We are looking for a highly motivated Assistant Head Chef for Liu Li Palace Restaurant to work with our Culinary team at the finest 5-star luxury resort in Bali.
Responsibilities
Summary of responsibilities:
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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.
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Interact with customers and review guest feedback periodically.
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Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
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Take physical inventory of specified food items for daily inventory and production charts according to department standards.
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Meet with Liu Li Palace Director of Operations to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
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Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
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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.
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Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
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Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
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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.
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Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
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Participate and contribute to the resort sustainability program through education, interaction, and suggestion.
Requirements
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Has a minimum of 5 years of solid experience in the culinary leadership level in a high volume business of free-standing Chinese restaurant with a good reputation and most talked-about.
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Has a proven track of delivering innovative and creative Chinese or Sechuan cuisine.
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Has a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
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Has strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
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Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
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Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up-to-date market list.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable.