Deskripsi pekerjaan Sous Chef LAY DAY GILI TRAWANGAN
The Sous Chef assists the Head Chef in supervising kitchen operations, ensuring the quality, consistency, and presentation of all grill-focused dishes. This role supports menu execution, staff training, and smooth daily kitchen workflow while maintaining high standards of food safety and cleanliness.
RESPONSIBILITY:
Kitchen Operations & Food Preparation
● Oversee and assist in the preparation, cooking, and presentation of all grill items—steaks, seafood, skewers, and signature grilled dishes.
● Ensure all dishes meet the restaurant’s quality, flavor, and presentation standards.
● Supervise food portioning, cooking temperature control, and plate consistency.
● Assist in developing and executing new grill recipes and seasonal menu items.
● Ensure mise en place is prepared efficiently and accurately before each service.
Team Leadership & Training
● Supervise daily kitchen activities and delegate tasks to cooks and kitchen staff.
● Provide ongoing coaching, training, and performance feedback to the team.
● Act as the person in charge when the Head Chef is absent.
● Foster a positive, disciplined, and professional kitchen culture.
Inventory, Purchasing & Cost Control
● Assist with inventory monitoring, including ordering, stock rotation, and waste control.
● Ensure all ingredients are stored properly, especially meats and fresh produce.
● Support cost control efforts through efficient usage of ingredients and minimizing waste.
● Conduct regular stock checks and report any shortages or concerns to the Head Chef.
Kitchen Hygiene & Safety
● Maintain strict cleanliness and organization in all kitchen areas in accordance with HACCP and food safety standards.
● Ensure proper sanitation practices, including cleaning schedules and safe equipment handling.
● Enforce compliance with health, hygiene, and safety regulations at all times.
Coordination & Communication
● Work closely with the Head Chef and service team to ensure smooth communication during operations.
● Assist in planning staff schedules and coordinating kitchen workflow, especially during peak hours.
● Participate in daily briefings and menu updates.
REQUIREMENTS:
1. Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role.
2. Strong experience in grill cooking, including knowledge of meat cuts, temperature control, marination, and grilling techniques.
3. Excellent understanding of food safety, hygiene standards, kitchen operations, and HACCP practices.
4. Strong leadership, team management, and mentoring skills.
5. Ability to handle fast-paced, high-volume service environments.
6. Creative and knowledgeable in developing grill menus, sauces, sides, and signature dishes.
7. Strong organizational skills and attention to detail.
8. Able to work shifts, weekends, and public holidays.
9. Strong communication and problem-solving skills.
10. Physically fit and able to stand for long hours.
11. Professional appearance and positive working attitude.
Why Lay Day Gili Trawangan?
Join us at Layday Gili Trawangan, where your culinary skills will shine in one of the most exciting and vibrant locations in Gili Trawangan. Here, you'll be part of a dynamic team, providing exceptional culinary experiences while creating unforgettable memories for guests. It's more than just a job; it's an opportunity to be part of a lively, adventurous environment.
