Total 161 F&B / Tourism / Hospitality job vacancies in scbd treasury tower district 8 lot28 unit ef 21st floor jalan tulodong atas 2 no28 jakarta selatan

AYANA Hospitality is looking for a motivated and detail-oriented F&B Supervisor to join our dynamic team. In this role, you will be a key player in managing our food and beverage operations, ensuring that every guest enjoys exceptional service and a memorable dining experience. Collaborating with the F&B Manager and team, you will help uphold our commitment to high standards and operational excellence.

Key Responsibilities:

• Supervise daily operations of all food and beverage outlets
• Train and develop staff to deliver top-notch service and maintain high-quality standards
• Ensure compliance with health and safety regulations
• Manage inventory and assist with ordering supplies as needed
• Handle guest inquiries and resolve complaints efficiently
• Assist in planning and implementing events and promotions

If you are passionate about food and beverage service and enjoy leading a team towards excellence, we encourage you to apply and be a part of our vibrant AYANA family.

• Proven experience as an F&B Supervisor or similar position
• Strong understanding of food and beverage management
• Exceptional leadership and team-building skills
• Comprehensive knowledge of service standards and guest relations
• Excellent communication and organizational abilities
• Ability to thrive in a fast-paced environment
• Proficiency in restaurant management software is an advantage

Sous Chef - Garde Manger

We are seeking a talented and dedicated Sous Chef specializing in Garde Manger to join our prestigious culinary team. The ideal candidate will bring creativity and a passion for cold cuisine, overseeing the preparation of exquisite salads, charcuterie, and other cold dishes that align with our five-star standards.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead the Garde Manger station, preparing and presenting high-quality cold dishes and appetizers.
• Develop innovative and seasonal menus that reflect culinary trends and guest preferences.
• Ensure all dishes are executed with precision, attention to detail, and in line with our luxury standards.
• Assist the Executive Chef in managing kitchen staff, providing training and mentorship on Garde Manger techniques and best practices.
• Collaborate with other kitchen stations to ensure cohesive service and timely execution of orders.
• Maintain the highest standards of food quality, presentation, and hygiene.
• Conduct regular quality checks on all Garde Manger preparations, ensuring consistency and excellence.
• Oversee inventory for the Garde Manger station, ensuring proper stock levels and minimizing waste.
• Assist in budgeting and cost control measures to optimize profitability while maintaining quality.
• Stay updated on current food trends, techniques, and presentations to continuously enhance the Garde Manger offerings.
• Contribute creative ideas for special events, banquets, and seasonal menus.

We are seeking a dynamic and experienced Restaurant Manager to oversee our all-day dining operations. The ideal candidate will be passionate about providing exceptional guest experiences and leading a team in a fast-paced environment.

• Oversee daily restaurant operations, ensuring smooth service and a high-quality guest experience.
• Manage inventory, ordering, and food preparation to maintain quality standards and minimize waste.
• Implement and uphold health and safety regulations.
• Recruit, train, and mentor staff to create a cohesive team environment.
• Schedule and supervise front-of-house and back-of-house staff.
• Foster a positive workplace culture that encourages staff engagement and development.
• Build and maintain strong relationships with guests to encourage repeat business.
• Handle guest feedback and resolve any issues promptly and professionally.
• Monitor dining experience to ensure high standards of service.
• Prepare and manage budgets, forecasts, and financial reports.
• Analyze sales trends and adjust strategies to meet financial goals.
• Oversee cash handling and ensure accurate financial procedures.
• Collaborate with the marketing team to develop and implement promotional activities and events.
• Monitor competitors and industry trends to keep the restaurant competitive.

The Junior Sous Chef oversees the culinary operations of the Raffles Cub. This role plays a crucial part in ensuring the smooth functioning of the kitchen, maintaining culinary excellence, and delivering exceptional dining experiences to guests. The Junior Sous Chef is responsible for supervising and coordinating the kitchen staff, assisting in menu planning and development, ensuring quality control, and upholding food safety and sanitation standards. By working closely with the senior culinary team, the Junior Sous Chef contributes to the overall success of the Raffles Club, upholds the hotel's culinary standards, and assists in creating memorable dining experiences for guests.

Plan for F&B department budget and review forecast on revenue and expenditure on monthly basic.

