Lowongan Restaurant di PT MAP Boga Adiperkasa

Job Duties:
  • Leads kitchen team in Head chef’s absence
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Assists head chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Qualifications:
  • Consider undertaking further studies, such as an Associate Degree of Culinary Management.
  • Formal Culinary Training
  • Previous Restaurant Experience
  • Work as a chef and take on increasingly more responsibility in areas such as preparation, supervision, stock control and health and safety.
  • Extensive Food and Beverage Knowledge
  • Restaurant Industry Knowledge, Strong Organizational Skills
  • Attention to Detail
  • Knowledge of Restaurant Regulations
  • Leadership, Management
  • Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills
  • Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills