Our client, a design\-led luxury boutique hotel, is seeking a skilled Sous Chef to launch the pre\-opening of their brand new rooftop bar \& restaurant and fully run the kitchen operations.
The ideal candidate is a skilled and passionate culinary professional with extensive experience in high\-quality kitchens. They should possess excellent technical cooking skills, along with a deep understanding of kitchen operations, menu planning, and inventory management. Creativity, attention to detail, and a commitment to hygiene and safety regulations are essential, along with the ability to work well under pressure.
Requirements :
- Open for local candidates.
- Minimum three years of experience in a professional kitchen, with at least one year in a Sous Chef or similar leadership role.
- Proven expertise in maintaining high food quality standards, from preparation to presentation.
- Strong understanding of kitchen operations, including inventory management, portion control, and cost efficiency.
- Proficient in handling and maintaining kitchen equipment to ensure smooth and safe operations.
- Young, dynamic, and energetic with a passion for culinary arts.
- Open\-minded and eager to innovate with bold and creative ideas.
- Excellent interpersonal skills, fostering teamwork and a positive kitchen culture.
- Fluent in English, with the ability to communicate effectively with diverse teams and international guests.
- Strong leadership capabilities, able to guide and mentor kitchen staff.
- Quick decision\-making and problem\-solving skills, especially in high\-pressure environments.
- Committed to maintaining a clean, organised, and safe kitchen environment.
Responsibilities :
- Preparing meals and food to meet the specifications of guests in a timely manner.
- Properly measuring kitchen ingredients and food portions.
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
- Using kitchen equipment such as grills, ovens, steamers and warmers in food preparation.
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
- Ensuring proper food temperatures when cooking and proper storage afterward.
- Keeping the workstation and kitchen equipment clean, organised and sanitised.
- Taking charge of kitchen opening, closing and other side duties.
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
- Oversee food preparation, checking that all kitchen staff are performing their duties.
- Monitor equipment quality and order new equipment as needed.
- Help the restaurant determine how much food and supplies need to be ordered.
- Optimise the recipes intelligently to optimise the costs and profit.
- Measure and control the food costs.
- Responsible for the pre\-opening of the Rooftop pool Restaurant.
- Produce reports to present to the GM, weekly, monthly.
- Innovate and work with fresh, local and seasonal produce.
- Take part in the daily morning briefing.
- Train, motivate, lead all kitchen staff.
Benefits:
- Salary according to experience \+ BPJS
- Allowance
- Services charges
- THR
- Annual leave and Public holidays
Job Type: Full\-time
