Join our team and be part of the continued success of Bali’s largest integrated resort.
We offer an exciting career opportunity for an individual with the following details:
Summary of Responsibilities:
Meet with Executive Chef/Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
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.
Interact with customers and review guest feedback periodically.
Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
Take physical inventory of specified food items for daily inventory and production charts according to department standards.
Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.
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.
Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
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.
Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
Participate and contribute to the resort sustainability program through education, interaction, and suggestion.
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