Sous Chef

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 sustainability initiatives by promoting environmentally responsible practices in the kitchen

Requirements

• 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, and food safety standards
• Excellent leadership and communication skills
• Proficient in managing inventory, food cost, and waste control
• Ability to work under pressure in a fast-paced environment
• Degree in Culinary Arts or related field preferred
• Fluent in Bahasa Indonesia and proficient in English

About the Company

AYANA Midplaza is a premier hospitality destination in Jakarta, dedicated to delivering exceptional culinary experiences and high standards of service.