- Senin: Pagi, Siang, Sore
- Selasa: Pagi, Siang, Sore
- Rabu: Pagi, Siang, Sore
- Jum’at: Pagi, Siang, Sore
- Sabtu: Pagi, Siang, Sore
- Minggu: Pagi, Siang, Sore
Responsibilities
- Allocation of work
- Checking mis-en-place / Preparation on quality and quantity
- Control wastage
- Maintain discipline and grooming of staff
- To Maintain Hygiene and sanitation
Job Requirements
- Minimum 2 years' experience in the same position
- Knowledge and ability to run a section and kitchen employee
- Positive attitude and ready to work hard
- Ability to work without close supervision
- Ability to produce good quality and quantity food in all section
- Team management skill
Responsibilities
- Responsible for the food production process in the kitchen
- Supervise the implementation of work procedures, work safety and work completeness rules
- Responsible for storing food ingredients according to hygiene & HACCP standards
- Responsible for maintaining the kitchen area and cooking equipment/equipment
- Developing new innovative product concepts and ideas based on market trend research and consumer insights.
- Testing and evaluating products to ensure they meet quality, taste, and performance standards.
- Managing budgets and ensuring that the product are completed on time and within budget range
- Clean and re- set their working area.
- Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.
- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the Hotel
Qualifications
- Minimum education: SMK/Diploma/S1 majoring in Culinary Art/Hospitality
- Have a minimum of 2+ years experience as a CDP (Chinese cuisine) role within a luxury hotel setting
- Specializes in Chinese cuisine
- Strong understanding of Chinese ingredients, spices, and flavor profiles
- Preference is given to those who already have experience in 4or 5* Hotel environment
- Have an understanding of Food Safety (HACCP), Food Preparation and Health & Safety Management
- Have good leadership, communication, problem solving and decision making
- Attention to Detail and Creativity in presentation
- Excellent time management and organizational skills
- Minimal lulusan D3 Culinary / Pariwisata / Perhotelan
Position Summary
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Preferred Qualification
- Education: Technical, Trade, or Vocational School Degree.
- Related Work Experience: At least 3 years of related work experience.
- Supervisory Experience: No supervisory experience.
- License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
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