Deskripsi pekerjaan
PT. Ratu Oceania Raya membuka kesempatan bagi posisi Demi Chef de Partie untuk bergabung di Departemen Galley secara Fixed Term Contract dengan penempatan di Indonesia. Peran ini bertugas untuk mengarahkan, mengawasi, serta membantu secara langsung (hands-on approach) kegiatan anggota tim dalam persiapan makanan berkualitas tinggi untuk disajikan kepada penumpang dan kru sesuai penugasan. Tanggung jawab utama mencakup kepatuhan terhadap kebijakan perusahaan mengenai pemisahan limbah, kepatuhan lingkungan, pelaksanaan prosedur penanganan makanan dan pembersihan dapur sesuai standar USPH, serta memastikan seluruh produksi di stasiun masing-masing mengikuti resep dan spesifikasi perusahaan.
Tanggung jawab: Comply with company policy regarding waste separation and environmental compliance; Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards; Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef; Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets; Always ensures that assigned section recipe files are maintained; Regularly seeks guidance from Chef de Partie in executing production according to Company recipes; Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur; Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes; Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie; Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way; Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie; Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department; Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie; When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste.
Tanggung jawab
- Comply with company policy regarding waste separation and environmental compliance
- Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards
- Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef
- Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets
- Always ensures that assigned section recipe files are maintained
- Regularly seeks guidance from Chef de Partie in executing production according to Company recipes
- Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur
- Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes
- Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie
- Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way
- Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie
- Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department
- Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie
- When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste
Informasi lowongan
- Tipe pekerjaan
- Full-time
- Gaji
- Negosiasi