Rumah Makan

Hiro Group didirikan pada tahun 2016 dan menjadi perusahaan yang berkembang pesat melalui pengembangan konsep inovatif untuk berkreasi di bidang makanan dan minuman/Restoran.

Hiro Group Indonesia

Kabupaten Badung

Menu Development: Create and design menus that reflect the restaurant’s concept and seasonality.

Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production. 

Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling, while fostering a positive work environment. 

Quality Control: Ensure all dishes meet the restaurant's standards for presentation, taste, and quality. 

Cost Management: Monitor food costs and waste, managing inventory and budgeting effectively. 

Health and Safety Compliance: Ensure all kitchen operations adhere to health and safety regulations and sanitation standards. 

Collaboration: Work closely with the front-of-house staff to ensure seamless service and customer satisfaction. 

Innovation: Stay updated on culinary trends and incorporate new techniques and ingredients into the menu. 

<ul><li>Menu Development: Create and design menus that reflect the restaurant’s concept and seasonality.</li><li>Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production. </li><li>Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling, while fostering a positive work environment. </li><li>Quality Control: Ensure all dishes meet the restaurant's standards for presentation, taste, and quality. </li><li>Cost Management: Monitor food costs and waste, managing inventory and budgeting effectively. </li><li>Health and Safety Compliance: Ensure all kitchen operations adhere to health and safety regulations and sanitation standards. </li><li>Collaboration: Work closely with the front-of-house staff to ensure seamless service and customer satisfaction. </li><li>Innovation: Stay updated on culinary trends and incorporate new techniques and ingredients into the menu. </li></ul>

        Persyaratan:
        Pendidikan: Minimal SMA/SMK/Sederajat
        Usia: Maksimal 40 Tahun
        Jenis Kelamin: Laki-laki
        Pengalaman: Minimal 2 Tahun
        Pekerjaan ini membutuhkan kemampuan:
        

        Deskripsi Pekerjaan:
        Menu Development: Create and design menus that reflect the restaurant’s concept and seasonality.

Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production. 

Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling, while fostering a positive work environment. 

Quality Control: Ensure all dishes meet the restaurant's standards for presentation, taste, and quality. 

Cost Management: Monitor food costs and waste, managing inventory and budgeting effectively. 

Health and Safety Compliance: Ensure all kitchen operations adhere to health and safety regulations and sanitation standards. 

Collaboration: Work closely with the front-of-house staff to ensure seamless service and customer satisfaction. 

Innovation: Stay updated on culinary trends and incorporate new techniques and ingredients into the menu. 

        Hari Kerja: Diinfokan lebih lanjut - Diinfokan lebih lanjut
        Jam Kerja: 08:00 - 17:00

MOD Kitchen (HEAD CHEF, SOUS CHEF, CDP)

Lowongan Serupa

Daily Worker Cook

Head Chef

Kitchen Staff

Kitchen Crew

Commis Cold Kitchen Daily Worker (Female)