We are looking for a self-driven talent for Chef de Cuisine - Indonesian Cuisine (specialty in Seafood) to work with our Culinary team at the finest 5-star luxury resort in Bali.

Responsibilities :

• Meet with Executive Chef / Executive Sous Chef 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