Italian Chef

Bachelor degree

Key Responsibilities:

1. Food Quality and Presentation:
   Ensure the highest standards of food quality, preparation, and presentation, focusing on the Italian cuisine offered in our restaurant.

2. Team Coordination:
   Oversee all culinary operations within the outlet, assign specific duties to Sous Chefs and kitchen staff under your supervision, ensuring smooth daily operations.

3. Collaboration with Kitchen Departments:
   Work closely with the Garde-Manager/Butcher and Pastry Chef to ensure the consistency of food quality and presentation.

4. Menu Management and Training:
   Assist the Group Executive Chef in the documentation, training, and implementation of all menu items, ensuring adherence to the standards.

5. Staff Scheduling and Development:
   Create working rosters for kitchen staff at least one month in advance and continuously coach, guide, and motivate the team to maintain cohesion with other kitchen areas and operating departments.

6. Hygiene and Safety Standards:
   Ensure all hygiene and safety protocols are maintained in the kitchen, store-rooms, food preparation areas, and equipment storage areas, with particular attention to cleanliness.

7. Collaboration with Receiving and Store Room:
   Work closely with Receiving and Store Room teams to verify the quality of received goods, ensuring that they meet the required standards.

8. Product and Cost Improvement:
   Stay alert to new products that could improve food quality or reduce costs, and implement strategies accordingly.

9. Kitchen Equipment Maintenance:
   Collaborate with the Chief Steward to monitor the cleaning and maintenance of all kitchen equipment, including exhaust hoods, stoves, ovens, deep freezers, steamers, and storage areas.

10. Market Research:
    Visit various markets in Jakarta at least once a month to ensure the purchase of the freshest products at the best prices and explore locally grown substitutes for imported ingredients.

11. Menu Proposals and Customer Feedback:
    Propose menu changes, seasonal specialties, and respond to customer feedback to ensure that the restaurant offers the best items at reasonable costs.

Requirements:

• Preferably Italian nationality with a strong background in Italian cuisine.
• Proven experience as an Italian Chef, ideally within a high-end restaurant or hotel environment.
• Strong leadership skills and the ability to manage a diverse kitchen team.
• Excellent knowledge of kitchen operations, food quality control, hygiene standards, and menu planning.
• Ability to work under pressure and maintain a high level of organization.
• Strong communication and interpersonal skills to effectively coordinate with other departments.

Compensation & Benefits:

• Competitive salary based on qualifications and experience (market range).
• Visa, travel tickets, food, and accommodation will be provided.