Sous Chef - Apéritif Restaurant
Lembah Maharaja · GIANYAR, BALI, ID
Sekilas tentang pekerjaan ini
Lembah Maharaja mencari Sous Chef untuk bergabung dengan dapur fine dining Apéritif Restaurant di Gianyar, Bali. Kandidat akan menjadi orang kedua setelah Executive Chef, mengelola operasional dapur dan memimpin tim saat Executive Chef tidak bertugas.
Tugas utama
- Membantu Executive Chef mengelola operasional dapur harian.
- Mengawasi persiapan dan penyajian makanan sesuai standar fine dining.
- Mengembangkan menu musiman, menu harian, dan tasting menu.
- Melatih, membimbing, dan menyusun jadwal staf dapur junior.
- Mengelola stok, pemesanan bahan, limbah makanan, dan pengendalian biaya.
Kualifikasi utama
- Memiliki kemampuan memasak tingkat tinggi dan artistic flair.
- Menguasai gastronomi internasional atau modern.
- Mampu bekerja dalam lingkungan bertekanan tinggi.
- Memahami standar HACCP, keamanan pangan, dan sanitasi.
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 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.