Sous Chef

Marclan International; Tuktuk Siadong; Sur place; IDR 535 809 966 - 803 714 949; Plein temps

Résumé du poste

Marclan International in Tuktuk Siadong is seeking a Sous Chef to oversee daily kitchen operations. You will ensure the preparation and presentation of high-quality food, supervise kitchen staff, and assist the Executive Chef with menu planning and inventory management.

The ideal candidate will have 3-5 years of supervisory kitchen experience, preferably in a hotel or upscale restaurant, and expertise in culinary techniques and Indonesian cuisines.

Qualifications

• Minimum 3-5 years of experience in a supervisory kitchen role, preferably in a hotel or upscale restaurant.
• Strong understanding of food safety and sanitation standards.
• Experience with inventory management and cost control practices.

Responsabilités

• Oversee food preparation and cooking to ensure quality, taste, and presentation meet hotel standards.
• Supervise and coordinate kitchen staff activities during service.
• Train, mentor, and supervise kitchen staff to maintain high performance.

Connaissances

Culinary techniques

Food preparation

Indonesian cuisines

Supervisory skills

Inventory management

Food safety standards

Formation

Diploma or degree in culinary arts

Description du poste

The Sous Chef is responsible for overseeing the daily kitchen operations, ensuring the preparation and presentation of high-quality food in accordance with hotel standards. This role involves supervising kitchen staff, maintaining food safety practices, and supporting the Executive Chef in planning menus, managing inventory, and delivering exceptional culinary experiences for guests.

Responsibilities

• Oversee food preparation and cooking to ensure quality, taste, and presentation meet hotel standards.
• Supervise and coordinate kitchen staff activities during service to ensure efficiency.
• Assist in creating and updating menus based on seasonal ingredients and guest preferences.
• Train, mentor, and supervise kitchen staff to maintain high performance and morale.
• Manage food inventory and place orders to ensure consistent availability of fresh ingredients.
• Monitor food costs and minimize wastage by implementing portion control and efficient practices.
• Ensure the kitchen adheres to all health and safety regulations, including food hygiene standards.
• Conduct regular inspections of workstations, storage, and equipment for cleanliness and safety.
• Support the Executive Chef in planning and executing special events, banquets, and themed promotions.

Requirements

• Diploma or degree in culinary arts or related field.
• Minimum 3-5 years of experience in a supervisory kitchen role, preferably in a hotel or upscale restaurant.
• Expertise in culinary techniques, food preparation, and Indonesian cuisines.
• Strong understanding of food safety and sanitation standards.
• Experience with inventory management and cost control practices.