Analyze and submit month-end reports and identify deviation from business plan goals

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department

Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

Identify and develop team members with potential

Conduct performance review with the team

Constantly monitor team members’ appearance, attitude and degree of professionalism

Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Able to effectively control Food and beverage Costs.
• Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
• Prepare variance analysis for food & beverage and communicate with relevant parties.
• Check and verify all Package meals..
• Check and verify for any lost postings.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.

• Lulusan SMP,SMA/SMK Sederajat
• Wanita, Usia maksimal 25 tahun
• Minimal Pengalaman 1 Tahun di F&B Sebagai Waitress
• Jujur, Teliti, dan Rapi
• Non Hijab
• Dapat Berkomunikasi dan kerja tim yang baik
• Penempatan di Resto Yuzhidao Puri Anjasmoro, Semarang

What you will be doing:

• Coordinate all group arrangements
• Work with group contacts to facilitate program planning and requirements
•  Communicate group needs and specifications to all relevant departments
• Follow up with Post-Conference reports and review group billings
• Input all group bookings and update booking activities in the system on a weekly basis
• Prepare reports, maintain proper records and filing system in accordance to F&B sales administration process
• Ensures guest satisfaction, quality and high standards of service for customers
• Helps the point of sale attain profitable results
• Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

• Incharge as Food & Beverage Cost Controller in the supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and other items and management of minimum and maximum par level of all store items.
• To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. 
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, and guest service.
• Spot Checks.
• Submit all Food and Beverage cost related details to the Accounts Department.
• Submit to the Food and Beverage Department, all necessary information related to Food and Beverage sales and cost control.
• Ensure that proper records have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
• Conduct monthly inventory of food, beverages and other storeroom items.

The Director of Food and Beverage is responsible for overseeing all aspects of the food and beverage operations. This role is crucial in maintaining the highest standards of quality, consistency, and service across all dining venues. The Director will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold the hotel's esteemed reputation for culinary excellence. Staying informed on global food and beverage trends, the Director will lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.

• Manage daily operations meet company standards and SOP, including guest services, housekeeping, maintenance, and staff management

• Ensure a superior guest experience by maintaining high standards of service, cleanliness, and comfort
• Lead, train, and develop a team of employees, including housekeeping, maintenance, and front desk staff
• Monitor and manage the operational budget, controlling costs while ensuring high service levels
• Implement and maintain quality control processes to ensure that all cabins and facilities meet company standards and SOP
• Ensure that all operations comply with local health and safety regulations
• Oversee inventory levels for all supplies, ensuring timely replenishment
• Provide regular reports on operational performance, including guest feedback, occupancy rates, and financial metrics
• Address and resolve any operational issues or guest complaints promptly and effectively
• Work closely with other departments, including marketing, sales, and finance, to ensure alignment of business goals

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

• Minimum of 4 years of experience in hospitality management, preferably in a similar setting (e.g., small luxury hotels, resorts, or cabin retreats).
• Proven leadership and team management skills for at least 1 years’ experience as a team leader
• Strong customer service orientation with a focus on guest satisfaction.
• Experience in managing budgets and financial performance.
• Excellent verbal and written communication skills in both English and Indonesian.
• Strong problem-solving abilities and the capacity to make decisions under pressure.
• Familiarity with local health, safety, and environmental regulations.
• Comfortable with hospitality management software and basic office applications.
• Willingness to work in the site on daily basis

• Source and negotiate with suppliers to procure goods and services required for the business, such as housekeeping supplies, food and beverages, maintenance materials, etc.

• Maintain accurate inventory records, monitor stock levels, and coordinate with the Operations Manager to ensure timely replenishment
• Accurately input and update procurement and inventory data into the system.
• Match purchase orders, invoices, and delivery notes to ensure accuracy and resolve discrepancies
• Build and maintain strong relationships with vendors and suppliers.
• Provide general administrative support, including filing, record-keeping, and handling correspondence related to procurement
• Monitor and control costs related to procurement to ensure alignment with budgetary constraints
• Prepare and submit regular reports on procurement activities, inventory levels, and cost analysis
• Ensure that all procurement activities comply with company policies and relevant regulations

• Bachelor’s degree in Business Administration,  Supply Chain Management, Hospitality Management or a related field

