Chef de Cuisine - Paulaner

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

DescriptionUnder the direction of the Executive Sous Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

Key Responsibilities\nAssist with organizing special events and special food promotions.\nAssist the Executive Sous Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.\nAssume the duties and responsibilities of the Executive Sous Chef in their absence. \nAssist the Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.\nParticipate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.\nMaintain a hygienic kitchen and personal hygiene.\nAssist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.\nEnsure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nCoach, counsel and discipline staff, providing constructive feedback to enhance performance.\nDemonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements.\nImplement and practice HACCP. \nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n