Lowongan Kerja Junior Sous Chef Lyon - Mandarin Oriental Hotel Group

Deskripsi Pekerjaan :

Selamat Datang di Situs Lowongan Kerja Terbaru 2022 dan Saat ini kami ingin memberitahukan Info Terbaru Lowongan Kerja dari Perusahaan Mandarin Oriental Hotel Group dengan posisi Junior Sous Chef Lyon - Mandarin Oriental Hotel Group yang dibuka saat ini. Jika Loker di Jakarta ini sesuai dengan kualifikasi kamu silahkan langsung mengirimkan lamaran melalui situs loker terbaru kami.

Memang setiap pekerjaan tidak lah mudah untuk di lamar karena harus memenuhi beberapa kualifikasi dan persyaratan yang harus kita penuhi sesuai dengan kriteria standar Perusahaan tersebut yang sedang mencari kandidat potensial untuk dapat bekerja. Semoga informasi lowongan kerja Junior Sous Chef Lyon - Mandarin Oriental Hotel Group dibawah ini sesuai dengan Kualifikasi anda. Semoga Beruntung :D

Position: Junior Sous Chef Lyon (Full time #530169) Property / Office: Mandarin Oriental, Jakarta Location: Jakarta, Indonesia

Duties and Responsibilities

• Responsible for the implementation, development and smooth operation Lyon Kitchen operation
• Ensures that the Lyon Kitchen operation is managed efficiently and according to the established concept statements..
• To ensure that the Fire Life Health Safety and Securitypany standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
• Organize food production in a cost effective and hygienic manner.
• Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists arepleted on a daily and weekly basis.
• Assist in formulating, coordinating and supervising all menu planning and implementation.
• Ensure food standards and presentations are maintained and continuously improved.
• Constantly strive to improve operating procedures.
• Identify opportunities for improving the efficiency of the operations that will benefit our guests.
• Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
• Propose, and initiate when approved, new services and products for our guests.
• Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Assists in developing Standard & Procedures.
• Being an effective listener, before acting is essential. (Seek to understand)
• Controls the Effort of superior Cleanness thru out all Culinary Departments.
• Control all efforts that our entire superior Save and Sound codes are in place at all times.
• To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of Multi Skilling and Multi Tasking.
• To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
• To ensure that the Department Operational Budget is strictly adhered to.
• To assign responsibilities to subordinates and to check their performance periodically.
• To be available hand on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
• To be demanding and critical when ites to service standards, food quality, portion timely
• To ensure that the Outlet team projects a warm, professional and wee image.
• To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
• To ensure that all meetings are well planned, efficient and result oriented.
• To ensure that deadlines on all projects are met.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To fully support the kitchen Departmental Trainers function in the Department assigned.
• Perform any other reasonable duties as required by the Executive Chef/Executive Sous Chef from time to time.
• To project at all times a positive and motivated attitude and exercise self control.
• To proe a courteous and professional service at all times.
• To assume the responsibilities of “The Chef on Duty” in accordance with the Kitchen s Duty Roster as required

Requirements

• High School Diploma or Equivalent
• Two-year degree or Apprenticeship
• Current Sanitation class certificate.
• Minimum of 2 years in the luxury hotel culinary business
• Thorough knowledge of gastronomy
• Working knowledge of beverages
• Extensive knowledge of kitchen equipment
• Working knowledge of mathematics for recipes, ordering, and financial research purposes
• Working knowledge ofputers and basic software
• Ability to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
• Possess a good written and verbalmand of the English Language.
• Possess a pleasant and outgoing personality.
• Passionate, creative and an excellent hands-on trainer

Advertised: 21 Jun 2022 SE Asia Standard Time Applications close: 31 Aug 2022 SE Asia Standard Time

Info Pekerjaan :

Perusahaan : Mandarin Oriental Hotel Group

Posisi : Junior Sous Chef Lyon - Mandarin Oriental Hotel Group

Lokasi Kerja : Jakarta

Negara : ID

Cara Mengirimkan Lamaran :

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