Deskripsi Pekerjaan
Are you a culinary professional with a passion for excellence and a flair for leadership? We are currently seeking a dedicated and talented Sous Chef to join our kitchen team in Surabaya. This is an exciting opportunity for a proactive chef to showcase their creativity, manage kitchen operations, and contribute to a high-quality dining experience.
As the Sous Chef, you will work closely with the Head Chef to oversee daily operations, mentor junior staff, and ensure that every dish served meets our strict standards of quality, presentation, and hygiene. We are looking for someone who thrives in a fast-paced environment and possesses the technical skills to maintain consistency and efficiency in our kitchen.
Join us and take the next step in your culinary career with a team that values innovation, teamwork, and professional growth.
Tanggung Jawab
- Assist the Head Chef in planning and developing creative, seasonal menus.
- Supervise and coordinate the daily activities of kitchen staff to ensure smooth operations.
- Maintain high standards of food quality, preparation, and plate presentation.
- Ensure compliance with all health, safety, and hygiene regulations in the kitchen.
- Manage inventory levels, including ordering supplies and minimizing food waste.
- Train and mentor junior cooks and kitchen assistants to enhance team performance.
- Monitor food costs and assist in budget management for kitchen expenses.
- Step in to lead kitchen operations during the absence of the Head Chef.
Kualifikasi
- Minimum 2-3 years of experience in a professional kitchen environment as a Sous Chef or Senior Chef de Partie.
- Strong knowledge of culinary techniques, food safety, and kitchen management.
- Excellent leadership skills with the ability to manage and motivate a diverse team.
- Creative mindset with an eye for detail and presentation.
- Ability to remain calm and efficient under pressure in a fast-paced environment.
- Strong communication skills in Indonesian; English proficiency is a plus.
- Certification in Food Handling or relevant culinary vocational training is highly preferred.