MAIN RESPONSIBILITY:
This position is responsible to control all areas connected to the assigned workplace including of controlling labor expenses, ordering and food cost. Reporting directly to Executive Sous Chef, this position is required to take the responsibility for any special function that requires. To present his assigned area in the best way, this position must be creative in menu creations and presentations. Leadership and managing skills are a daily foundation with an open eye for individual guest requests.
REQUIREMENTS:
- Due to work pass restrictions, only Citizens of Indonesia (WNI) shall be considered
- Fluent in English (oral and written)
- Diploma Holder or Higher in Food and Beverage production
- Minimum 05 (five) year of solid/full time work experience in a similar capacity in an international luxury hotel brand
- Extensive large banquet operation experience with skill set of Indonesian menu
- Demonstrate strong leadership, good interpersonal skill and communication skill
- Being able to interact with guests and colleagues
- Self starter by demonstrating creativity, flexibility and innovation
- Excellent knowledge of food safety procedures
- Ability to adapt and address local market trends
- Basic computer skills
Shangri-La Hotels & Resorts