Julius Peter Email & Phone Number

Indonesia

Monitor and maintain consistent food standards quality. Participate in the HACCP procedure. Ensure quality control measures and hygiene systems are achieved all time. Purchase all food and food related products using company nominated suppliers. Get to achieve food budget cost controls, ensuring minimum waste. actively participate in the ongoing management and development of menus. Stock rotation and use by dates for a production of food are followed and food is produced so as not to contribute to wastage. Make a menu creation ( menu promo, MICE, event ). make the with costed accurately.

Indonesia

Monitor and maintain consistent food standards quality. Participate in the HACCP procedure. Ensure quality control measures and hygiene systems are achieved all time. Purchase all food and food related products using company nominated suppliers. Get to achieve food budget cost controls, ensuring minimum waste. actively participate in the ongoing management and development of menus. Stock rotation and use by dates for a production of food are followed and food is produced so as not to contribute to wastage. Make a menu creation ( menu promo, MICE, event ). make the with costed accurately.

Indonesia

Monitor and maintain consistent food standards quality. Participate in the HACCP procedure. Ensure quality control measures and hygiene systems are achieved all time. Purchase all food and food related products using company nominated suppliers. Get to achieve food budget cost controls, ensuring minimum waste. actively participate in the ongoing management and development of menus. Stock rotation and use by dates for a production of food are followed and food is produced so as not to contribute to wastage. Make a menu creation ( menu promo, MICE, event ). make the with costed accurately.

Indonesia

Manage daily kitchen outlet and kitchen banquet activity including overseeing staff. Aiding with menu preperation. Ensuring food quality and frehness. monitoring ordering and stocking. Provides meal quality and consistency by following a designed recipe. Make a menu creation ( menu promo, MICE, Event ). Monitoring and controling food cost. Incharge/acting as a Executive Chef

Indonesia

Monitor and maintain consistent food standards quality. Participate in the HACCP procedure. Ensure quality control measures and hygiene systems are achieved all time. Purchase all food and food related products using company nominated suppliers. Get to achieve food budget cost controls, ensuring minimum waste. actively participate in the ongoing management and development of menus. Stock rotation and use by dates for a production of food are followed and food is produced so as not to contribute to wastage. Make a menu creation ( menu promo, MICE, event ). make the with costed accurately.

Jakarta

Works alongside with Executive Chef to manage daily kitchen outlet and kitchen banquet activity including overseeing staff. Aiding with menu preperation. Ensuring food quality and frehness. monitoring ordering and stocking. Provides meal quality and consistency by following a designed recipe. Make a menu creation ( menu promo, MICE, Event ). Monitoring and controling food cost. Incharge to asist FBM cum Executive Chef

Indonesia

Works alongside with Executive Chef to manage daily kitchen outlet and kitchen banquet activity including overseeing staff. Aiding with menu preperation. Ensuring food quality and frehness. monitoring ordering and stocking. Provides meal quality and consistency by following a designed recipe. Make a menu creation ( menu promo, MICE, Event ). Monitoring and controling food cost. Incharge to be Executive Chef