Junior Sous Chef - Bakery

Renaissance Hotels; Provinsi Bali; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A hospitality brand in Bali seeks an entry-level management professional in the culinary field to oversee kitchen operations. The role involves leading staff, ensuring culinary standards, and maintaining guest satisfaction. Ideal candidates should have a high school diploma and extensive culinary experience. Join a dynamic team to bring unique dining experiences to guests.

Benefits

Access to career opportunities

Diverse workplace culture

Qualifications

• Minimum of 4 years experience in culinary or related professional area.
• Experience in food and beverage management.
• 2 years experience with a 2-year degree in the culinary field.

Responsibilities

• Maintains culinary standards and sanitation.
• Oversees production and preparation of food.
• Leads shifts and prepares food items.

Skills

Food handling and sanitation standards

Leadership skills

Culinary production

Education

High school diploma or GED

2-year degree in Culinary Arts

Job description

Additional Information

Job Number25118426

Job CategoryFood and Beverage & Culinary

LocationRenaissance Bali Nusa Dua Resort, Kawasan Pariwisata Lot SW 4 & 5, Bali, Bali, Indonesia, 80361VIEW ON MAP

ScheduleFull Time

Located Remotely?N

Position Type Management

Job Summary

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
  
  

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
  
  

CORE WORK ACTIVITIES

Ensuring Culinary Standards And Responsibilities Are Met

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
  
  

Supporting Culinary Team Activities

• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.
  
  

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
  
  

Providing Exceptional Customer Service

• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.
  
  

Additional Responsibilities

• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.
  
  

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.