Total 69 F&B / Tourism / Hospitality job vacancies in Jl. Raya Laswi No.97 Padamulya, Majalaya, Kabupaten Bandung, Jawa Barat

• Assist and oversee the day-to-day operations of the Food & Beverage team in Restaruant and Banquet
• Supervise and monitor team members with true leadership ability that motivates the entire team
• Ensure all levels of service run smoothly 
• Manage financial outcomes 
• Understand all licensing and operating legislation affecting the department, including the Liquor Act.
• Maintain stock levels 
• Develop and Coach team members 
• Attend all scheduled F&B and other relevant meetings when required. 
• Handle customer complaints 

Sebagai Supervisor di Kitchen Yang dapat mensupervisi HOD

dapat Memasak dan membuat Daily Market List

Dapat bekerja sama team

Mengerti tentang Cost Product

Loyalitas

Dapat berkomunikasi yang baik dengan sesama departement lainnya

Punya pengalaman di bidang masak memasak level Demi chef

•  Completes the following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
•  Before every workshift, finds out about dish composition and any shortages
•  Organises his/her work to suit fluctuations in numbers, events and guests
•  Ensures the equipment used remains in good condition  
•  Communicates and works in close and constant cooperation with the kitchen to ensure an excellent standard of service                                                                                                        •  Maintains excellent grooming standard at all times

Responsibilities

• Own and hit/exceed annual sales targets within assigned territory and accounts

• Develop and execute strategic plan to achieve sales targets and expand our customer base

• Build and maintain strong, long-lasting customer relationships

• Partner with customers to understand their business needs and objectives

• Effectively communicate the value proposition through proposals and presentations

• Understand category-specific landscapes and trends

• Reporting on forces that shift tactical budgets and strategic direction of accounts

Resepsionis Hotel dalam program Specified Skilled Worker (SSW).

Job desc :

Resepsionis dan room service.

Executive Chef

1. Selalu mematuhi instruksi keamanan yang ditetapkan oleh Head Chef, CDP, atau Demi Chef.
2. Membantu dan berpartisipasi dalam aktivitas dan fungsi harian semua fasilitas dapur.
3. Menghormati dan mengikuti instruksi penghematan energi di dapur.
4. Selalu ingat bahwa kepuasan tamu sangat bergantung pada kualitas dan efisiensi pekerjaannya.
5. Menghindari pemborosan bahan makanan dengan menjalankan pekerjaan secara benar dan efektif.
6. Memastikan bahwa standar kinerja diterapkan dan dipertahankan.
7. Menggunakan dan menjaga peralatan dapur sesuai dengan fungsinya serta mengikuti langkah-langkah pencegahan yang telah ditetapkan.
8. Melaporkan setiap kerusakan peralatan kepada Head Chef, CDP, atau Demi Chef.
9. Melakukan semua pekerjaan mise en place dengan tepat, lengkap, dan efisien, serta memastikan bahwa semua peralatan dapur dan area tanggung jawabnya tetap bersih, rapi, dan tersanitasi.
10. Melaksanakan tugas di bawah pengawasan Demi-Chef dan Head Chef dalam menyiapkan dan memasak makanan sesuai dengan standar resep.
11. Menyimpan setiap bahan makanan dengan benar di dalam lemari pendingin untuk memastikan kualitas penyimpanan yang lebih baik.
12. Mematuhi kebijakan hotel terkait:

• Kesehatan, Keselamatan, dan Kebersihan
• Aturan Rumah dan Regulasi
• Penampilan dan Standar Kerapihan
• Memastikan kehadiran yang tepat waktu dan mematuhi jadwal tugas yang diarahkan oleh Head Chef dan CDP atau Demi Chef.

13.Rutin memeriksa dan mengidentifikasi area yang memerlukan perawatan, serta menyampaikan informasi ini kepada Head Chef dan CDP atau Demi Chef.

