Chef de Cuisine

Responsibilities

• Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, and business levels
• Prepare all dishes following recipes and yield guides according to standards
• Assign production and preparation work to staff and review priorities
• Interact with customers and review guest feedback periodically
• Minimize waste and maintain controls to attain forecasted food costs
• Take physical inventory of specified food items for daily production charts
• Review financials periodically to ensure departmental revenue goals are met
• Monitor staff performance and ensure all procedures meet department standards
• Requisition supplies and ensure correct receipt and storage
• Coordinate with Executive Steward regarding equipment, cleaning, and sanitation
• Contribute to the resort sustainability program

Requirements

• Indonesian Citizen only
• Minimum 2 years experience at culinary management level in a high-volume, reputable restaurant
• Proven track record of delivering high-level quality cuisine
• Strong business acumen and understanding of market trends
• Excellent customer service skills
• Strong leadership skills and ability to thrive in high-pressure environments
• In-depth knowledge of food safety principles; HACCP certification is desirable
• Deep understanding of P&L goals and menu engineering
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major