Nama / Perusahaan: PT. Mount Scopus Indonesia
Kategori Loker : Restaurant & Hotel
Lokasi: Jakarta
Level Pekerjaan: Manager / Assistant Manager
Syarat Pendidikan: Diploma/D1/D2/D3
Gaji: Negosiasi
Tipe Pekerjaan: Kontrak
Industri: Makanan / Minuman
PT. MOUNT SCOPUS INDONESIA adalah Perusahaan yg bergerak di bidang F&B, yaitu Cakes Shop & Restaurant.
Divisi Cakes Shop saat ini di telah memiliki 20 outlets yang tersebar di JABODETA, Bandung, Surabaya dan Bali.
Tanggung Jawab Pekerjaan :
Responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. Primary responsibilities are overseeing all aspects of commissary production and event execution, however, there is overlap in assisting corporate executive chef in many other areas. Chef de cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, s/he is also responsible for working closely with dorporate executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef’s responsibilities in his/her absence. Must work closely with executive chef in promoting company’s culture, mission and philosophy.
Persyaratan Pengalaman :
Three years senior level or executive chef experience in high-quality
Keahlian :
Leadership
The main role of a chef de cuisine is to lead the kitchen staff. A large commercial kitchen has more than 18 different cooks and chefs, and the chef de cuisine needs to be confident in her managerial and leadership skills. Chefs de cuisine direct the cooking process, monitor the line and create a strong team relationship.
Organization
Kitchens run smoothly when their leader is organized and prepared. Chef de cuisines plan and perfect menus and recipes weeks in advance. To work as an executive chef, an individual needs to stay organized, plan ahead and keep calm in a high-pressure environment.
Creativity
The chef de cuisine often creates a restaurant’s concept, menu and recipes from scratch and needs a specific level of creativity to accomplish these tasks. It requires personal flair and experimentation to alter a familiar dish and create new combinations.
Edit weekly off-premises kitchen menus for portioning, menu design and other details, making changes to menus as needed. Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system. Assist executive chef in detailed planning and administrative work with special projects.Fulfill all administrative responsibilities of executive chef as needed.
Kualifikasi :
- Male, min 25 years old with pleasant personality
- Min. Diploma in culinary/hospitality (formal culinary training preferred)
- Min. 2 years experience in the same position
- Passionate culinarian with great palette and sense of presentation.
- Ability to handle multiple tasks and work well in environment with time constraints.
- Detail-oriented with good organizational skills, performing work accurately and efficiently
- Demonstrated excellent communication skills, both oral and written
- Ability to develop, implement and maintain systems for culinary staff, kitchen assistants and trucking staff
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