Total 56 F&B / Tourism / Hospitality job vacancies in Sinarmas Msig Tower Lantai 6, Jalan Jenderal Sudirman Kaveling 21

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

• melakukan proses pengolahan makanan mulai dari bahan mentah hingga hidangan siap saji (cook)
• memahami proses melakukan pengolahan makanan
• pelayanan pelanggan

• Bertanggung jawab atas manajemen keuangan dan akuntansi perusahaan, termasuk penyusunan anggaran, pengendalian biaya, dan analisis keuangan.
• Mengawasi penyusunan dan penerbitan laporan keuangan, memastikan kepatuhan dengan standar akuntansi dan peraturan hukum.
• Berpartisipasi dalam penyusunan dan pelaksanaan strategi keuangan perusahaan, mengoptimalkan proses dan sistem keuangan.
• Membantu tim manajemen dalam perencanaan keuangan dan manajemen risiko.

Chef de Partie

• Waitress dan Waiter,