PROJECT : BLACK

Chef de Partie

 Bali 
 Part Time 
 Rp. 3.900.000 - Rp. 7.000.000
 2024-03-15 08:30:48 
8 Pelamar

Tentang pekerjaan ini

Pengalaman

1 Tahun

Umur

27-37 Tahun

Lokasi

Bali

Pendidikan

Diploma

Kisaran Gaji

Rp. 3.900.000 - Rp. 7.000.000

Jenis Kelamin

Semua
Deskripsi Pekerjaan
Achieve the monthly and annual Key Performance Indicators (KPIs) established.

Station Management:
  • Assume responsibility for a designated section of the kitchen, such as sauces, grill, or pastry.
  • Ensure all dishes from the assigned section are prepared and presented according to the established recipes and standards.
  • Monitor and manage inventory for the assigned station, including ingredient stock levels and freshness.
Food Preparation:
  • Execute precise and efficient food preparation, including chopping, dicing, marinating, and cooking.
  • Ensure adherence to standardized recipes, portion control, and presentation guidelines.
  • Collaborate with the culinary team to expedite orders and maintain timely service
Quality Control:
  • Maintain strict quality control measures to ensure consistency and excellence in food preparation.
  • Conduct regular taste tests and inspections to guarantee the highest standard of Flavors and textures.
  • Address any deviations from quality standards promptly and collaborate with the Sous Chef to implement improvements.
Collaboration with Culinary Team:
  • Work collaboratively with other members of the culinary team to ensure seamless kitchen operations.
  • Assist in menu development and provide creative input for dishes within the assigned section.
  • Communicate effectively with kitchen staff and support cross-functional collaboration.
Training and Mentorship:
  • Train and mentor junior kitchen staff within the designated section.
  • Provide guidance on culinary techniques, safety procedures, and kitchen protocols.
  • Foster a positive learning environment and encourage continuous skill development.
Adherence to Health and Safety Standards:
  • Ensure compliance with health and safety regulations, including sanitation practices and food handling procedures.
  • Maintain a clean and organized workspace, implementing proper cleaning and sanitization routines.
  • Report any safety hazards or concerns to the Sous Chef or kitchen management.
Ingredient Sourcing and Inventory Management:
  • Collaborate with kitchen management in managing inventory for the assigned section.
  • Monitor ingredient levels, freshness, and stock rotation to prevent shortages and waste.
  • Communicate with suppliers to ensure timely and quality ingredient deliveries.
Customer Interaction:
  • Collaborate with front-of-house staff to address customer inquiries, special requests, and dietary restrictions.
  • Participate in the preparation of special menu items or customized dishes as needed.
  • Gather and incorporate feedback from customers to enhance the dining experience.
Event Support:
  • Assist in the execution of special culinary events, promotions, and themed evenings.
  • Contribute culinary expertise to enhance the success of events and ensure a memorable experience for guests.
  • Coordinate with the culinary team and front-of-house staff during events.
Continuous Learning and Development:
  • Stay informed about culinary trends, techniques, and industry best practices.
  • Participate in training programs and seek opportunities for professional development.
  • Contribute ideas and suggestions to improve culinary processes and menu offerings.
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PROJECT : BLACK

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 Alamat Perusahaan

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