Sous Chef

Requirements:

• Diploma/Degree in Culinary Arts or related discipline. 
• A minimum of 5+ years proven Head Chef experience in reputable culinary establishment.
• Proven knowledge of Western, Asian and Indonesian food.
• Extensive knowledge of Western and Indonesian culinary traditions, ingredients, and techniques.
• Outstanding communication and leadership skills (kitchen management).
• Responsible for handle the overall operation of the kitchen.
• Has genuine interest in F&B, self-motivated, able to forecast food and beverages needs, eye for details and resourceful.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of useful computer programs (MS Office, POS, restaurant management softwares).
• Credentials in health and safety training.
• Passion for creating and enhancing culinary style, and exhibiting passion for culinary arts.
• Proven leadership ability that supports an environment of employee growth and development, inter-departmental teamwork and exceptional customer service.
• Willing to undergo training in Jakarta for approximately one month.

Responsibilities:

1. Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and Service Standards.
2. Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients
3. Control and direct the food preparation process and any other relative activities.
4. Up to date with culinary trends and optimized kitchen processes.
5. Oversee food production, preparation, and presentation ensuring top quality and consistency.
6. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
7. Approve and “polish” dishes before they reach the customer.
8. Plan orders of equipment or ingredients according to identified shortages.
9. Arrange for repairs when necessary.
10. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures
11. Be fully in charge of hiring, managing and training kitchen staff.