- Oversee the entire Garde Manger kitchen operations, ensuring all dishes are prepared according to resort standards, recipes, and presentation guidelines.
- Lead, train, and supervise all kitchen staff within the cold kitchen section, assigning tasks and managing daily production planning.
- Ensure consistent quality, creativity, and innovation in all cold kitchen offerings.
- Monitor food cost, minimize waste, and ensure budget targets are achieved or exceeded.
- Review daily production, inventory, and forecast requirements to ensure smooth operations.
- Maintain strong communication with other kitchen sections and service teams to ensure operational efficiency.
- Ensure compliance with food safety, hygiene, and HACCP standards at all times.
- Evaluate staff performance and provide coaching, training, and corrective actions when necessary.
- Collaborate with Purchasing and Storeroom teams to ensure quality and availability of ingredients.
- Drive menu development, seasonal updates, and sustainability initiatives within the Garde Manger section.
- Analyze operational performance and contribute to overall kitchen profitability and guest satisfaction.
Requirements
- Indonesian Citizen only
- Minimum of 3–5 years experience in culinary management level as Chef de Partie, Junior Sous Chef, or equivalent in a high-volume luxury hotel or reputable restaurant
- Strong expertise in Garde Manger operations with proven leadership experience
- Solid understanding of food cost control, menu engineering, and kitchen profitability
- Strong leadership and people management skills with ability to train and develop teams
- Deep knowledge of food safety standards and HACCP certification is highly desirable
- Creative, innovative, and strong business acumen in culinary operations
- Able to perform under pressure in a fast-paced environment with strong decision-making skills
- Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required