Executive Sous Chef

Movenpick; Indonesia; On-site; IDR 167,400,000 - 279,000,000; Full time

Benefits offered by this job

Employee meals provided during shifts

Competitive salary

Job summary

Movenpick in Pekanbaru, Riau, seeks an Executive Sous Chef to join the catering team. You will collaborate with the Head Chef to deliver exceptional culinary experiences for a variety of events. The role requires creativity, precision, and adherence to top food quality and presentation standards.

You will participate in menu planning, supervise staff, and ensure smooth workflow in the kitchen, contributing significantly to client event success.

Qualifications

• Experience as a Sous Chef or Senior Chef de Partie in catering or restaurant settings.
• Strong foundation in classical and contemporary culinary techniques.
• Excellent understanding of food safety regulations and kitchen hygiene.
• Proven ability to lead and motivate a kitchen team.

Responsibilities

• Assist Head Chef in menu development, recipe testing, and cost control.
• Oversee daily kitchen operations to ensure quality and timeliness.
• Train and supervise junior kitchen staff with focus on technique and standards.
• Manage inventory, stocktakes and efficient use of ingredients.
• Maintain high hygiene, sanitation, and safety standards.
• Prepare and present dishes according to recipes and client specs.

Skills

Kitchen leadership

Menu planning

Food safety

Communication

Job description

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Our client is seeking a skilled and dedicated Sous Chef to join their dynamic catering team in Pekanbaru . As a key member of the kitchen brigade, you will work closely with the Head Chef to execute exceptional culinary creations for a wide range of events. This role demands creativity, precision, and a commitment to maintaining the highest standards of food quality and presentation. You will be involved in menu planning, food preparation, staff supervision, and ensuring a smooth workflow within the kitchen, contributing significantly to the success of client events.

Key Responsibilities

• Assist the Head Chef in menu development, recipe testing, and cost control initiatives.
• Oversee daily kitchen operations, ensuring smooth preparation and execution of all dishes.
• Supervise and train junior kitchen staff, providing guidance on techniques and standards.
• Manage inventory, conduct regular stocktakes, and ensure efficient use of ingredients.
• Maintain impeccable standards of hygiene, sanitation, and safety within the kitchen premises.
• Prepare and present high-quality dishes according to established recipes and client specifications.

Requirements

• Previous experience as a Sous Chef or Senior Chef de Partie in a demanding catering or restaurant setting.
• A strong foundation in classical and contemporary culinary techniques.
• Excellent understanding of food safety regulations and kitchen hygiene practices.
• Proven ability to lead and motivate a kitchen team.
• Good communication and organizational skills, with attention to detail.
• Ability to work flexible hours, including evenings and weekends, as required by event schedules.

Benefits

• Competitive salary and potential for performance-based incentives.
• Exposure to diverse catering projects and culinary styles.
• Opportunities for skill enhancement and career progression.
• A supportive and team-oriented kitchen environment.
• Employee meals provided during shifts.