CDP Western Cuisine
CDP Western Cuisine
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Job Description
Oversee daily operations of the Western cuisine section ensuring dishes are prepared and presented according to standard recipes and hotel quality expectations.
Prepare mise en place and cook a variety of Western dishes (e.g. grills pastas roasts sauces) with precision and consistency.
Supervise and train Commis and Demi Chef team members within the section.
Ensure compliance with HACCP and hotel food hygiene standards at all times.
Collaborate with Junior Sous Chef in managing food cost portion control and waste reduction.
Maintain cleanliness and organization in the workstation and storage areas.
Communicate effectively with other sections to ensure smooth service and plating.
Participate in food tastings and contribute ideas for menu development when required.
Check food stock levels and submit requisitions as needed to avoid shortages.
Step in for Junior Sous Chef during their absence as delegated.
Qualifications :
Minimum 35 years of professional kitchen experience with at least 12 years specializing in Western cuisine.
Proven experience in 4-star or 5-star hotel kitchens or upscale restaurants.
Diploma in Culinary Arts or equivalent professional training.
Strong knowledge of Western cooking techniques including grilling roasting pan-searing and classic sauce preparation.
Able to lead a section independently and manage junior staff under pressure.
Good understanding of kitchen safety hygiene and basic inventory control.
Excellent time management and organizational skills.
Willing to work shifts weekends and public holidays.
Able to communicate in basic English and Bahasa Indonesia.
Passionate disciplined and committed to high standards of quality.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
