CDP (Hot Kitchen)

- Minimum 2 years of experience as a Chef de Partie or similar culinary role in hospitality industry. - Strong knowledge of culinary techniques, food preparation methods, and menu development. - Thorough knowledge of food safety and hygiene practices, including Hazard Analysis and Critical Control Points (HACCP) principles. - Proven ability to analyze menu items, assess profitability, and contribute to menu planning and costing. - Excellent quality management and control skills to ensure consistent food quality and presentation. - Proven ability to lead and motivate a team, delegate tasks effectively, and maintain a positive and professional work environment. - Strong understanding of restaurant operations, including inventory management, food cost control, and efficient workflow. - Willing to be place in Bandar Lampung.