Jr. Sous Chef Banquet | AYANA Midplaza, JAKARTA
AYANA Hospitality · Central Jakarta, Indonesia
Sekilas tentang pekerjaan ini
Sebagai Jr. Sous Chef Banquet di AYANA Hospitality, Anda membantu mengawasi operasional dapur dan persiapan makanan untuk acara banquet di Central Jakarta, Indonesia. Posisi ini mendukung Chef de Cuisine dalam menjaga kualitas makanan, keamanan pangan, dan kelancaran operasional.
Tugas utama
- Membantu Chef de Cuisine mengawasi operasional dapur harian.
- Menjaga kualitas dan konsistensi makanan.
- Mengoordinasikan persiapan makanan untuk acara banquet.
- Menjaga standar keamanan pangan, kebersihan, dan sanitasi.
- Mendukung kelancaran dan efisiensi operasional banquet.
Kualifikasi utama
- Diploma atau gelar di Culinary Arts atau bidang terkait.
- Pengalaman 3–5 tahun di dapur profesional, terutama hotel dan banquet.
- Pengalaman supervisi sebagai Chef de Partie atau posisi setara.
- Memahami produksi makanan skala besar, buffet, dan katering acara.
- Memahami keamanan pangan, sanitasi, dan standar HACCP.
Ringkasan ini dibuat dengan AI dari deskripsi di bawah. Yang berlaku adalah deskripsi lengkapnya di situs AYANA Hospitality.
Deskripsi pekerjaan
The Junior Sous Chef – Banquet is responsible for assisting the Chef de Cuisine in overseeing daily kitchen operations, ensuring food quality and consistency, and coordinating food preparation for banquet events. This role supports the team in maintaining high standards of food safety, hygiene, and service excellence while ensuring smooth and efficient banquet operations.
Requirements
- Diploma or degree in Culinary Arts or a related field.
- Minimum 3–5 years of experience in a professional kitchen, preferably in a hotel environment, with experience in banquet operations.
- Previous experience in a supervisory role, preferably as a Chef de Partie or equivalent.
- Good knowledge of food preparation, cooking techniques, and international cuisine.
- Strong understanding of banquet operations, including large-scale food production, buffet setup, and event catering.
- Knowledge of food safety, hygiene, sanitation, and HACCP standards.
- Ability to manage kitchen operations, maintain food quality and consistency, and ensure timely food preparation during events.
- Good leadership, communication, and teamwork skills.
- Good command of English is an advantage.