Dear Sir / Madam, I am a Chef, I've work in Kitchen for Hotel, Restaurant and Cruise Ships for over 18 years, all my experiences was developed me an intellectual view about F&B Product and Kitchen.
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BIJA FOR BISMA-EIGHT HOTEL Ubud - Bali
Executive Sous Chef
• Full responsible to Opening Hotel for F&B Department • Created all SOP (Standard Operational Procedure) as F&B Kitchen Regulation and system • Created for SOE (Standard Operational Equipment) • Make HACCP Standard of the Hotel • Created for requisition order for purchase equipment • Created for requisition order for kitchen tool & ware • Review for Kitchen Map, installation and flow service kitchen • Make adjustment for Kitchen map, installation and flow service kitchen as a proposal request • Make Master list for Opening program for F&B department • Up-date status for F&B progress and report to GM • Created for Soft Opening menu, Grand Opening menu • Active on Briefing and meeting as a daily activity • Created Market list and purchasing order for daily kitchen operational • Created Food Cost • Created for all Kitchen form and internal form • Created training module and program • Created budget for 1 year after for operational • Selected all supplier and interview for having agreement • Created for Food Concept & Service Concept (F&B Concept) • Interview for all Kitchen Staff candidate • Make Job description for all position Kitchen Staff • Make duty rooster for Opening • Make food trial and final food branch for Hotel • Make schedule for Pest control kitchen • Make evaluation form for Staff performance • Make coordination to all F&B staff and give direction for all activity • Make cost budget for pre-Opening, Soft-Opening and Grand Opening • Make defect list before start Soft Opening • Make coordination with Marketing Department for Opening and daily, weekly, monthly and year program • Make inventory list and monitoring together with Sous Chef and Chief Steward on the operational
Description for accounting for finance of company and research for developing something new for adjustment program