• Bachelor's degree in business, supply chain, management, finance or a related field
• Minimum of 2 years of experience in procurement, purchasing or supply chain management, preferably within the hospitality industry
• Strong attention to detail and accuracy in data input and record-keeping
• Good verbal and written communication skills in both English and Indonesian
• Strong organizational skills with the ability to manage multiple tasks and priorities
• Ability to negotiate effectively with suppliers and vendors
• Proficient in using procurement software, inventory management systems, and general office applications (e.g., Microsoft Office Suite)
• Ability to identify and resolve issues related to procurement and inventory management
• Willingness to work in the site on daily basis

Commis I
(A New, Revamped Dining Experience aiming for Michelin star)

At Fairmont Jakarta, we are excited to announce the soon-to-reopen of one of our restaurants with a bold objective: to achieve Michelin star recognition. Our mission is to deliver an extraordinary dining experience through innovative cuisine, impeccable service, and exceptional attention to detail. We are seeking a dedicated and enthusiastic Commis Chef to join our team and contribute to this ambitious goal.

The Commis Chef will be a vital part of our kitchen brigade, assisting in the preparation and cooking of high-quality dishes under the guidance of senior chefs. This role offers a fantastic opportunity for aspiring chefs to develop their skills, learn from experienced professionals, and be part of a team striving for Michelin star excellence.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

What you will be doing:

• Assist in the preparation of ingredients and dishes according to the chef’s specifications, ensuring consistency and quality.
• Execute cooking tasks as directed by the Chef de Partie or Sous Chef, adhering to recipes and presentation standards.
• Support the team in various kitchen sections, including mise en place, cooking, and plating, as needed.
• Maintain high standards of cleanliness and organization in the kitchen, ensuring compliance with health and safety regulations.
• Assist with the handling and storage of ingredients, ensuring proper stock rotation and minimizing waste.
• Actively engage in training and learning opportunities to develop culinary skills and knowledge, contributing to personal and professional growth.
• Work effectively with other kitchen staff, demonstrating a positive attitude and a willingness to contribute to team success.
• Ensure that all dishes prepared meet the restaurant’s quality standards and presentation guidelines.

Chef de Partie
(A New, Revamped Dining Experience aiming for Michelin star)

At Fairmont Jakarta, we are on a mission to redefine culinary excellence and achieve Michelin star recognition as we prepare for the revamping of one of our restaurants. Our focus is on delivering an extraordinary dining experience through innovative techniques, seasonal ingredients, and impeccable presentation. We are looking for a talented and dedicated Chef de Partie to join our team and play a key role in reaching our ambitious goal.

The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food preparation, quality, and presentation. This role requires a strong culinary background, a passion for excellence, and the ability to work efficiently in a fast-paced, high-pressure environment.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Oversee and manage a designated section of the kitchen, including preparation, cooking, and plating of dishes, ensuring consistency and quality.
• Prepare and cook dishes according to recipes and specifications, ensuring adherence to portion control and presentation standards.
• Maintain high standards of food safety, hygiene, and cleanliness, ensuring compliance with health regulations and restaurant guidelines.
• Work closely with other chefs and kitchen staff to ensure smooth operations and effective communication within the kitchen.
• Assist with ordering and inventory control for your section, ensuring efficient use of ingredients and minimizing waste.
• Contribute to the execution of the menu, providing feedback and suggestions to the Sous Chef and Chef de Cuisine for continuous improvement.
• Support and train junior staff and apprentices, sharing knowledge and best practices to enhance team performance and development.
• Bring creative ideas to the table for menu development and seasonal specials, aligning with the restaurant’s goal of achieving Michelin star status.

Sous Chef
(A New, Revamped Dining Experience aiming for Michelin star)

At Fairmont Jakarta, we are dedicated to creating an exceptional dining experience that combines innovative culinary techniques with exquisite flavors. As we prepare to revamp one of our restaurants, our goal is to achieve Michelin star recognition, and we are seeking a passionate and skilled Sous Chef to join our team and help us reach this prestigious milestone.

The Sous Chef will be instrumental in supporting the Chef de Cuisine and Executive Chef in the day-to-day operations of the kitchen. This role requires a strong culinary background, leadership skills, and a deep commitment to excellence. The ideal candidate will be prepared to handle high-pressure situations, demonstrate creativity in menu development, and contribute to the overall vision of our restaurant.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Assist the Chef de Cuisine managing all kitchen operations, including food preparation, cooking, and plating, to ensure high standards of quality and presentation.
• Collaborate in the creation and refinement of the menu, incorporating seasonal ingredients and innovative techniques to align with our objective.
• Supervise, train, and mentor kitchen staff, ensuring adherence to recipes, techniques, and safety standards.
• Monitor and maintain the quality of all dishes, ensuring consistency and excellence in every plate served.
• Oversee inventory levels, manage orders, and ensure proper storage and handling of ingredients.
• Uphold strict hygiene and sanitation practices, ensuring compliance with health regulations and restaurant standards.
• Contribute to a memorable dining experience by ensuring that dishes are prepared and presented to the highest standards.

