Job Description

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.

Requirements

• Has a minimum of 2 years of solid experience at the culinary management level in a high volume business standalone/free-standing Italian restaurant that is reputable and most talked-about
• Has a proven track of delivering passion and innovation in creating high-level quality and modern cuisine which is sustainable and is recognized in the market.
• Has a strong business acumen with a strong sense of competition in the business, wants to win attitude, and is ahead with the trend.
• Has strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
• Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable.

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