Deskripsi pekerjaan Sous Chef Toby's Estate Indonesia
Requirements:
- Diploma/Degree in Culinary Arts or related discipline.
- A minimum of 5+ years proven Head Chef experience in reputable culinary establishment.
- Proven knowledge of Western, Asian and Indonesian food.
- Extensive knowledge of Western and Indonesian culinary traditions, ingredients, and techniques.
- Outstanding communication and leadership skills (kitchen management).
- Responsible for handle the overall operation of the kitchen.
- Has genuine interest in F&B, self-motivated, able to forecast food and beverages needs, eye for details and resourceful.
- Up-to-date with culinary trends and optimized kitchen processes.
- Good understanding of useful computer programs (MS Office, POS, restaurant management softwares).
- Credentials in health and safety training.
- Passion for creating and enhancing culinary style, and exhibiting passion for culinary arts.
- Proven leadership ability that supports an environment of employee growth and development, inter-departmental teamwork and exceptional customer service.
- Willing to undergo training in Jakarta for approximately one month.
Responsibilities:
- Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and Service Standards.
- Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients
- Control and direct the food preparation process and any other relative activities.
- Up to date with culinary trends and optimized kitchen processes.
- Oversee food production, preparation, and presentation ensuring top quality and consistency.
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
- Approve and “polish” dishes before they reach the customer.
- Plan orders of equipment or ingredients according to identified shortages.
- Arrange for repairs when necessary.
- Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures
- Be fully in charge of hiring, managing and training kitchen staff.
