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Dim Sum Chef

  • JR-00229
  • Food & Beverage
  • Full time
  • Temporary
  • Mandarin Oriental, Jakarta

Main Responsibilities:

  • Responsible for the implementation, development and smooth opening of the Dim Sum Kitchen Operation.
  • Ensures that the Dim Sum Kitchen is managed efficiently and according to the established concept statements.
  • To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
  • Organize food production in a cost effective and hygienic manner.
  • Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
  • Assist in formulating, coordinating and supervising all menu planning and implementation.
  • Ensure food standards and presentations are maintained and continuously improved.
  • Together with Executive Chinese Chef be responsible for training and discipline of all kitchen colleagues.
  • Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
  • Constantly strive to improve operating procedures.
  • Identify opportunities for improving the efficiency of the operations that will benefit our guests.
  • Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
  • Propose, and initiate when approved, new services and products for our guests.
  • Assists in developing Standard & Procedures.
  • Being an effective listener, before acting is essential. (Seek to understand)
  • Controls the Effort of superior Cleanness thru out all Culinary Departments.
  • Control all efforts that our entire superior Save and Sound codes are in place at all times.
  • Perform any other reasonable duties as required by the  Executive Chef or Executive Chinese Chef from time to time.

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