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 only
Minimum 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 restaurant
Strong expertise in Garde Manger operations with proven leadership experience
Solid understanding of food cost control, menu engineering, and kitchen profitability
Strong leadership and people management skills with ability to train and develop teams
Deep knowledge of food safety standards and HACCP certification is highly desirable
Creative, innovative, and strong business acumen in culinary operations
Able to perform under pressure in a fast-paced environment with strong decision-making skills
Diploma or Bachelor's Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required
