Sous Chef

Sous Chef

A Sous Chef duties include working closely with the executive chef to ensure kitchen operations run smoothly. Leading and supervising kitchen staff, coordinating food preparation activities, controlling food quality, and ensuring compliance with food hygiene and safety standards. Sous Chef also assists in planning menus, developing recipes, and overseeing the food preparation process.

PLACEMENT: GILI MENO - LOMBOK

Responsibilities:

• Work closely with the executive chef in planning menus and developing new recipes.
• Assist and direct the process of preparing food and drink menus.
• Make sure that kitchen activities operate in a timely manner and meet standards.
• Replaces the executive chef in planning and directing food preparation when necessary.
• Control the quality of food produced, ensuring proper taste, presentation, and consistency.
• Oversee food preparation and completion as orders are received, ensuring fast and efficient food service.
• organize kitchen stocks to be well maintained, carry out inventory and manage food supplies and raw materials.
• Helps determine food inventory, supply, and ordering needs.
• Oversee the cleanliness and orderliness of the kitchen, including work areas and food storage.

Requirements and skills

• Education and training in the culinary field or food management is a plus.
• Have at least 2 years’ experience as a sous chef or similar position in the restaurant or hospitality industry.
• Strong knowledge of cooking techniques, food preparation, and food sanitation.
• Have a strong knowledge of cooking methods, and kitchen equipment.
• Able to lead and direct a team well.
• Ability to manage and organize time efficiently, and able to work under pressure.
• Ability to work in a team, collaborating well with other team members.
• Creativity in planning menus and developing new recipes.
• Knowledge of applicable hygiene and food safety standards.
• Good communication skill, including the ability to provide clear and effective direction.
• Accuracy in controlling food quality, presentation, and taste details.
• Accuracy and speed in handling emergency situations and providing solutions.
• Knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Good cooking skills, Attention to detail, Good interpersonal and leadership.
• Multitasking, Focus on Organization and Teamwork.
• Time management and have a strong commitment.

Jenis Pekerjaan: Penuh Waktu

Pengalaman:

• Chef: 3 tahun (Diwajibkan)

Bahasa:

• Inggris dan Indonesia (Diwajibkan)