Deskripsi Pekerjaan
We are seeking a highly skilled and passionate Sous Chef to join our culinary team in Bandung. As the second-in-command, you will play a pivotal role in maintaining our high standards of food quality, kitchen efficiency, and operational excellence. The ideal candidate will be a hands-on leader with a sharp eye for financial performance, specifically in food cost management and inventory control.
You will be responsible for supporting the Executive Chef in menu development, staff supervision, and ensuring that all kitchen operations comply with the highest safety and hygiene standards. If you are a culinary professional who thrives in a fast-paced environment and possesses strong analytical skills regarding COGS and kitchen operations, we want to hear from you.
Tanggung Jawab
- Assist the Executive Chef in daily kitchen operations and menu execution.
- Monitor and manage COGS (Cost of Goods Sold) to ensure food cost targets are met.
- Oversee precise food costing for new and existing menu items.
- Manage inventory levels, including stock rotation, ordering, and supplier relationships to minimize waste.
- Supervise kitchen staff, ensuring consistent training and adherence to culinary standards.
- Maintain and enforce rigorous Kitchen Safety, Sanitation, and HACCP protocols.
- Contribute to kitchen administration, including scheduling and performance monitoring.
Kualifikasi
- Minimum of 3-5 years of experience in a professional kitchen, with at least 1 year in a Sous Chef or Senior Chef de Partie role.
- Expert knowledge of inventory management systems and kitchen financial reporting.
- Demonstrated ability to manage food costs and optimize kitchen margins.
- Strong leadership skills with the ability to manage and motivate a diverse culinary team.
- Excellent understanding of food safety regulations and hygiene standards.
- Proven ability to remain calm and effective under high-pressure, fast-paced service environments.
- Formal culinary education or relevant certification is highly regarded.