Bartender
(A New, Revamped Dining Experience by Michelin-star Chef)

At Fairmont Jakarta, we’re on an exciting journey to redefine fine dining with a Michelin-star objective. Our restaurant aims to deliver an unparalleled culinary experience, featuring exceptional service and innovative cuisine. As we prepare to open our doors, we are seeking a talented and dedicated Bartender to join our team and help us create memorable experiences for our guests.

As a Restaurant Bartender, you will be responsible for crafting high-quality beverages and cocktails that enhance our guests' dining experience. Your role is pivotal in setting the tone for an elegant and sophisticated atmosphere, aligned with our Michelin-star ambitions. You will interact directly with guests, showcasing your mixology skills and providing exemplary service.

Employment will be under local contract. Open for Indonesian citizens only. 

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family.
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities.
• Career development opportunities with national and international promotion opportunities. The sky is your limit.

What you will be doing:

• Prepare and serve a wide range of cocktails, wine, and non-alcoholic beverages with precision and creativity. Follow recipes and create new signature drinks that align with our restaurant’s vision.
• Provide personalized and attentive service to guests seated at the bar or dining area. Engage with guests to understand their preferences and make recommendations based on their tastes.
• Maintain a clean, organized, and well-stocked bar area. Ensure all ingredients, tools, and equipment are in good condition and inventory levels are managed efficiently.
• Deliver prompt and courteous service while maintaining a high standard of professionalism. Handle guest requests, complaints, and feedback with grace and efficiency.
• Work closely with servers, hosts, and management to ensure smooth service and a cohesive team effort. Communicate any special guest requests or issues to the relevant staff members.
• Adhere to all health, safety, and legal regulations concerning alcohol service. Verify guest age and manage the responsible service of alcohol.
• Assist in training new bartenders or bar staff as needed, sharing knowledge of techniques, recipes, and service standards.
   

Restaurant Host
(A New, Revamped Dining Experience by Michelin-star Chef)

At Fairmont Jakarta, we’re not just opening a new restaurant; we’re crafting an exceptional dining experience with a Michelin-star objective. Our mission is to deliver unparalleled service and culinary excellence, blending innovative cuisine with a welcoming ambiance. As we embark on this exciting journey, we are seeking a dynamic and professional Restaurant Host to be a key player in our front-of-house team.

As a Restaurant Host, you will be the first point of contact for our guests and will play a crucial role in setting the tone for their dining experience. Your exceptional interpersonal skills and attention to detail will ensure a warm and seamless welcome, providing a memorable experience.

Employment will be under local contract. Open for Indonesian citizens only. 

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Warmly greet and seat guests in a timely and professional manner. Ensure each guest receives personalized attention and feels valued from the moment they enter the restaurant.
• Handle reservations efficiently using our reservation system. Manage walk-ins and accommodate special requests or dietary restrictions with grace and flexibility.
• Maintain an organized waitlist and communicate estimated wait times clearly to guests. Monitor dining room flow and adjust wait times as necessary.
• Communicate effectively with servers, managers, and kitchen staff to ensure smooth service and address any guest concerns or special requests promptly.
• Monitor the dining area to ensure it remains clean, organized, and inviting. Address any issues that may impact the guest experience, such as noise levels or table settings.
• Provide information about the restaurant’s menu, promotions, and special events. Handle guest inquiries and resolve issues or complaints with professionalism and empathy.
• Assist with training new hosts and provide feedback to help them excel in their roles. Support other front-of-house staff as needed to ensure seamless operations.
• Adhere to all health and safety guidelines to ensure a safe environment for both guests and staff.

Restaurant Supervisor
(A New, Revamped Dining Experience by Michelin-star Chef)

Fairmont Jakarta is reopening one of its restaurants as an ambitious new establishment with a visionary goal of achieving Michelin star status. We aim to provide an exceptional dining experience that combines outstanding culinary artistry with impeccable service. As we embark on this exciting journey, we seek a dynamic and dedicated Restaurant Supervisor to help lead our team and set the standard for excellence.

