Sous Chef - Mexican Cuisine | AYANA BALI at AYANA Hospitality Indonesia

AYANA Hospitality; Us; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading resort chain in Indonesia seeks a Sous Chef specializing in Mexican cuisine. This role involves managing kitchen operations, ensuring culinary excellence, and maintaining food cost within budget. Candidates must have a minimum of 2 years of culinary management experience in a reputable Mexican restaurant, strong leadership skills, and a commitment to innovation in cooking. Fluency in English and a culinary degree are required. Join the team and contribute to the success of Bali's largest integrated resort.

Qualifications

• Minimum of 2 years culinary management experience in a high volume Mexican restaurant.
• Proven ability to deliver quality and innovation in cuisine.
• Strong operational strategy and management skills.

Responsibilities

• Meet with chefs to review schedules and business levels.
• Prepare dishes according to recipes and standards.
• Communicate with customers and review feedback.
• Maintain food cost within budget.
• Conduct daily inventory and production charts.
• Ensure staff performance meets departmental standards.

Skills

Organizational skills

Time-management

Attention to detail

Leadership skills

Food safety principles

English communication

Education

2-year degree in Culinary Arts or related major

Job description

Sous Chef - Mexican Cuisine | AYANA BALI job at AYANA Hospitality. Indonesia.

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Meet with Executive Chef/Executive Sous Chef/CDC to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance

• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities

• Interact with customers and review guest feedback periodically

• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range

• Take physical inventory of specified food items for daily inventory and production charts according to department standards

• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities

• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks

• Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel

• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received

• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up

• Participate and contribute to the resort sustainability program through education, interaction, and suggestion

Requirements

• Only for Indonesian Citizen
• Minimum of 2 years of solid experience at the culinary management level in a high volume business standalone/free-standing Mexican restaurant that is reputable and most talked-about
• Excellent organizational and time-management abilities
• High attention to detail and a commitment to culinary excellence
• Proven track of delivering passion and innovation in creating high-level quality and modern cuisine which is sustainable and is recognized in the market
• Strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely
• Knowledge of food safety principles and best practices, HACCP certification is desirable
• Understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list
• Eloquent in English communication in both written and spoken
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required. Bachelor’s Degree is desirable