ASTON Cirebon-Chef De Partie Banquet

Ready to take on a challenging and rewarding role in food and beverage product team? Join our team and make a difference in the hospitality industry!

Job Description:

1. To assist in developing menus those are appropriate for the outlet operation, the market and the desired business goals.
2. To assist in preparing and updating the Outlet Kitchens Departmental Operations Manuals.
3. In the absence of the Chef de Cuisine, to conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
4. In the absence of the Chef de Cuisine, to attend weekly Food and Beverage and Department Head Meetings, as scheduled.
5. To help maintain and utilise other employee communications channels, e.g. notice boards, log books, handover reports, etc.To help develop, write, test, update and follow standard recipes.
6. To provide excellent service to internal customers as appropriate.
7. To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
8. To maximize employee productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as guest expectations.
9. To ensure that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.
10. To strategically analyse business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
11. To assist in the preparation, utilisation and update of an Annual Marketing Plan, broken down as necessary by department.
12. To work in and oversee the assigned station / section and the relevant employees to ensure that food products are prepared according to the standard required.
13. To follow standard recipes and minimise waste to help ensure that the outlets food cost is in line with budget.
14. To work in a supportive and flexible manner with other departments, in the spirit of We work through Teams.
15. Learns service skills through on - the - job training
16. Shares his skills and knowledge with all the employees

Requirements:

• Ready to be placed in Cirebon
• Exceptional customer service and interpersonal skills, with an emphasis on exceeding guest expectations.
• 1-2 years experience as Chef de Partie in a reputable hotel/fine dining restaurant.
• Strong culinary skills, food knowledge, and sanitation standards.
• Leadership and team development within rigorous standards.