Job Description

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Meet with Executive Chef/Executive Sous Chef/CDC to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance

• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities

• Interact with customers and review guest feedback periodically

• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range

• Take physical inventory of specified food items for daily inventory and production charts according to department standards

• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities

• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks

• Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel

• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received

• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up

• Participate and contribute to the resort sustainability program through education, interaction, and suggestion

Requirements

• Only for Indonesian Citizen
• Minimum of 2 years of solid experience at the culinary management level in a high volume business standalone/free-standing Mexican restaurant that is reputable and most talked-about
• Excellent organizational and time-management abilities
• High attention to detail and a commitment to culinary excellence
• Proven track of delivering passion and innovation in creating high-level quality and modern cuisine which is sustainable and is recognized in the market
• Strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely
• Knowledge of food safety principles and best practices, HACCP certification is desirable
• Understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list
• Eloquent in English communication in both written and spoken
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required. Bachelor’s Degree is desirable

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