14.Melaksanakan tugas terkait lainnya dan proyek khusus yang ditugaskan oleh Manajemen.

• Have comprehensive and up to date knowledge of all the outlets unique selling points, features, amenities, services and policies and those of the competition.
• Work closely with the Sales & Revenue Department as the point of contact for all F&B related bookings and enquiries, in close coordination with the Outlet Managers to promote special events and occasions.
• Achieve all individual Hotel Food & Beverage sales targets in your area by maintaining and creating a close relationship with customers.

• Provides functional assistance and direction to the F&B Service operation as assigned.
• Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Liaises with stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Develops training plans and conducts on-the-job training sessions for Food & Beverage Service associates.
• Monitoring and controlling the property’s OE inventory.
• Perform any other duties as required and directed by the Residence Manager or Management

• Handling FB Product operation
• Maintain Cleanliness of Kitchen Area
• Prepare Food Production for All day Dining Restaurant
• Give Excellent Service to the Guest

A learning and development coordinator examines the unique training needs of their company and determines which programs, educational platforms, and instructional style will give their workforce the best chance of success. Then communicate this information to management, find relevant training programs, and oversee the implementation process.

Qualifications:

• Strong inter-personality and leadership skill
• Familiar with training methods and techniques
• Proficieny in English and computer literate
• Creative thinker with ability to work on own initiative
• At least 2 years in proven experience f delivering training program

• Understanding organization's goals to affectively create a training strategy to fit
• Identify training program for business process of each department
• Coordinate and assist training activities with departmental trainer dan Department Head
• Oversee program implementation while tacking the results and maintaining detailed records
• Prepare and communicate the training calendar on regular basis and ensure all the training activities are delivered as per the training calendar
• Prepare and maintain monthly training report to tract learning effectiveness

1.   Bertanggung jawab penuh membantu kinerja cook di kitchen Pastry

2.   Menjaga kebersihan bahan-bahan dan peralatan dan area kitchen

3.   Menyiapkan semua bahan-bahan yang akan diolah/dimasak oleh cook Pastry

4.   Menyiapkan peralatan masak untuk cook Pastry

5.   Menyiapkan Garnish untuk plater/hiasan di piring

- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. 

-Work seamlessly with recipes, standards and plating guides. 

- Maintain all HACCP aspects within the hotel operation.  

- Use appropriately all equipment, tools and machines. 

- Focus on constant improvement of training manuals and SOPs. 

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions 
• Adhere to recipes and stock management 
• Adjust cooking based on guest preferences 
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

1. Menangani dan memastikan kitchen production disemua aspek operasional sesuai dengan tujuan kitchen lewat pengimplementasian yang efektif dari standar resep
2. Mencuci dan membersihkan perkakas, chinaware, glassware, cutlery, peralatan pada semua kitchen area disemua aspek operasional disesuaikan dengan tujuan kitchen lewat pengimplementasian standar kebersihan
3. Memastikan pencapaian tujuan hot kitchen departemen yaitu : kerja sama yang erat, food taste, food quality, food presentation, food variety, time delivery, outlet revenue, effective cost and expenses
4. Selalu menjaga sikap yang positif, moral, penampilan yang baik & kepribadian untuk hot kitchen staff dan semua staff secara keseluruhan
5. Mampu mengembangkan dan menambah keahlian, pengetahuan, kemampuan dan efficiency di hot kitchen production
6. Menjaga lingkungan kerja yang harmonis dengan departemen lain lewat alur komunikasi yang efektif dan efisien

• Menyusun strategi penjualan dengan baik dan tepat.
• Melakukan riset pasar untuk mengetahui kebutuhan masyarakat.
• Melakukan analisis terhadap pesaing bisnis.
• Memenuhi target, baik dalam bentuk mingguan, bulanan, maupun tahunan.
• Mencari mitra kerja untuk meningkatkan penjualan produk.
• Merekap hasil penjualan secara rapi dan terorganisir.
• Mengawasi anggota divisi sales marketing agar pemasaran dan penjualan dapat berjalan dengan baik.

