Head Chef – Premier Lifestyle and Entertainment Company (Canggu)

Are you a talented chef searching for a new opportunity? One of Indonesia’s leading Premier Lifestyle and Entertainment Groups is looking for an experienced Head Chef to join their team immediately. 

The ideal candidate is responsible for the overall success of the daily kitchen operations and overseeing all food preparation areas. Whilst exhibiting exemplary culinary talents throughout their individual task performance, the candidate must also lead the team and manage all food related functions while maximizing the financial performance in all areas of their responsibility. 

Requirements :

• Open for expat candidates.
• Minimum three years experience in a similar position preferably from a lifestyle restaurant.
• Bachelor’s Degree & Culinary education preferred.
• Knowledge of Ms Office.
• Fluent written & spoken English.
• Must be a highly committed individual, outgoing, energetic and positive attitude.
• Strong in food cost and stock control.
• Extensive knowledge of food handling and sanitation standards.
• Strong leadership, people development and communication skills.
• Organized with effective decision making skills.
• Open minded and outstanding problem solving.
• Dynamic and strong enthusiasm.
• Able to work across cultures.

Responsibilities :

     TEAM LEADERSHIP & MANAGEMENT 

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

     SETTING AND MAINTAINING GOALS 

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand safety standards.

     ENSURING CULINARY STANDARDS 

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

     EXCEPTIONAL CUSTOMER SERVICE 

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels. 
• Empowers employees to provide excellent customer service. 
• Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on- going training to understand guest expectations.

     HUMAN RESOURCES 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with Sous Chef on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.

Benefits: 

• Attractive expat package and kitas.