· Responsible for the quality of all food served throughout the restaurants and banquet. Ensures the food presented to guests is consistently of high-quality standard.
· Constantly be alert on freshness, presentations and temperature of food served.
· Assists the Executive Chef with planning, co-ordination and supervision of all menu implementations.
· Assists in creating and developing new dishes and recipes by keeping up with the latest market trends.
· Cost Control
· Profitable and cost conscious and needs to be responsible about the daily requisitioning of all perishable and non-perishable food items.
· Assists the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre-determined quality standards.
· Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
· Demonstrates management abilities and knowledge relating to budget matters such as Labor Cost, Training Expenses, Operating Equipment and Food Cost etc.
· Hygiene and Sanitation
· Ensures a professional running of his/her kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities’ standard.
· Ensures the grooming and hygiene practices of talents are in line with Novotel Tangerang standard.
Work Experience
· Minimum Professional Certificate in a Culinary-related field.
· Minimum of 3 years of relevant experience in the Hotel industry in a similar position.
· Proficient in written and conversational English.
· Comfortable with media exposure.
· Detailed knowledge of international cuisine.
· Familiar with local requirements and sanitation regulations.
· Knowledge of HACCP.
Benefits
· International working ambiance.
· Attractive salary package.
· Working with positive mindset colleagues.
Accor