National under local employment status (or Foreigner already entitled to be recruited for this role) 12
Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : Yes Duration of fixed-
term contract (in months) : 12 Status Full Time Anticipated Start Date 26-08-2019
Sitohang Imel 02129668668
Level of Education Bachelor / Licence Areas of study Hospitality Management Professional experiences 1 to 2 years Languages essential Bahasa Indonesia
Essential and optional requirements
Overview of duties
Guarantees a high standard of culinary services offered to guests
In conjunction with the F&B Manager, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy
Is able to innovate and diversify services offered to guests
Manages and motivates the kitchen staff in order to offer a high standard of service to guests
Is responsible for food hygiene, safety and quality in the hotel
Is responsible for meeting the department's quantitative and qualitative targets"
Adapts to any specific requests made by guests
Is regularly available in the dining room
Heeds any remarks made by guests
Makes suggestions for tailor-made services on offer at the hotel"
Professional techniques / Production
Is jointly responsible for ensuring respect of job descriptions
Organises and supervises food preparations in line with the occupancy and consumption forecasts
Prepares dishes and / or supervises preparation
Supervises the different sections of the kitchen : production of hot and cold dishes, patisserie, dishwashing etc
In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
Prepares the cooking instructions and ensures they are duly applied
Oversees the whole workshift : ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
Coordinates with restaurant serving staff in order to ensure that service runs smoothly
Ensures that all information is duly passed on to other departments as appropriate
Plays an active role in meetings for Heads of Department"
Develops team spirit and motivation by creating a good working atmosphere
Takes part in or validates recruitments
Organises the welcome and integration of new employees
Prepares and / or checks the work schedules in line with activity forecasts
Carries out annual performance appraisals and sets targets for employees
Prepares the training plan for the department and insures the implementation
Helps employees improve their skills and provides support for career development
Applies labour legislation"
Commercial / Sales
Keeps track of trends in the restaurant market
Adapts the offer to suit changing customer expectations
Regularly assesses the quality of services based on guests' remarks and quality audits
Keeps informed of developments in competitor hotels
Maintains excellent relations with suppliers
In conjunction with the F&B Manager, positions the pricing policy to suit the market"
Management and administration
Prepares the department's annual budget in line with hotel strategy
Orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP
Manages stocks and supplies
Organises the department to suit need and optimises headcount to improve ""prime cost""
Respects the productivity ratios as budgeted
Carries out inventories, inputs data and explains consumption differences
With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service
Is actively involved in end-of-month procedures and justifies any differences"
Hygiene / Personal safety / Environment
Ensures that the equipment and appliances under his / her responsibility are used correctly and kept in good condition by kitchen staff
Ensures the respect and due application of the rules of hygiene in the department (HACCP standards etc)
Sets up an action plan following the hygiene analysis results and tracks implementation
Checks that employees' uniforms are clean and in good condition
Ensures that safety instructions are respected for the use of kitchen equipment
Applies and ensures application of the hotel's security regulations (in case of fire etc)
Respects and ensures respect of the hotel's commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)
Is responsible for the security of people and property within his / her remit"
Mercure and its people
Hotels with individuality, passion for service and committed to quality and guest satisfaction.
Join a team of warm and friendly professionals who will share their love for hospitality.