CATERING SUPERVISOR [Batangtoru - Tapanuli Selatan]

Placement in Batangtoru - Tapanuli Selatan
For those who domiciled in Sumatera Utara
Rotational basis (4 weeks On Duty - 2 weeks Off Duty)

Qualification:

• Minimum education background of D3 or equal from hotel management academy
• Minimum 5 years experience as supervisor in reputable hotel or at least 3 years experience in catering industry in oil & gas or mining project.

Or if not posses D3 degree, candidate must have:

• Minimum of Senior High School degree or equal
• Minimum 10 years of experience as supervisor in reputable hotel, restaurant, hospital or catering services in project oil and gas/mining.

• Must have depth knowledge on food safety proven by possesing certification of Food Safety Training from accredited institution.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Responsibilities:

• Ensure all work is carried out as per the contract and client’s specification.
• Plan, organize and control operation in a professional manner ensuring prompt, efficient and quality service to the clients in line with superior’s instructions.
• Achieve excellence in all areas of service ensuring compliance with company recognized standards.
• Inspect all areas of operations regularly to ensure compliance with company and client’s standards and procedures.
• Review monthly and daily requisitions with chief cook and storekeeper to control excess or shortages of stocks.
• Closely monitor stock level and stock rotation and ensure compliance with the given targets and objectives. Conduct regular inventories to check discrepancies between physical and actual stock. Ensure that stock is properly maintained and procedures are followed properly. Inspect storage areas to check any spoilage or damage to inventories.
• Control food, non food and payroll cost and operate within budgeted targets.
• Plan and prepare menus in coordination with the chief cook and seek client’s approval for the changes.
• Prepare duty roster of staff on site and monitor compliance. Ensure proper allocation of duties to control overtime.

If you feel that you meet the qualification above and you’re keen in exploring the opportunity, please send your updated resume by clicking the button below