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Sous Chef (Indonesian Cuisine) | AYANA Midplaza, JAKARTA at AYANA Hospitality
Special capital Region of Jakarta, Java, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

0.0

Posted On

13 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Creation, Inventory Management, Food Preparation, Kitchen Supervision, Food Cost Management, Waste Control, Hygiene Standards, Leadership, Communication, Problem Solving, Creative Culinary Thinking, English Proficiency

Industry

Hospitality

Description
We are seeking a talented Sous Chef to join our dynamic culinary team at AYANA Midplaza, Jakarta. As a Sous Chef responsible for our All Day Dining operations, you will play a key role in ensuring the highest standards of food quality and presentation are maintained throughout our daily operations. Responsibilities Assist the Executive Chef in managing kitchen operations, including menu creation, inventory management, and food preparation. Ensure consistency and excellence in food quality and presentation across all meals served. Supervise kitchen staff, providing guidance and training to enhance their skills and teamwork. Manage food cost and minimize waste through efficient purchasing and inventory control. Maintain cleanliness and hygiene standards in accordance with health regulations. Collaborate with other departments to ensure seamless service and guest satisfaction. Participate in our sustainability initiatives by promoting environmentally responsible practices in the kitchen. Indonesian Citizen only Minimum of 2 years' experience as a Sous Chef in a similar role or high-volume restaurant environment Strong knowledge of various cooking techniques, cuisines (especially All Day Dining offerings), and food safety standards Excellent leadership and communication skills with the ability to motivate kitchen staff Proficient in managing inventory, food cost, and waste control Ability to work under pressure in a fast-paced environment while maintaining attention to detail Strong problem-solving skills and creative culinary thinking Degree in Culinary Arts or related field is preferred Fluent in Bahasa Indonesia and proficient in English, both written and spoken TBA
Responsibilities
The Sous Chef manages All Day Dining operations, focusing on food quality, presentation, and kitchen staff supervision. Key duties include menu creation, inventory control, and maintaining strict health and hygiene standards.