NAMA NIM PRODI

: Yuniar Hendarsyah : 2011140069 : D IV Perhotelan

JOB DESCRIPTION Job title : Japanese Chef Reporting to Salary : Executive Sous Chef

: <salary per hour/annum or total package including base salary, salary basic service, superannuation, commissions or benefits> : 60 hours/week

Hours

Location : Hotel Bintan Lagoon Resort Purpose of the position Planning and directing food preparation. Always be smart and able to manage all the staff operational kitchen department and must be smart when handling daily menu and always check food control hygiene, sanitasion & food health and further more improve HACCP in kitchen operational. Primary Responsibilities & duties 1. Planning and directing food preparation, as the second in command, the sous chef is most often responsible for managing kitchen staff to ensure food isprepared properly. the sous chef must be a problem solver, ready to come with

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3.

4. 5.

on spot solution for problem that may occur in the kitchen. Managing kitchen staff. the sous chef is often have the task of ensuring that all kitchen workers are performing at the level requiedby a professional kitchen. Training and scheduling. the sous chef is often in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Expedition. the sous chef will serve as the expeditor for the kitchen. Quality Qontrol. The sous chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make dinner happy. Must have or Competencie optional s sought (can be trained) Essential skills Must for cook, have have oral communicatio n skill

Duties of the role e.g. Respond to handling planning and directing food preparation

Time spent 70%

Duties of the role e.g. Miscellaneous kitchen duties and support team work

Time spent 20%

Must have or Competencie optional s sought (can be trained) Good Must organisational have skills and attention to detail Team orientated approach

e.g. Data entry

10%

Excel database Optional skills

Required Knowledge and Experience Education : 1. Min D3 Majoring Hospitality, high school diploma of the culinary. 2. Fresh Graduated from university of culinary. 3. Know about Japan Culinary & Can make

Japanese foods.

Work experience and skills : 1. Minimum work experience 5 (five) years as an entry level culinarian. Experience must be within the past 10 (ten) years. 2. Essential skill for cook, have oral communication with all staff kitchen, problem solving, and job task planning and organizing.

Manager Signature