Junior Sous Chef (Pererenan, Full-Time)

Outpost; Mengwi; On-site; IDR 100,000,000 - 200,000,000; Full time

Job summary

An established industry player is seeking a passionate Junior Sous Chef to enhance their culinary team. This role involves managing kitchen operations, training staff, and ensuring the highest quality of food preparation and presentation. The ideal candidate will possess excellent multitasking skills, a strong understanding of cooking methods, and a commitment to maintaining health and hygiene standards. Join a vibrant and dynamic kitchen environment where your creativity and skills can shine, and contribute to an unforgettable dining experience in a beautiful location.

Qualifications

• 3+ years of experience in a restaurant or hotel kitchen.
• Excellent cooking methods and presentation skills.

Responsibilities

• Manage kitchen activities and train staff for optimal performance.
• Ensure quality and presentation of food at all times.

Skills

Multitasking

Cooking methods

Presentation skills

Organizational skills

Customer service

Communication skills

Attention to detail

Flexibility

Education

3 years experience in cooking

Experience as CDP or Junior Sous Chef

Tools

Cooking equipment

Computer skills

Job description

About the job Junior Sous Chef (Pererenan, Full-Time)

Responsibilities include:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Help to maintain a climate of smooth and friendly cooperation.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Make a work schedule for all kitchen staff
• Make COGS reports and calculations

Job Recruitments:

• At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 2 years in a CDP or Junior Sous Chef
  
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.
• Knowledge of how to make COGS
• Familiar with math and computer skills.
• Attentiveness and patience for customers.
• Excellent presentation skills.
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
• Flexibility to work in shifts.
• Positive attitude and excellent communication skills.
• Friendly, highly organized and proactive professionals.
• A passion and enthusiasm in F&B industry.
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts.
• Ability to follow directions.
• Applicants for this position should be Indonesian nationality and able to relocate/live in Bali.