Total 14 commis chef job vacancies in Indonesia

Bertanggung jawab dalam memimpin dan mengawasi staf dapur, mengkoordinasikan aktivitas persiapan makanan, mengontrol kualitas makanan, dan memastikan kepatuhan terhadap standar kebersihan dan keamanan makanan.

Anda juga akan membantu dalam merencanakan menu, mengembangkan resep, dan mengawasi proses persiapan makanan.

To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens, according to the standards required by the management. Chinese Chef might take charge of the kitchen operation when the Executive Chef and Executive Sous Chef are on leave or absent from work / ensure consistency in the food quality, taste and presentation.

Pria/Wanita 

Berpengalaman min. 2 thn sebagai Head Chef

Mengetahui bidang food dan beverage

Menguasai penggunaan komputer Microsoft Excel

Bersedia bekerja shifting

Penempatan di Cabang MC Mejasem (Medja Cerita)

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
What you will be doing:
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of 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
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

Membantu Executive Chef dalam mengawasi tim dapur dan operasional harian. Menjaga kebersihan area kerja dan mematuhi standar keamanan pangan. Berkoordinasi dengan tim untuk memastikan efisiensi dan kelancaran produksi

We are seeking a motivated and talented Sous Chef to join our culinary team at AYANA Komodo, one of Indonesia's most stunning resorts. The Sous Chef will work under the direction of the Executive Chef to assist with all aspects of kitchen operations, ensuring that our guests enjoy high-quality, memorable dining experiences.

Responsibilities

• Assist in the preparation and execution of high-quality dishes, adhering to the restaurant's menu and standards.
• Ensure that the kitchen operates efficiently and that food production meets quality, presentation, and flavor standards.
• Train and mentor kitchen staff, ensuring they understand their roles within the kitchen.
• Control food costs and manage inventory, ensuring proper stock levels and minimizing waste.
• Monitor kitchen cleanliness and compliance with local health department regulations and organizational policies.
• Participate in menu planning and development with the Executive Chef, including implementing new dishes and maintaining seasonal offerings.
• Ability to handle multiple tasks while maintaining a high level of quality and productivity.
• Assist with special events and banquets as required.

• Only for Indonesian Citizens
• A minimum of 2-3 years experience as a Sous Chef or in a similar role in a high-volume kitchen.
• Solid understanding of various cooking techniques, ingredients, and equipment.
• Strong supervisory and leadership skills with an emphasis on team building and staff development.
• Ability to handle the pressure of a busy kitchen and resolve conflicts or issues quickly.
• Knowledge of food safety regulations and best practices. HACCP certification is a plus.
• Excellent communication skills and proficiency in English, both spoken and written.
• Degree or certification in Culinary Arts, Hospitality Management, or a related field is preferred.
• Passion for culinary creativity and innovative cuisine tailored to guests' tastes.

TBA

Job ini terbuka untuk calon pekerja yang berminat melamar ke luar negeri, khususnya ke Croatia. Nanti calon pekerja akan ditempatkan di hotel kitchen dengan posisi Chef De Partie. Diharuskan berpengalaman untuk melamar job ini.

Pria/Wanita 

Pengalaman minimal 2 tahun sebagai CDP

Pengetahuan dasar teknik memasak 

Bersedia bekerja shifting

Penempatan di Cabang MC Mejasem (Medja Cerita)

Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback
Ensure all kitchen colleagues are aware of standards & expectations
Maintain and enhance the food products through creative menu development and presentation
Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
Control outlet food cost, through menu engineering, production efficiencies, and food waste
Coach and mentor sous chefs and culinary colleagues
Conduct corrective disciplinary action forms and documentation as needed
Completes daily temperature log books and insures FIFO of all received goods.
Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
Place work orders for items needing repair
Other duties as assigned

• Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
• Collaborate with the Executive Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
• Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
• Supervise chef de partie, pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
• Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
• Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
• Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
• Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
• Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.

•  Assist the (Japanese Chef) Head Chef in daily kitchen operations.
•  Supervise and train kitchen staff.
•  Ensure all dishes are prepared to the highest standards.
•  Manage inventory and order supplies as needed.
•  Develop new menu items in collaboration with the Head Chef.
•  Maintain a clean and organized kitchen environment.
•  Ensure compliance with food safety and hygiene regulations.
•  Monitor food quality and presentation.
•  Assist in planning and executing special events and catering.
•  Handle customer feedback and resolve any issues promptly.
•  Work closely with the front-of-house team to ensure smooth service.
•  Manage kitchen schedules and staff rotations.
•  Conduct regular kitchen inspections and audits.
•  Assist in budget management and cost control.
•  Stay updated on industry trends and new culinary techniques.

1. Melakukan presentasi atau demo masak menggunakan peralatan elektronik yang disediakan oleh perusahaan
2. Membuat resep masakan yang sesuai dengan di presentasikan
3. Membuat report

1. Memiliki kemampuan memasak
2. Memiliki pengatahuan indonesian dan western food
3. Mampu mengoperasikan komputer