Sous Chef — Asian & Seafood Excellence

Westin Hotels & Resorts; Batam; On-site; IDR 167,400,000 - 279,000,000; Full time

Job summary

Westin Hotels & Resorts on Nirup Island, Batam, Indonesia, is seeking an experienced Kitchen Manager to oversee daily kitchen operations. You will lead staff, maintain high culinary standards, and manage costs while ensuring sanitation and food safety compliance for all service lines.

The role requires strong leadership, a hands-on approach to food preparation, and a track record of delivering exceptional guest experiences in a high-volume setting.

Qualifications

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

Responsibilities

• Manages kitchen shift operations and ensures compliance with Food & Beverage policies, standards and procedures.
• Estimates daily production needs and communicates production needs to kitchen staff daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, regularly or for functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products including artistic contributions.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• supervises cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Provides guest feedback on product quality and service levels and addresses issues.

Education

High school diploma or GED with 4 years in culinary/F&B

2-year degree in Culinary Arts/Hotel & Restaurant Management with 2 years in culinary/F&B

Job description

Westin Hotels & Resorts on Nirup Island, Batam, Indonesia, is seeking an experienced Kitchen Manager to oversee daily kitchen operations. You will lead staff, maintain high culinary standards, and manage costs while ensuring sanitation and food safety compliance for all service lines.

The role requires strong leadership, a hands-on approach to food preparation, and a track record of delivering exceptional guest experiences in a high-volume setting.