1. Selalu bekerja untuk pencapaian tujuan Restoran yaitu : mengacu kepada kepuasan tamu, high yield management, friendly & profesioanal service, kerjasama team yang kuat, serta pengeluaran dan biaya yang efektif
2. Menangani Restoran di segala aspek operasional agar sejalan dengan cita-cita departemen untuk mencapai cita-cita dan tujuan perusahaan
3. Memiliki sikap yang positif, hasrat untuk mengembangkan dan meningkatkan pengetahuan, keahlian dan kemampuan
4. Mengembangkan penampilan yang baik serta kepribadian untuk memelihara hubungan yang harmonis di Restoran secara keseluruhan lewat arus komunikasi yang efektif dan efisien
5. Menyiapkan support yang positif ke section atau departemen yang bersangkutan dan mampu bekerjasama untuk menghasilkan pelayanan yang professional
6. Mengerti sepenuhnya terhadap jalur operasional, standar & prosedur

Sesuai dengan Job Deskripsi Pekerjaan

Responsibilities include:

• Greet and escort customers to their tables.
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies).
• Multi-tasking various front-of-the-house duties and collecting the bill.
• Ensure guests have an excellent dining experience by providing stellar customer service.
• Take meal orders.
• Be a team player and be able to effectively communicate with our Kitchen
• Staff to make sure orders are accurate and delivered promptly.
• Prepare tables by setting up linens, silverware and glasses.
• Inform customers about the day’s specials.
• Offer menu recommendations upon request.
• Up-sell additional products when appropriate.
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization.
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages.
• Check dishes and kitchenware for cleanliness and presentation and report any problems.
• Arrange table settings and maintain a tidy dining area.
• Deliver checks and collect bill payments.
• Carry dirty plates, glasses and silverware to kitchen for cleaning.
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties).
• Follow all relevant health department regulations.
• Provide excellent customer service to guests.

Responsibilities include:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Help to maintain a climate of smooth and friendly cooperation. 
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Make a work schedule for all kitchen staff
• Make COGS reports and calculations

• Mempersiapkan dan menghasilkan produk makanan sesuai standar resep dan kualitas
• Membuat produk sesuai pesanan di captain order dan berdasarkan standar resep yang telah di tetapkan
• Membuat laporan administrasi penjualan (inventory) untuk harian dan mutasi stock untuk bulanan berdasarkan laporan penjualan (print out penjualan)
• Menjaga holding time bahan baku segar dan bahan baku olahan sesuai dengan SOP
• Menyimpan bahan baku di tempat yang telah ditentukan dan sesuai sistem FEFO

As a Chef De Partie (CDP) Banquest you are responsible for supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, and handling the front of the kitchen.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, reccipes , and preparation techniques.

Epice-Restaurant Assistant Manager is an entry level management position and will be responsible in assisting with the day-to-day management of the restaurant.

The Assistant Restaurant Manager is integral part of the hotel’s overall Food and Beverage team. Responsibilities to supporting and managing Epice while working closely with the FB leaders as well as the Director of Food and Beverage.

Pramusaji makanan dan minuman pada restaurant hotel

• A ‘hands on’ approach is required as is to work as part of a team to provide efficient food and beverage service.
• Develop, train, empower & lead your team of Food & Beverage professionals.
• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.
• Developing special promotional and merchandising plans, advertising materials to help increase revenue. 
• Proven ability to oversee daily activities, optimize seating arrangements, manage staff schedules, and ensure exceptional guest service within these outlets.
• Cost and Revenue Management: Demonstrated experience in effectively managing costs and driving revenue within a food and beverage setting. Proficiency in monitoring inventory levels, implementing cost-control measures, and strategizing to enhance profitability while maintaining high-quality offerings.