Deskripsi Pekerjaan
Food Journal is seeking a passionate and experienced Sous Chef to lead our culinary operations in the vibrant city of Kuching, Sarawak. In this pivotal role, you will be responsible for the smooth running of the kitchen, ensuring that every dish that leaves our kitchen meets our high standards of quality, presentation, and taste. You will oversee the daily preparation, cooking, and presentation of meals, ensuring that all recipes are followed precisely while maintaining an efficient and organized workflow.
We pride ourselves on excellence and hygiene. As our Sous Chef, you will enforce strict food safety protocols and hygiene standards, creating a clean and safe environment for both staff and customers. You will also play a key role in staff management, providing training and guidance to junior chefs and kitchen assistants to ensure a cohesive and high-performing team. If you are a creative problem solver with a love for culinary arts and a commitment to perfection, we want to hear from you.
Join a dynamic team where your culinary skills will be valued and nurtured. We offer a competitive salary package and the opportunity to work in a thriving hospitality setting. Candidates must have a strong background in hospitality, excellent organizational skills, and the ability to thrive in a busy kitchen environment.
Tanggung Jawab
- Oversee daily kitchen operations and manage workflow to ensure timely service.
- Ensure all food items are prepared according to established recipes and quality standards.
- Maintain strict adherence to food hygiene and safety regulations at all times.
- Train, mentor, and supervise kitchen staff, including chefs, cooks, and dishwashers.
- Manage inventory levels and assist in controlling food costs and waste.
- Develop and test new menu items in collaboration with the Head Chef.
- Ensure the kitchen equipment is clean, sanitized, and in good working order.
Kualifikasi
- Proven experience as a Sous Chef or similar role in a high-volume kitchen environment.
- Culinary degree or professional cooking certification is preferred but not mandatory.
- Strong knowledge of food safety, hygiene, and sanitation standards.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work under pressure and perform well in a fast-paced, busy environment.
- Creativity in menu planning and food presentation.
- Valid food handling certificate or proof of training.