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About the role
Key Responsibilities
- Organize and manage daily kitchen operation, prepare budgets, verify payrolls, dishing costs and organize food storage.
- Ensure the Pastry in the whole hotel provides the highest food quality consistent with cost control and profitability margins hence maximizing guest satisfaction and profitable efficiency.
- Assist in preparing and implementing menus and specialty dishes for all outlets.
- Establish and maintain effective employee working relationships.
- Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Implement and practice HACCP.
Skills, Knowledge and Expertise
- Indonesian citizen, ideally with Culinary education certificate or equivalent is beneficial
- Experience in a similar role
- Ability to work and communicate in a multinational environment
- Knowledgeable of food safety regulations
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
- Excellent written and verbal communication skills
- Applies a professional, confidential and ethical approach at all times
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