About this role
Oversee the entire Garde Manger kitchen operations, ensuring all dishes are prepared according to resort standards, recipes, and presentation guidelines.Lead, train, and supervise all kitchen staff within the cold kitchen section, assigning tasks and managing daily production planning.Ensure consistent quality, creativity, and innovation in all cold kitchen offerings.Monitor food cost, minimize waste, and ensure budget targets are achieved or exceeded.Review daily production, inventory, and forecast requirements to ensure smooth operations.Maintain strong communication with other kitchen sections and service teams to ensure operational efficiency.Ensure compliance with food safety, hygiene, and HACCP standards at all times.Evaluate staff performance and provide coaching, training, and corrective actions when necessary.Collaborate with Purchasing and Storeroom teams to ensure quality and availability of ingredients.Drive menu development, seasonal updates, and sustainability initiatives within the Garde Manger section.Analyze operational performance and contribute to overall kitchen profitability and guest satisfaction.Requirements
Indonesian Citizen onlyMinimum of 3–5 years experience in culinary management level as Chef de Partie, Junior Sous Chef, or equivalent in a high-volume luxury hotel or reputable restaurantStrong expertise in Garde Manger operations with proven leadership experienceSolid understanding of food cost control, menu engineering, and kitchen profitabilityStrong leadership and people management skills with ability to train and develop teamsDeep knowledge of food safety standards and HACCP certification is highly desirableCreative, innovative, and strong business acumen in culinary operationsAble to perform under pressure in a fast-paced environment with strong decision-making skillsDiploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required