Hotel Mandarin Oriental, Jakarta, the city’s most luxurious and contemporary hotel. Located in the heart of the city, the hotel will be an oasis of 21st century luxury with 272 spacious guest rooms, a variety of exciting new restaurant and bar concepts which will be the meeting place of choice for hotel guests and the local community, and completely redesigned meeting and banqueting facilities to provide the best venues for society events.
With a new contemporary design, Mandarin Oriental hospitality and an unbeatable location, Mandarin Oriental, Jakarta will remain a much loved icon and the choice of address for guests and local residents.
Chinese Chef (ref. 9740)
Position Summary :
* The Chinese Head Chef will take full responsible for the management and leadership of the opening of the Chinese Kitchen, BBQ, Dim Sum and Chinese Banquet Operation with the Executive Chef.
* Ensures that the Chinese Restaurant Operations and Banquets are managed efficiently and according to the established concept statements.
* Adheres at all times to the Company Policies & Procedures and FHLSS/HACCP standards.
* Organize food production in a cost effective and hygienic manner.
* Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* Assist in formulating, coordinating and supervising all menu planning and implementation.
* Ensure food standards and presentations are maintained and continuously improved.
* Together with Executive Chef be responsible for recruitment, training and discipline of all kitchen colleagues.
* Constantly strive to improve operating procedures.
* Identify opportunities for improving the efficiency of the operations that will benefit our guests.
* Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
* Propose, and initiate when approved, new services and products for our guests.
* Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Assists in developing Standard & Procedures.
* Being an effective listener, before acting is essential. (Seek to understand)
* Controls the Effort of superior Cleanness thru out all Culinary Departments.
* Control all efforts that our entire superior Save and Sound codes are in place at all times.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of multi-skilling and multi-tasking.
* To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
* To ensure that the Department Operational Budget is strictly adhered to.
* To ensure that the Chinese kitchen, Chinese banquet, colleague restaurant kitchen and all other Asian sections are managed efficiently according to the established concept statements and adhere to Company policies standard at all times.
* To assign responsibilities to colleagues and to check their performance periodically.
* To establish, implement and control performance standards for the Stewarding Operation in Kitchen so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
* To ensure implementation of recipes cards and sample dishes.
* To be available hands-on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
* To be demanding and critical when it comes to service standards, food quality, portion timely.
* To ensure that the Outlet team projects a warm, professional and welcome image.
* To frequently verify that only fresh products are used in preparation.
* To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
* To ensure that all Kitchen forms and reports are forwarded in time to the Executive Chef's Office.
* To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
* To attend F&B meetings as required
* To ensure that all meetings are well planned, efficient and result oriented.
* To ensure that deadlines on all projects are met.
* To maintain a good rapport and working relationship with colleagues in the outlet and all other departments.
* To attend and contribute to all colleagues departmental meetings and Hotel trainings scheduled and other related activities.
* To fully support the kitchen Departmental Trainer function in the Department assigned.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To project at all times a positive and motivated attitude and exercise self control.
* To provide a courteous and professional service at all times.
* To assume the responsibilities of "The Chef on Duty" in accordance with the Kitchen'
Chef De Cuisine (ref. 9739)
Duties and Responsibilities
* Is responsible for the implementation, development and smooth opening of the Kitchen of the hotel's All Day Dining Restaurant.
* Ensures that the Kitchen of the All Day Dining Restaurant is managed efficiently and according to the established concept statements.
* Adheres at all times to the Mandarin Oriental Hotel Group international Policies & Procedures, Fire Life Health Safety & Security and HACCP Standards.
* Organizes food production in a cost effective and hygienic manner.
* Prepares menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* Assists in formulating, coordinating and supervising menu planning and implementation.
* Ensures food standards and presentations are maintained and continuously improved.
* Assists the Executive Chef with recruitment and continuous training of all kitchen colleagues.
* Strives constantly to improve operating procedures.
* Identifies opportunities for improving the efficiency of the operations that will benefit our guests.
* Identifies opportunities for reducing costs without affecting the level of service or product received by our guests.
* Proposes, and initiates when approved, new services and products for our guests.
* Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Ensures food standards and presentations are maintained and continuously improved.
* Assists in developing Standard & Procedures.
* Being an effective listener, before acting is essential. (Seek to understand)
* Controls the Effort of superior Cleanness thru out all Culinary Departments.
* Control all efforts that our entire superior Save and Sound codes are in place at all times.
* To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of Multi Skilling and Multi Tasking.
* To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
* To ensure that the Department Operational Budget is strictly adhered to.
* To assign responsibilities to subordinates and to check their performance periodically.
* To be available hand on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
* To be demanding and critical when it comes to service standards,food quality, portion timely
* To ensure that the Outlet team projects a warm, professional and welcome image.
* To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
* To ensure that all meetings are well planned, efficient and result oriented.
* To ensure that deadlines on all projects are met.
* To maintain a good rapport and working relationship with staff in the outlet and all other departments.
* To fully support the kitchen Departmental Trainers function in the Department assigned.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To project at all times a positive and motivated attitude and exercise self control.
* To provide a courteous and professional service at all times.
* To assume the responsibilities of "The Chef on Duty" in accordance with the Kitchen's Duty Roster as required
Pastry Chef (ref. 9738)
Scope and range:
- Overall supervision of all pastry operations.
- Ensure the highest standard of hygiene and safety, wastage and cost control.
Requirement:
- A minimum of 5 years' working experience in internationally recognized properties as Pastry Chef.
- Good menu planning and cost control, service centric.
- Artistic skills.
- Production consistency and high quality.
- This position is based in Jakarta, Indonesia
Contact Info :
Mailing Address: Jalan MH Thamrin PO BOX 3392 Jakarta, Indonesia 10310
Apply online : Lowongan Mandarin Oriental -> Location : Indonesia - Jakarta
Lowongan Kerja Hotel Mandarin Oriental
3:00 PM
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