Dedicated: Devoted to a task or purpose with loyalty or integrity

Education

Required

• Associates or better

Experience

Preferred

• 2 years: Strong knowledge of the Energy Oil and Gas, EPC and Mining industry is an advantage
• 2 years: 2 years experience in sales or marketing & min. 2 years freight forwarding experience.