Position summary:

The position Chef is responsible for the operation of the restaurant and requires plannning the menus and estimating food and labour cost, and ordering food supply over the discussion with Director, and monitoring the kitchen being complied with the hygiene standards and other regulations. The applicant is responsible for the food preparation, too.

Responsibilities and duties of Chef include:

  • Preparing stocks, soups and sauces;
  • Preparing and cooking all types of Japanese cuisine;
  • Ordering food and supplies when needed;
  • Instructing cooks on preparation, cooking and garnishing of food;
  • Keeping sushi station and kitchen up to sanitation and safety standards;
  • Creating an entertaining and special experience for customers;
  • Creating an appealing presentation and garnishes;
  • Designing new types of Japanese dishes;
  • Keeping up with the latest trends;
  • Training and motivating staff;
  • Performing monthly inventories;
  • Planning and pricing items to meet profit margins;
  • Monitoring food and labour costs;

Sklills:

  • At least 3 years of work experience as a Chef and / or equivalent qualification;
  • Experience in commercial kitchens is beneficial;
  • Sufficient knowledge in Indonesian food and beverage culture as well as hospitality business in an asset;
  • Good command of English to carry out above duties;
  • Applicants may be invited to a short term trial in the company’s kitchen to assess skill level if the company considers appropriate;


Please send your CV with a cover letter first. No contact by phone or inperson is allowed until requested. The position you apply for and yourvisa status must be clearly stated in your CV or cover letter. Otherwise, your application will not be considered. Further information may berequested in the CV screening. Selected applicants will be invited foran interview.

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