Sous Chef -Six Senses Bali
IHG · Indonesia
Sekilas tentang pekerjaan ini
Sous Chef di Six Senses Bali, IHG, mendukung Executive Chef dan membantu memastikan operasional dapur berjalan efisien di Indonesia. Posisi ini ditujukan bagi kandidat berpengalaman di hotel mewah, dengan pengalaman dapur minimal lima tahun.
Tugas utama
- Mendukung Executive Chef dan memastikan operasional dapur berjalan efisien.
- Memperbarui menu dan daftar wine agar tetap relevan dengan praktik Eat With Six Senses.
- Menetapkan praktik pembelian sesuai standar nutrisi dan keberlanjutan Six Senses.
- Melatih tim untuk menerapkan filosofi pengendalian biaya.
- Memastikan standar LQA serta komentar tamu ditindaklanjuti.
Kualifikasi utama
- Minimal lulusan SMA atau setara dan pengalaman dapur minimal 5 tahun.
- Pengalaman terbukti dalam peran serupa di hotel mewah.
- Pengalaman operasional steakhouse.
- Mahir menggunakan pisau serta memahami broiler, pengolahan daging dan ikan, dan konsep farm to table.
- Fasih berbahasa Inggris; sertifikasi kesadaran alkohol atau izin/kartu penjamah makanan sesuai ketentuan setempat.
Ringkasan ini dibuat dengan AI dari deskripsi di bawah. Yang berlaku adalah deskripsi lengkapnya di situs IHG.
Deskripsi pekerjaan
As Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses.
I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives. Duties and Responsibilities As Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following: Continually focus on the rejuvenation of the culinary experience. Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. Instill a cost-focused philosophy through training and education. Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
Strictly adhere to LQA standards and guest comments. Qualifications To execute the position of Sous Chef - Banquet, I must have the required qualifications, technical skills, and experience in a similar role in luxury hotels with proven results and including the following: High school diploma or equivalent and at least 5 years of kitchen experience in a full-service outlet or similar setting.
A hospitality diploma/degree from a recognized hospitality school is preferred. Experiences in steakhouse operations. Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills, and understand farm to table concept. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by the local or state government agency.
Fluent in English The above is intended to provide an overview of the role and responsibilities for a Sous Chef at Six Senses Bali. It is not and does not imply that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position. Six Senses Bali is an equal opportunity employer. This policy applies to all terms and conditions of employment.