Job Details
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Job Code:
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Job Title:
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Assistant Chef / Culinary instructor
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Grade:
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Junior Management
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Business Unit:
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Sumba Hospitality School
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Location:
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Sumba Barat Daya
Indonesia
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Department:
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Administration
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Function:
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Culinary instruction
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Reports to:
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Executive Director
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Directly Reports to:
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Executive Chef / Trainer
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Financial Accountability
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Yes
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Conditions of Work:
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Student Kitchen for practical teaching and classroom for theory
Work pattern as per Indonesian law of 48hours per week, as business requires
Monthly salary: 3.000.000 IDR (negotiable depending on experience)
Benefits: on campus housing and 3 daily meals
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Role Overview
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Purpose:
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Assists culinary teacher/chef in teaching all aspects of curriculum in theory and practical exercises, to assists and help the running of daily operation in absence of Executive chef, maintains high standards of quality while maintaining the highest professional food quality and sanitation standards.
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Communication:
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Internal
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- Daily Morning meetings
- Executive chef and key members of management
- Any other colleagues as required
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External
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- Suppliers
- Local Farmers
- Local community leaders
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Main Duties:
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- Perform all duties as assigned on a daily basis by the Management in the Morning.
- Develop lesson plans to teach culinary theory and practice:
Ensure the quality of teaching and teaching methodology with thorough implementation of syllabus by providing scheduled instruction to all culinary students in order to develop and train them to a professional level.
- Assists to create and execute menus for the Food and Beverage outlets (including the Student Canteen) at least one week in advance.
- Supervises the Student/Staff Canteen.
- Ensure that food preparation is economically and technically correct and within budget and organize purchasing of food and other supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establish controls to minimize food and supply waste and theft.
- Coordinate development standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
- Exercise portion control for all items served.
- Helps department to meet financial goals.
- Instructs Cooks and Students to cook all menu items through skilful preparation and execution.
- Evaluate food products to assure that quality standards are consistently attained.
- Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment according to HACCAP standards.
- Visits the school restaurant often in order to get feedback from the guests and students and ensure quality.
- This job description in no way states or implies that these are the only duties to be performed by the Executive Chef and Culinary Instructor occupying this position. He/she will be required to perform any other reasonable job-related duties assigned by his/her Manager.
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Tasks (optional):
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OPERATIONAL
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
- Produces high quality food for all Guests and Staff, while maintaining costs.
- Organise the requisition of products and other necessary food supplies.
- Assists in the search of high quality food products from local farmers in accordance to the green policy of the school.
- Ensures that high standards of sanitation, cleanliness and safety are maintained.
ADMINISTRATIONAL
- Maintaining daily Delivery Log.
- Keeps an equipment maintenance log
- Prepares menus
- Provides a recipe manual with pictures for consistency
- Maintains all records related to HACCAP standards
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Role Specifications
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Essential and ‘desirable’ requirements
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Qualifications
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- Essential: Fluent Bahasa Indonesia
- Desirable: Reasonable English skills in speaking, understanding and writing
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Experience
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- Essential: 2 Years previous experience in same position
- Desirable: Hotel, vocational or culinary school
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Skills
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- Essential: Extensive knowledge of various style of cuisines across Indonesia and some knowledge of Western Cuisines, Bakery and Pastry
- Essential: Knowledge of Food Safety (HACCAP) principles
- Desirable: Experience with food costing and managing a budget
- Desirable: First Aid Training
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Competencies
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- Essential Communication Ability: Be friendly, courteous and helpful.
- Essential Physical Ability: Ability to spend long hours moving around, walking, sitting and standing while performing other duties.
- Essential Physical Ability: Ability to lift deliveries or kitchen equipment up to 20 kg.
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