The incumbent in this position is responsible for a Japanese Restaurant kitchen and ensures that it runs according to performance standards established by the Executive Chef / Head Chef according to the Kempinski procedures and standards. To prepare dishes and specialty dishes as per the menu for all outlets, while maintaining standards of food preparation, quality, hygiene, sanitation and decoration in accordance with HACCP. To assist Executive Chef / Head Chef or his/her designee in organizing and managing daily kitchen operation.
- To organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
- To ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
- To assist Head Chef in ensuring that all culinary standards in that section comply with Company and Hotel Policies and Procedures and Minimum Standards.
- To monitor food and operating costs and control these by reducing waste.
- To train the culinary employees in that section of the kitchen in the skills necessary for them to perform their function.
- To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- To have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
- To co-ordinate and communicate with related outlets in order to provide effective production of high quality products according to business trends.
- Ensures and improves operation standards are being observed while food saving and preserving with tangible effects.
- Maintaining consistency in providing wide range of dishes and decorations.
- To strictly follow the standard in control of product quality, food preparation technology, raw food product laying norms. Bear personal responsibility for quality of prefabricates and food produced by the kitchen, for correspondence with adopted standards, technological and calculations cards.
- To carry out on daily basis for food spoilage and wastage and their correspondence on demand. Alerting Head Chef to on the same to control and regulating the purchase accordingly.
- To coordinate with Head Chef to ensure that the market list is being ordered and receive in time. Also, ensures that the quantity and quality of the received food items are correct and properly stored as per sanitation and hygiene standards.
- Indonesian citizen with a minimum 3 - 5 years experience in Japanese cuisine, preferably in Hotel or fine-dining restaurant
- Excellent knife skills and deep understanding of Japanese ingredients, flavor profiles, and cooking methods
- Ability to supervise kitchen operations and ensure consistent quality and presentation
- Strong knowledge of food hygiene, HACCP, and kitchen safety standards
- Strong communication skills and a cooperative attitude