Situs Pengusaha

Sous Chef AKAR

PT Pancious Tirta Jaya
Rp8.000.000 - 10.000.000/bulan
Jakarta Utara
Penuh Waktu
1 lowongan
Ditayangkan pada 29/12/2023 oleh Recruitment Pancious Group
Pengalaman kerja
5-10 tahun
Pendidikan
Minimal Diploma (D1/D2/D3/D4)
Umur
25-40 tahun
Keahlian
Detail & Bertanggung Jawab,Serius & Detail,Setia & Jujur,Multitasking,Kemampuan Komunikasi Baik
Deskripsi
1. Kitchen Operations:
Assist the Head Chef in planning and executing the daily operations of the kitchen.
Oversee food preparation, cooking, and presentation to ensure high-quality standards are met.
2. Menu Development:
Collaborate with the Head Chef in creating and updating menu items.
Contribute to the development of new recipes and innovative dishes.
3. Staff Supervision:
Provide guidance and direction to kitchen staff, ensuring efficient workflow and adherence to recipes.
Train and mentor kitchen team members, fostering a positive and productive work environment.
4. Quality Control:
Monitor the quality of ingredients and finished dishes, ensuring they meet established standards.
Conduct regular inspections of food preparation areas to maintain cleanliness and hygiene.
5. Inventory Management:
Assist in managing kitchen inventory, including ordering supplies and controlling stock levels.
Minimize waste by implementing effective portion control and proper storage practices.
6. Health and Safety Compliance:
Ensure compliance with health and safety regulations and food hygiene standards.
Implement and enforce proper sanitation practices in the kitchen.
7. Collaboration:
Collaborate with other kitchen staff, including chefs, line cooks, and kitchen assistants, to coordinate tasks and maintain a smooth workflow.
Communicate effectively with front-of-house staff to ensure efficient service.
8. Menu Execution:
Execute menu items accurately and consistently during service hours.
Step in for the Head Chef in their absence, overseeing all kitchen activities.
9. Creativity and Innovation:
Contribute ideas for special events, promotions, or themed menus.
Stay updated on culinary trends and incorporate new techniques or ingredients into menu offerings.
10. Cost Management:
Assist in managing food costs by optimizing ingredient usage and minimizing waste.
Monitor kitchen expenses and propose cost-saving measures.
Requirement
1. A minimum of 5+ years proven Sous Chef experience in reputable culinary establishment.
2. Culinary, tourism, hospitality or food service management degree is an asset.
3. Proven expertise in cooking Indonesian cuisine, with a deep understanding of traditional flavours, techniques and regional variations.
4. Excellent organisational, interpersonal, problem-solving and communication skills, highly adaptable, team player with excellent leadership qualities and great delegation skills with excellent time management to handle the demands of a high-volume kitchen.
5. Has genuine interest in F&B, self-motivated, able to forecast food and beverages needs, eye for details and resourceful.
6 Up-to-date with Indonesian cuisine trends.
7 Responsible for assisting Head Chef with the overall operation of the kitchen.
8. Ability to be creative and innovate to enchance menu while maintaining the authenticity of Indonesian culinary traditions.
9. Possess an outstanding knowledge of all food, cooking techniques and allergy requirements to ensure customers' safety and satisfaction.
10. Proficiency in MS Office and strong working knowledge of related computer software.
11. Excellent e-mail & phone etiquette.
12. Fluent in Bahasa Indonesia and and professional working proficiency in English is an asset.
13. Courteous, confident, well-groomed with a pleasant disposition.
14. Flexibility to work evenings, weekends, and holidays.
Lokasi Kantor
Penjaringan, Jakarta Utara, Dki Jakarta
Abouts Us
PT Pancious Tirta Jaya
Makanan Minuman,30-300 karyawan
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