Sous Chef (Western cuisine) | AYANA Komodo

AYANA Hospitality Group; Komodo; Vor Ort; IDR 180.000.000 - 240.000.000; Vollzeit

Zusammenfassung

AYANA Komodo seeks a motivated Sous Chef to oversee kitchen operations, ensure top quality, hygiene, and presentation while supporting seasonal menu development.

You will supervise staff, manage prep tasks, and mentor junior chefs; a culinary degree and at least five years in luxury dining are required, with strong English communication and leadership skills. This role is based at a prestigious five-star hotel on Komodo Island.

Qualifikationen

• Minimum 5 years of culinary experience in a 5-star hotel or fine dining restaurant.
• Culinary degree or equivalent vocational training certificate required.
• Strong leadership, time management, and problem-solving skills.
• Excellent communication skills in English, both verbal and written.

Aufgaben

• Supervise daily kitchen operations and ensure consistent food quality and safety standards.
• Coordinate kitchen staff, assign prep and production tasks, and monitor performance.
• Assist in developing and updating menus every six months with creative and seasonal dishes.
• Maintain food and labor cost targets by minimizing waste and managing inventory.
• Train, mentor, and motivate junior chefs to support their professional development.

Kenntnisse

Leadership

Time management

Problem-solving

English communication

Ausbildung

Culinary degree or equivalent vocational training

Jobbeschreibung

We are seeking a motivated and talented Sous Chef to join our culinary team at AYANA Komodo. As a Sous Chef, you will play a key role in overseeing kitchen operations, maintaining the highest standards of food quality, hygiene, and presentation, while supporting innovation through seasonal menu development. This is an exciting opportunity to grow your career

Responsibilities

• Supervise daily kitchen operations and ensure consistent food quality and safety standards.
• Coordinate kitchen staff, assign prep and production tasks, and monitor performance.
• Assist in developing and updating menus every six months with creative and seasonal dishes.
• Maintain food and labor cost targets by minimizing waste and managing inventory.
• Train, mentor, and motivate junior chefs to support their professional development.

• Minimum 5 years of culinary experience in a 5-star hotel or fine dining restaurant.
• Culinary degree or equivalent vocational training certificate required.
• Strong leadership, time management, and problem-solving skills.
• Ability to perform well under pressure in a fast-paced environment.
• Excellent communication skills in English, both verbal and written.

TBA