Demi Chef Pastry

Job description

Key tasks

1. Assists Chef De Partie or Sous Chef to supervises, coordinates, trains and participates in seasoning, marinating, cooking, braising, roasting, grilling, broiling pan frying all of meats, poultry, sea food for main courses, appetizer and also preparation of soups, vegetables rice dishes and garnishes.

2. Checks daily menu and function orders to determine kind and quality of food items to prepare: initiates requisition based on menus, function orders and forecasts.
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3. Observes and tests food being cooked: sample all food prepared.

4. Coordinates and participates in the preparation of short orders: obtain food orders from Chef De Partie or Sous Chef and prepares dishes accordingly.

5. Sees to it that all food items are prepared in an attractive and appetizing manner.

6. Coordinates and participates in buffet set up and decoration.

7. Occasionally stand by buffet table during service time, attending food refills and guests inquiries.

8. Receives captain orders from waiter announces orders from waiter / waitress which table food will go to.

9. Sets up mise en place according to the menus and function forecast.

10. Maintained and follows menu specification to uniform all the food item produce.

11. Ensures proper handling, cleanliness and maintenance of equipment, utensils and cold room.

12. Participates in the activities of cost control.

13. Ensures that hotel cost control policies and procedures are followed.

14. Performs duties common to all supervisors and other duties as may be assigned.

15. Train and participate in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complain.

16. Report for duty punctuality and ready in the working area with proper uniform.

17. Minimize wastage and spoilage and full implement for the portion control.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia
English

Essential and optional requirements

·  Excel
·  Power Point
·  Word