Job description for Sous Chef at PT STAN MANAGEMENT GRUP
PT STAN MANAGEMENT GRUP, sebuah perusahaan yang bergerak di bidang restoran, sedang membuka peluang karir bagi individu berbakat untuk bergabung dengan tim kami yang dinamis dan berkembang. Kami mencari kandidat yang memiliki semangat tinggi untuk berkontribusi dalam menciptakan pengalaman kuliner yang tak terlupakan bagi pelanggan, di mana kreativitas dan dedikasi terhadap kualitas makanan menjadi prioritas utama dalam setiap hidangan yang disajikan. Dengan lingkungan kerja yang profesional namun tetap hangat, kami menawarkan ruang bagi Anda untuk mengembangkan potensi diri sambil bekerja sama dengan kolega yang kompeten dan berdedikasi tinggi.
Sebagai Sous Chef, Anda akan bertanggung jawab penuh atas operasional dapur harian di lokasi kami yang berlokasi di Jalan Sri Wedari 13, Ubud Kel., Ubud, Gianyar, 80571, Indonesia. Tanggung jawab utama Anda meliputi pengawasan proses memasak dan dekorasi makanan untuk memastikan standar estetika dan rasa terjaga, serta melakukan tugas administrasi seperti penginputan data menggunakan Microsoft Excel dan Microsoft Word. Selain itu, Anda diharapkan mampu memberikan pelayanan pelanggan yang prima, berkomunikasi secara efektif melalui public speaking jika diperlukan, serta bekerja secara kolaboratif dalam tim untuk menjaga kelancaran operasional dan efisiensi dapur.
Kami menyambut calon kandidat yang telah menyelesaikan pendidikan SMA atau SMK dengan antusias dan terbuka terhadap berbagai latar belakang asal selama memenuhi kriteria keterampilan yang dibutuhkan. Pengalaman kerja antara satu hingga tiga tahun di bidang terkait sangat dihargai sebagai modal untuk memahami dinamika industri kuliner dengan lebih baik. Keahlian teknis seperti Cook, Baking, dan Food Decoration harus dikuasai, sementara kemampuan soft skill seperti Customer Service, Teamwork, Public Speaking, serta kemahiran menggunakan Microsoft Office, Microsoft Excel, Microsoft Word, dan Administration akan menjadi nilai tambah yang signifikan untuk mendukung kesuksesan Anda dalam peran ini.
Key Responsibilities
The Sous Chef assists the Executive Chef in managing daily kitchen operations, supervising the kitchen team, and ensuring that all food is prepared according to CLAY Restaurant’s recipes, quality standards, and food safety procedures.
Main Responsibilities
1. Kitchen Operations
Assist in managing daily kitchen operations and ensure all kitchen stations are ready for service.
2. Food Preparation and Quality
Ensure food is prepared and presented according to approved recipes, portion sizes, and CLAY’s quality standards.
3. Team Supervision
Supervise, guide, and support kitchen staff during preparation and service.
4. Food Safety and Hygiene
Ensure proper food handling, storage, cleaning, and sanitation procedures are followed.
5. Inventory and Stock Control
Monitor ingredient availability, stock rotation, and storage conditions. Report shortages to the Executive Chef.
6. Purchasing and Receiving
Assist in preparing purchase requests and checking the quality and quantity of goods received.
7. Cost Control
Help control food costs by monitoring portion sizes, reducing waste, and using ingredients efficiently.
8. Staff Training
Train kitchen staff on recipes, cooking techniques, equipment use, and kitchen procedures.
9. Scheduling and Attendance
Assist the Executive Chef in preparing staff schedules and monitoring attendance.
10. Equipment and Maintenance
Ensure kitchen equipment is clean, used correctly, and maintained in good condition. Report any damage or maintenance needs.
11. Communication and Coordination
Coordinate with the Executive Chef, Restaurant Manager, and other departments to support smooth service.
12. Leadership in the Chef’s Absence
Take responsibility for kitchen operations when the Executive Chef is absent, within the authority assigned.
Requirements — Sous Chef
Education and Experience
- Minimum high school or vocational school education; culinary education or professional training is an advantage.
- Previous experience as a Sous Chef, Chef de Partie, or in a similar senior kitchen position.
- Experience in restaurant kitchen operations, including food preparation, service, and team supervision.
- Experience with Middle Eastern, Central Asian, or Mediterranean cuisine is an advantage.
- Experience using a tandoor, wood-fired oven, or grill is an advantage.
Skills and Knowledge
- Good knowledge of food preparation, cooking techniques, portion control, and food presentation.
- Ability to follow and train staff using standard recipes and kitchen procedures.
- Good understanding of food safety, hygiene, stock rotation, and storage practices.
- Ability to supervise and train a kitchen team.
- Ability to assist with inventory, purchasing requests, and food cost control.
- Good communication and coordination skills.
- Ability to work efficiently under pressure during busy service periods.
- Basic English communication skills; additional languages are an advantage.
Personal Qualities and Availability
- Responsible, disciplined, and well organized.
- Able to work as part of a team and lead by example.
- Flexible to work shifts, weekends, and public holidays.
- Willing to follow CLAY Restaurant’s standards and procedures.
