Sous Chef (Asistant Chef)

Benefit:

1.BPJS

2. Housing 

3. Meal

SUMMARY: 
• Responsible for performing work of high difficulty regarding the preparation of food all menus and standardized recipes according to specific policies and procedures.
• Ensuring consistency in all meals and ensuring they leave the kitchen as approved presentation and ingredients.
• Responsible for preparing ingredients, cooking, cleaning the cooking area and serving food on the counter or wherever specified by the Executive Chef.
• Responsible for duties to be carried out systematically and uniformly & in compliance to standards set by the Executive Chef and the Property.  
• The position may form special functions on special occasion as specified by superiors
 

RESPONSIBILITIES :

• To prepare appropriate food, hot or cold, in a timely fashion for meal service according to Int Standards.
• Is responsible for the operation and proper maintenance of kitchen equipment.
• Train and mentor staff in menu recipes, cooking techniques, presentation and consistency of each menu item both food and plating.
• To coordinate with stores, placing proper order, checking the ingredients before receiving from stores and accepting only a right quality of the raw material.
• To see the mise en place from the beginning of the process of production to dishing out of the food at an appropriate temperature and garnish.
• Making sure proper set up of a la carte is maintained. Checking the mise en place which is in place.
• Gather knowledge (Menu, cooking method, cutting edge equipments) related to food production both on a buffet, set menu and A La Carte type of dining.
• Should perform all functions according to approved standards.
• To follow all policies and procedures of the property pertaining to the department, Human resource and security and safety regulations etc.
• Be able to work split shift.
• Manages difficult or emotional situations; Responds promptly to customer needs; Responds to request for service and assistance.
• Demonstrates accuracy and thoroughness.
• Approaches others in a tactful manner; Treats others with consideration and respect regardless of their status or position; Accepts responsibility for own action. And creating a motivation among employees.
• Meets productivity standards; Completes work in timely manner; Works quickly.
• Follows instructions, responds to management directions; Takes responsibility for own actions.
• Ability to stand for an extended period without a significant rest period.
• Ability to perform multiple tasks simultaneously.
• The list is not limited to the above-mentioned activities and the associate is expected to perform other duties and projects as assigned by the Executive Chef or the Management.
• Ability to maintain pleasant work relationship.

QUALIFICATION :

1. Bachelor Degree/Diploma in Hotel Management or equivalent operational experience

EXPERIENCE : 
1. Minimum of 5 years in Food Production operations, of which at least 2 years of work experience in similar position in a 4 stars establishment.

KNOWLEDGE, SKILLS AND ABILITIES:
1.Strong Mentoring skills

2. Leadership and supervisory skills
3. Detail orientated.
4. Financial understanding
5. Menu engineering