Teppanyaki Chef or Head Kitchen Requirement

Personal Requirements Teppanyaki Chef :

•  Indonesian Citizen Only
• Minimun 3 years experiences as Teppanyaki Chef ***
• Have a knowledge about Teppanyaki Cuisine and Japanese Cuisine
• Fluent in English
• Good Personality and communication skill (attractive with customer)
• Honestly and Responsible with the job
• Willing to work in shift schedule
• Able to work as a team and under pressure
• Teppanyaki style ; eggs, flaming onion, juggle

Personal Requirements Head Kitchen :

• At least 26 years of age
• Hard Worker
• Product oriented
• Guest oriented / personality format
• Detail oriented
• Team player / people oriented
• Stable / balanced
• Ability to develop
• Leadership skills / enthusiastic
• Clean appearance
• Professional Attitude

Technical Requirements Head Kitchen :

• Good knowledge of Indonesian and English language (written and verbal)
• Other languages are a plus
• Good production knowledge and high quality awareness
• Good knowledge about food purchasing and food cost
• Business management thinking and entrepreneurial action
• at least: 3 years of management experience or experience as Leader Kitchen in Japanese Food/ Teppanyaki Chef
• Can operate Ms Word and Ms.Excel

Responsibility Head Kitchen

• Responsible for MOD duties (Manager on Duty). Carries the responsibility in case of guest complaints/challenges and knows how to behave and will solve these in terms of the company.
• Responsible for maintaining financial requirements/budgets and results of the area of responsibility assigned to him.
• Prepares and monitors forecast, budget and other relevant key figures in his area (personnel costs, goods costs, etc.)
• Responsible for the entire ordering, purchasing and warehousing functions in kitchen area. Responsible for goods acceptance, the proper warehousing / turnover of goods / example first in / first out, MHD (minimum shelf life), etc.
• Running and achieving the financial results of kitchen department
• Responsible for motivating and supporting team leader kitchen and team members kitchen and must actively promote them. Active for the development, active training and advancement of his employees. Also Scheduling member schedule
• Sets the example in terms of guest relations and quality understanding.
• Supports The Director and together with General Manager, Restaurant Manager, they form the management team of the operation