Offers “Accor”

Expires soon Accor

Sous Chef

  • Yogyakarta, Indonesia
  • November 4, 2018
  • Hotels - Restaurants

Job description

Key tasks

• Maintain on-going training and development of employees, conduct employee performance reviews and follow up in a timely manner
• Manage employee performance, through training, coaching, or corrective action as required
• Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets
• Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe, hazard ID, etc.)
• Support and promote environmental practices and programs
• Liaise with food stores to ensure the proper rotation of foods and red flag any items that need to be inserted into production to avoid any losses
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction
• Will be responsible for kitchen operation in absence of Executive Chef
• Maintain departmental standards in accordance with Fairmont Hotels and Resorts core standards
• Ensure effective co-operation between outlets and the kitchen
• Lead and inspire colleagues to reach their full potential
• Create memorable dining experiences for all guests
• Assist with goal development and follow up, departmental initiatives, budget reviews, etc
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
• Adhere to all environmental policies and programs as required
• Other reasonable duties as assigned

Grand Mercure and its people

At Grand Mercure we care about your career. We understand that for you, the art of hospitality is not just a job but a profession so the training you will receive will be world-class.

Ideal candidate profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia
English

Essential and optional requirements

·  Excel
·  Word
·  HACCP