Sous Chef Banquet | AYANA Midplaza, JAKARTA at AYANA Hospitality

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

0.0

Posted On

16 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sous Chef, Culinary Operations, Menu Development, Food Quality, Food Presentation, Kitchen Staff Supervision, Event Coordination, Food Inventory Management, Cost Control, Food Safety, HACCP Certification, Leadership Skills, Organizational Skills, Time Management, Communication Skills, Collaboration

Industry

Hospitality

Description

Join our team at AYANA Midplaza Jakarta and contribute to the success of our highly regarded banquet services. We are seeking a passionate and skilled Sous Chef to support our culinary team in delivering exceptional dining experiences. Responsibilities: Assist the Executive Chef in overseeing all culinary operations related to banquets, including the creation and execution of banquet menus, ensuring food quality, taste, and presentation meet AYANA's high standards. Coordinate and manage the preparation and service of banquet food items, ensuring efficiency and adherence to safety and sanitation standards. Supervise and train kitchen staff, providing guidance to maintain high standards of food preparation and presentation. Work closely with event planners and other departments to align menu offerings with guest expectations and event themes. Monitor food inventory levels and assist in ordering supplies to ensure adequate stock for events. Participate in cost control measures, including monitoring food waste and implementing strategies to maximize profitability. Contribute to menu development and food presentation ideas to enhance the overall guest experience. Maintain organization and cleanliness of the kitchen and banquet areas, ensuring compliance with health and safety regulations. Assist in coordinating and executing large-scale events, ensuring all aspects of food preparation and service run smoothly. Only for Indonesian citizens. Minimum of 2 years of experience as a Sous Chef in banquet, from 4-5 Star Hotel Background Proven ability to prepare and execute high-quality dishes under time constraints while maintaining attention to detail. Strong leadership skills with the ability to manage and motivate kitchen staff effectively. Excellent organizational and time management skills to handle multiple tasks in a busy environment. Knowledge of food safety principles and best practices; HACCP certification is preferred. Ability to work collaboratively with other departments to ensure seamless event execution. Competency in managing food costs and controlling inventory. Strong communication skills in both English and Bahasa Indonesia. Willingness to work flexible hours, including weekends and holidays, as needed.

Responsibilities

The Sous Chef will assist the Executive Chef in overseeing culinary operations for banquets, ensuring high standards of food quality and presentation. They will also supervise kitchen staff and coordinate with event planners to align menu offerings with guest expectations.