The Restaurant Supervisor will be responsible for overseeing the daily operations of our restaurant to ensure an extraordinary dining experience for our guests. This role involves managing front-of-house staff, maintaining high service standards, and contributing to the development of our restaurant’s reputation as a top dining destination.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

What you will be doing:

• Supervise and coordinate daily restaurant operations, ensuring smooth and efficient service.
• Monitor and maintain high standards of cleanliness, organization, and presentation in all dining areas.
• Manage inventory levels, order supplies, and ensure proper stock rotation and storage.
• Greet and interact with guests, addressing their needs and concerns promptly and professionally.
• Oversee the quality of service provided by staff, ensuring it meets or exceeds standards.
• Handle guest complaints and feedback with tact and resolution, striving for complete guest satisfaction.
• Train, supervise, and motivate front-of-house staff, including servers, hosts, and bartenders.
• Create and manage staff schedules, ensuring adequate coverage for peak times and special events.
• Implement and uphold service protocols and standards
• Collaborate with the kitchen team to ensure seamless communication and coordination during service.
• Enforce company policies and procedures, including those related to employee conduct and operational practices.
• Maintain records related to safety inspections, employee training, and other compliance matters.

Food & Beverage Server (A New, Ravamped Dining Experience by Michelin-star Chef)

Fairmont Jakarta is revamping one if its specialty restaurants to offer a new dining experience, infused with global influences and contemporary flair, for Jakarta gourmet aficionados. Located 22 floors above the ground, the new restaurant will bring Fairmont Jakarta dining scene to a new height, with its alliance with a Michelin-starred restaurant in Singapore. 

You are an ambassador for the exceptional service and cuisine that are hallmarks of our food & beverage experience. Your warm, personal attention and knowledge of our outstanding offerings makes guests feel unique and valued.

Employment will be under local contract. Open for Indonesian citizens only. 

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family.
• Learning programs through our Academies designed to sharpen your skills.
• Ability to make a difference through our Corporate Social Responsibility activities.
• Career development opportunities with national and international promotion opportunities. The sky is your limit.

What you will be doing:

• Assist guests regarding menu items in an informative and helpful way.
• Have full knowledge of beverage lists and promotions, menu items and preparation methods.
• Follow all safety and sanitation policies when handling food and beverage.

We are looking for a high-performing Director of Sales. The successful candidate will meet our customer acquisition and revenue growth objectives. Director of Sales responsibilities include developing key growth sales strategies, tactics and action plans. Successful execution of these strategies is required to achieve your financial targets. Director of Sales duties will include hitting annual targets, building relationships and understanding customer trends.

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

• Proven hotel sales experience, meeting or exceeding targets
• Previous experience as a Senior Sales Manager or Assistant Director of Sales or Director of Sales from reputable 5 star hotels
• Ability to communicate, present and influence all levels of the organization
• Proven ability to drive the sales process from plan to close
• Proven ability to articulate the distinct aspects of products and services
• Proven ability to position products against competitors
• Demonstrable experience as head of sales, developing client-focused, differentiated and achievable solutions
• Excellent listening, negotiation and presentation skills
• Excellent verbal and written communications skills
• Indonesian citizen only

Resepsionis Hotel dalam program Specified Skilled Worker (SSW).

Job desc :

Resepsionis dan room service.

Reporting to the Executive Sous Chef you will be responsible for leading the culinary team. 

 What you will be doing:

• Ensure consistency and highest quality specialty within Asian cuisine, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the Sous Chef you will be responsible for leading the culinary team. 

 What you will be doing:

• Have a good knowledge of food preparation, cooking methods, and presentation techniques
• Supervise, coordinate, and participating in the preparation of mise en place cooking for all F&B outlets
• Controls cooking procedures, portioning, garnishing, and presentation of all dishes
• Assisting Chef de Cuisine in composing new recipes and menu ideas
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

Your main duties will revolve around on-site audit of our clients’ factory.

• Conduct food safety audits.
• Summarize and evaluate inspection/audit findings.
• Communicate findings/results of inspections/audits with client site management or appropriate client personnel.
• Develop effective work plans for the completion of assigned inspections/audits within a determined timeframe.
• Establish and maintain effective communication with headquarter based project managers as it relates to assigned clients.