Chef de Cuisine - 1945 Restaurant

Hotel Overview:  

Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta will feature 380 spacious guestrooms and 108 Fairmont branded suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a1,200 square meter ballroom.

What is in it for you :

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

Summary of Responsibilities:

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

• Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
• Check and control our part stock
• Maintain and enhance the food products through creative menu development and presentation
• Control ordering always below our cost budget
• Make sure our product are consistent at all the time
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and colleagues as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met

Qualifications:

• 2-3 years of experience in a similar position will benefit
• Working knowledge of various computer software programs (MS Office, management software )
• Diploma Certification in a Culinary discipline an asset
• Management Skill
• Good understanding of food cost, how to calculate and manage
• Good understanding of menu engineering, how to read, action and apply to menu writing

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.