Sous Chef

EVDEkimi Real Estates; Kecamatan Ubud; Vor Ort; IDR 133.920.000 - 200.880.000; Vollzeit

Zusammenfassung

EVDEkimi Real Estates is seeking a hands-on Sous Chef to assist the F&B Director in daily kitchen operations, oversee service, and lead the kitchen team during busy periods. The role requires strong knowledge of recipes, plating, hygiene, and cost control, with experience in hotels, restaurants, villas or hospitality settings.

Flexibility to work weekends and holidays is expected. You will train staff, maintain mise en place, and help ensure high standards of quality and teamwork in a dynamic

Qualifikationen

• Minimum 3 years of experience in a Sous Chef or similar supervisory kitchen position.
• Experience in hotel, restaurant, villa, or hospitality environments.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Good understanding of food hygiene and safety standards.
• Able to lead, motivate, and manage a kitchen team effectively.
• Good organizational and time-management skills.
• Able to work well under pressure, especially during busy service periods.
• Creative, detail-oriented, and passionate about food and quality.
• Good communication and teamwork skills.
• Willing to work flexible hours, including weekends and public holidays.

Aufgaben

• Assist the F&B Director in daily kitchen operations and service.
• Lead and supervise the kitchen team during daily operations and service.
• Ensure dishes are prepared and presented to required quality and standards.
• Monitor food preparation, portioning, plating, and consistency.
• Maintain high standards of food hygiene, sanitation, and kitchen safety.
• Coordinate with purchasing on stock and supplies.
• Assist with menu planning, recipe development, and food costing.
• Train and guide kitchen staff to improve skills and performance.
• Ensure proper mise en place and kitchen readiness before service.
• Help manage food costs and minimize waste.
• Handle issues during service and find practical solutions quickly.
• Support F&B Director in maintaining discipline and teamwork.

Kenntnisse

Team leadership

Food safety

Time management

Cooking techniques

Menu development

Communication

Jobbeschreibung

Assist the F&B Director in managing daily kitchen operations and ensure smooth service. Lead and supervise the kitchen team during daily operations and service.

Key responsibilities

Ensure all dishes are prepared and presented according to the required quality and standards

Monitor food preparation, portioning, plating, and consistency

Maintain high standards of food hygiene, sanitation, and kitchen safety

Monitor food stock, ingredients, and kitchen supplies, and coordinate with the purchasing team when needed

Assist with menu preparation, recipe development, and food costing

Train, guide, and support kitchen team members to improve their skills and performance

Ensure proper mise en place and kitchen readiness before service

Help manage food costs and minimize food waste

Handle kitchen issues during service and find practical solutions quickly

Support F&B Director in maintaining discipline, teamwork, and a positive working environment

About you

Minimum 3 years of experience in a Sous Chef or similar supervisory kitchen position

Experience in hotel, restaurant, villa, or hospitality environments

Strong knowledge of food preparation, cooking techniques, and kitchen operations

Good understanding of food hygiene and safety standards

Able to lead, motivate, and manage a kitchen team effectively

Good organizational and time-management skills

Able to work well under pressure, especially during busy service periods

Creative, detail-oriented, and passionate about food and quality

Good communication and teamwork skills

Willing to work flexible hours, including weekends and public holidays