Chef de Cuisine | AYANA Komodo

Maintain and strictly abide by current sanitation/health regulations and hotel requirements. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Ensure that staff reports to work as scheduled; document any late or absent employees. Coordinate breaks for assigned staff. Prepare and assign production and prep work for all staff to complete, review priorities. 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. Complete opening duties: Set up workstation with required mice en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards. Check production schedule and pars. Establish priority items for the day. Inform the Executive Sous Chef of any supplies that need to be requisitioned for the day’s tasks. Transport supplies from the storeroom and stock in designated areas. Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. Start prep work and production of items needed for the day. Prepare all dishes following recipes and yield guides, according to department standards. Inform Executive Sous Chef of any shortages before the item runs out. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Assist staff wherever required to ensure optimum service to guests Ensure that restaurant Service Staff are informed menu items serve and amount of available for the meal period and functions Minimize waste and maintain controls to attain forecaster food cost. Maintain production charts according to department standards. Inform Executive Sous Chef of any excess items that can be used in daily specials or elsewhere. Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests. Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference. Menu tasting for restaurant. Review Guest feedback periodically. Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services. Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. Participate and contributing to the resort sustainability program through education, interaction and suggestion Requirements Has experience in a similar position at a 5 start resort Good communication and interpersonal Skill Indonesian Nationality only Has Excellent leadership skills Ability to multitask and meet deadlines Has related licenses, certificates and (or) diploma to support candidate's qualification