Sous Chef (Butcher)

Grand Hyatt; Provinsi Bali; On-site; IDR 500.834.000 - 667.780.000; Full time

Job summary

A luxury hotel in Bali is seeking a dynamic Sous Chef (Butcher) to join their enthusiastic team. The role requires strong culinary skills, leadership abilities, and a minimum of 2 years as Sous Chef or 4 years as Chef de Partie in reputable establishments. Candidates should be well-versed in kitchen hygiene practices and possess basic computer skills. This position offers the opportunity to work in a vibrant kitchen environment that values creativity and guest satisfaction.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.
• Preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

Responsibilities

• Assist with the efficient running of the kitchen department.
• Help manage the kitchen operation ensuring maximum guest satisfaction.
• Plan, organize, direct, and control the kitchen operation and administration.

Skills

Culinary skills

Leadership

Kitchen hygiene practices

Basic Computer Skills

Education

Qualification in Kitchen Production or Management

Job description

Organization- Grand Hyatt Bali

Summary

What is your passion? Whether you are into tennis, shopping, crafts, or karaoke, at Hyatt we are interested in YOU. At Hyatt, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. In addition, we are looking for more people like this to join our friendly and professional team.

Now we are looking for a dynamic, outgoing, and enthusiastic – Sous Chef (Butcher) with a strong background and experience in professional culinary, good practical, operational and adequate administrative skills with a flair for creativity are a must , and has a great leadership to join our energetic, enthusiastic, and passionate team at Grand Hyatt Bali.

The Sous Chef (Butcher) will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards, Preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.