Chef De Partie – Outlet Bogor

Job Description

Tasks and Responsibilities :

• Controlling food quality and standard
• Making ingredient purchase order
• Reporting directly to Operational Manager
• Making wastage weekly wastage report
• Controlling daily inventory report
• Controlling kitchen order flow

Requirements :

• Comfortable working with pork and alcohol
• Age range maximum 38 years old
• Candidate must possess minimum D3 in Hospitality/Tata Boga/Kitchen Management
• Understand well about maintaining COGS, Food Standard also Kitchen Hygiene & Sanitation
• Work well in teams as well as individually
• Strong leadership, problem solver and detail oriented
• Passionate about hospitality, humble & demonstrates willingness to grow / learn.