EXECUTIVE CHEF

Roles and Responsibilities

1. Manage and confirm that food and beverage productions and operations are fulfilling requirements set forth in CONTRACT.
2. Manage and ensure availability of food raw materials for 9-week planned and special menus on each kitchen based on POB plan, including interface management with logistics group for delivery timeliness.
3. Manage resource allocations to support kitchen and mess hall operations (e.g. preparation WORK, cooking, serving, etc.) as intended.
4. Ensure  and verify  all  menus are  delivered  as per standard  recipes,  served with sufficient quantities and portioning, acceptable nutrition levels and palatability.
5. Manage kitchen and mess hall operations ensuring food services and availability are delivered and served as intended, including pack meals.
6. Manage and ensure personal hygiene is addressed, controlled, fulfilled, and complied for PERSONNEL directly and/or indirectly working at kitchens and mess halls, including food handlers, Sous Chef and Bakery, Pastry Supervisors.
7. Implement food safety procedures and HACCP requirements (e.g. hazard analysis, critical limits establishment for each critical control point, surveillance, oversights, document traceability, etc.).
8. Manage and ensure sufficient food (emergency) shall be available for 3-day coverage.
9. Lead  biweekly chef  table  meeting to  determine  forward plan  in  regards to menu adjustments based on current food favoritism trending , waste, left overs,  customer satisfaction feedback, improvements, etc.
10. Develop, maintain, revise, and update standard recipes used for kitchen operations.
11. Conduct food testing for new menus.
12. Conduct specialty dish trials and create new recipes used for dining and packed meals (COMPANY’s VIP guests).
13. Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
14. Schedule  establishment of  facilities  and/or  catering  services  for events  such as banquets and/or receptions which shall be subject to COMPANY’s representatives.
15. Manage and ensure implementation of trainings, self-verications, safety obervation mechanisms.

Minimum Qualifications and Competencies

1. Diploma degree (D3) in food production.
2. Hold valid HACCP training certificate issued by HACCP’s authorized/approved training providers.
3. 5 (five) years of experience as Chef and 3 (three) years of experience as Executive Chef at 4-Star hotel / convention centre, catering company for the last 10 (ten) years.
4. Experienced in managing minimum 2000 POB meals served, including, complaint management, improvements, kitchen and mess hall management.
5. Experienced in managing HACCP implementation (food supplies, processing, and presentation).
6. Mastery in standard recipes production – William Wongso, Sisca, Vindex Tenker, Dewi Motik  (Indonesian menus); Vikos Khanna,  David Chang,  Eddy Huang  (Asia menus); Wolfgang Puck, Martha  Steward, Christie J. Paulea (Western menus).
7. Computer literacy – MS Office applications.
8. Fluent in English (both speaking and writing).