HARRIS Hotel Pontianak - Executive Chef

Organize and lead all process involved in producing meals: from food supplies through to service, ensures the experience meets the requirements of the guest, with responsibilities as follows:
  • Ensure the dishes served are of the best quality, that they comply with the standards and delight the guest
  • Set the standards for food production (recipe and cost calculation) in line with the F&B objectives of the hotel and the brand.
  • Ensure food production standards are consistently followed by the team (process, cost)
  • Implement procedures to minimize wastage and over-production
  • Manage the preparation and presentation of food products to ensure quality and consistency at all times
  • Mastering the HACCP standards and ensure they are properly implemented by the team.
  • Control the food in the staff canteen: quality and variety, hygiene of preparation
  • Identify training needs and to ensure departmental training plans are developed and implemented in accordance with company standards
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