Sous Chef

Requirements:

• Diploma/Degree in Culinary Arts or related discipline.
• A minimum of 5+ years proven Sous 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.

Responsibilities

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