· Ensure that all outlets and events are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures.
· Monitor service and food production standards in outlet and events. Coordinate with the Chef de cuisine to take corrective action when necessary.
· Establish and implement performance standards for the Commissary and the Venues and work closely with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
· Establish, implement and monitor performance for the Stewarding Operation in Kitchens and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows
· Frequently verify that only fresh products are used in Food and Beverage preparation.
· Frequently test Food and Beverage in outlet and be demanding and critical when it comes to Food and Beverage quality.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.
§ To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
· Ensure that all outlets and events are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures.
· Monitor service and food production standards in outlet and events. Coordinate with the Chef de cuisine to take corrective action when necessary.
· Establish and implement performance standards for the Commissary and the Venues and work closely with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
· Establish, implement and monitor performance for the Stewarding Operation in Kitchens and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows
· Frequently verify that only fresh products are used in Food and Beverage preparation.
· Frequently test Food and Beverage in outlet and be demanding and critical when it comes to Food and Beverage quality.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.
§ To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.
Indonesian Nationality or expatriate with a degree in Hospitality or Business ManagementExperience in Events or Banquet KitchenHas minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel ChainPrevious experience in Luxury Hotel or international experience are advantagesStrong in leadership and business acumenExcellent English communication skills, strong guest service mindset and people management development skillsIndonesian Nationality or expatriate with a degree in Hospitality or Business ManagementExperience in Events or Banquet KitchenHas minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel ChainPrevious experience in Luxury Hotel or international experience are advantagesStrong in leadership and business acumenExcellent English communication skills, strong guest service mindset and people management development skills