Junior Sous Chef - Apéritif Restaurant
Lembah Maharaja · GIANYAR, BALI, ID
Sekilas tentang pekerjaan ini
Lembah Maharaja mencari Junior Sous Chef untuk membantu Executive Chef mengelola operasional dapur fine dining, menjaga standar kuliner, dan membimbing tim dapur. Posisi ini berlokasi di Gianyar, Bali.
Tugas utama
- Membantu Executive Chef mengelola operasional dapur harian.
- Mengawasi persiapan dan penyajian makanan sesuai standar fine dining.
- Berkolaborasi mengembangkan menu musiman, hidangan spesial, dan tasting menu.
- Melatih, membimbing, dan menjadwalkan staf dapur junior.
- Memantau stok, pemesanan bahan, limbah makanan, dan pengeluaran anggaran.
Kualifikasi utama
- Memiliki semangat dan keterampilan tinggi sebagai Junior Sous Chef.
- Memiliki kreativitas artistik dalam memasak.
- Menguasai gastronomi internasional atau modern secara luas.
- Mampu bekerja dalam lingkungan bertekanan tinggi.
Ringkasan ini dibuat dengan AI dari deskripsi di bawah. Yang berlaku adalah deskripsi lengkapnya di situs Lembah Maharaja.
Deskripsi pekerjaan
We are seeking a passionate and highly skilled Junior Sous Chef to join our fine dining kitchen. You will act as the second-in-command, assisting the Executive Chef in managing daily operations, maintaining our exceptional culinary standards, and mentoring our kitchen brigade. The ideal candidate has an artistic flair, extensive knowledge of international or modern gastronomy, and the stamina to thrive in a high-pressure environment.
Key Responsibilities
- Kitchen Operations: Assist the Executive Chef in managing all daily culinary operations, ensuring smooth, timely, and flawless service.
- Quality & Consistency: Supervise food preparation and plating to ensure every dish meets fine dining standards for taste and presentation.
- Menu Development: Collaborate with the Executive Chef to design and refine seasonal menus, daily specials, and tasting menus.
- Staff Leadership & Training: Train, mentor, and schedule junior kitchen staff, line cooks, and prep cooks.
- Inventory & Cost Control: Monitor stock levels, handle ingredient ordering, manage food waste, and assist in budgetary expense control.
- Hygiene & Safety: Ensure strict compliance with HACCP, food safety, and sanitation standards at all times.
- Leadership in Absence: Take full charge of the kitchen and lead the team effectively in the absence of the Executive Chef.