Sous Chef (Indonesian Cuisine)
• Assist the Executive Chef in managing kitchen operations, including menu creation, inventory management, and food preparation • Ensure consistency and excellence in food quality and presentation across all meals served • Supervise kitchen staff, providing guidance and training to enhance their skills and teamwork • Manage food cost and minimize waste through efficient purchasing and inventory control • Maintain cleanliness and hygiene standards in accordance with health regulations • Collaborate with other departments to ensure seamless service and guest satisfaction • Participate in our sustainability initiatives by promoting environmentally responsible practices in the kitchen •
• Indonesian Citizen only • Minimum of 2 years’ experience as a Sous Chef in a similar role or high-volume restaurant environment • Strong knowledge of various cooking techniques, cuisines (especially All Day Dining offerings), and food safety standards • Excellent leadership and communication skills with the ability to motivate kitchen staff • Proficient in managing inventory, food cost, and waste control • Ability to work under pressure in a fast-paced environment while maintaining attention to detail • Strong problem-solving skills and creative culinary thinking • Degree in Culinary Arts or related field is preferred • Fluent in Bahasa Indonesia and proficient in English, both written and spoken •
• Menu creation • Inventory management • Food preparation • Kitchen management • Food cost control • Waste control • Leadership • Culinary Arts • Problem-solving •
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