Sous Chef Kitchen

Requirements:

• Minimum 5 years in the same position with European standart (CV with reccomendation and reference letter only)
• Experience laminated dough (croissant, pain, chocolate, sourddough, buns, bagel, baguette)
• Active in English

Job Description:

• Checking every dish whether it is in accordance with the SOP and is suitable to be served to customers or not.
• Checking and supervising all cooking ingredients in the kitchen so that their condition remains fresh when cooked and produce food that meets kitchen standards.
• Checking the menu list that must be made so that it can be directly forwarded to the chef de partie according to the menu that must be made.
• Selling menus that have been made, including menus that have received complaints, to then report to the Head Chef.
• Checking the remaining ingredients of the day for restocking so that the commis can immediately make preparation restocking as needed for the next day.
• Prepare the total menu sales report for the day.
• Supervise menu orders carefully.
• Supervise and resolve menu complaints from customers so that food quality improvement can always be monitored and improved.
• Checking the hygiene of cooked and served food.
• Checking the cleanliness of cooking utensils and plates in serving food and drinks.
• Checking employees whether they have complied with kitchen SOPs or not.
• Supervise and organize buffet table to food display.
• Checking the discipline of the staff in the kitchen so that all rules can be implemented systematically.
• Assist in checking kitchen inventory