Friday, 10 June 2011

Montigo Resort Nongsa - Chinese Sous Chef

Montigo Resort Nongsa
Advertised: 09-06-11 | Closing Date: 09-07-11
KOP Properties, a member of KOP Group, develops and invests in real estate in Asia's most promising economies. Recently, announcement was made for the launch of Montigo Resort Nongsa.
Montigo Resorts Nongsa, Batam's first 5-star all villa luxury resort. Situated just 20 kilometres away from Singapore along the pristime shorelines of Nongsa, this is KOP Properties' first waterfront property development beyond the shores of Singapore. Conceptualised by a mu;tiple award-winning architecture company, Montigo Resorts offers a total of 133 seafront homes ranging from 3,300 square feet to more than 6,000 square feet. 45 of these units are three bedroom residences and 88 of them are two bedroom villas, all with the option of a private infinity pool or jacuzzi. The Montigo Resorts' offering is complete with a clubhouse with facilities such as a fully equipped fitness centre, themed swimming pools and barbecue decks as well as convenience store.
As it is due to open on the third quarter of 2011, we are currently looking for the following position to join us:

Chinese Sous Chef
(Riau - Batam, Indonesia)
To work as a full time employee under the general guidance and direction of the Executive Chef / Executive Sous Chef / Head Chef and within the limits of established by Franklyn Hotels and Resorts' policies, procedures and departmental standards manual. To assists and manage in the direction of all aspects of the Food Production and Stewarding Operations.
  • Assumes the duties and responsibilities of the Executive Chef in his absence
  • Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence
  • Controls and analyzes, on an on-going basis, the level of Sales, Costs, issuing of food, quality and presentation of food and beverage products, condition and cleanliness of facilities and equipment, guest satifaction and marketing
  • Assists the Executive Chef in developing training plans, develops training material in accordance with guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
  • Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
  • Assists the Executive Chef in developing popular menus offering guests value for money in accordance with guidelines
  • Assists the Executive Chef in planning and organizing successful Food and Beverage activities
  • Conducts daily briefing and other meetings as needed to obtain optimal results
  • Attends and participates to other meetings as reqired by the administrative calendar
  • Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
  • Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
  • Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with guidelines
  • Participates in the preparation of the hotel's revenue plan and marketing programs
  • Monitors local competitors and compare their operation with the hotel Food and Beverage operation
  • Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

  • At least 5 year(s) of working experience in the related field is required for this position (in either a hotel or a resort)
  • Applicants must be willing to work in Batam,Indonesia.

Interested candidates please email your detailed resume (with photo) and expected salaries to:
(Only shortlisted candidates will be notified)
Credit to

Free Delivery English Book

Free Delivery on all Calendars at the Book Depository