Deskripsi Pekerjaan
Are you a culinary professional with a passion for excellence? Fresh Market Mataram is seeking a dedicated and creative Sous Chef to join our dynamic kitchen team in the beautiful area of Senggigi. As a Sous Chef, you will play a pivotal role in maintaining our high standards of food quality and operational efficiency across both our cold and hot kitchen stations.
You will work closely with the Head Chef to manage daily operations, lead kitchen staff, and ensure that every dish served reflects the freshness and quality that our customers expect. This role is perfect for a talented chef looking to hone their leadership skills in a fast-paced, high-quality environment.
If you are a culinary leader with a keen eye for detail, a commitment to food safety, and a drive to create memorable dining experiences, we want to hear from you. Join us in delivering premium quality ingredients and exquisite meals to our guests in the heart of Lombok.
Tanggung Jawab
- Oversee daily operations in both hot and cold kitchen stations to ensure premium quality.
- Supervise kitchen staff, ensuring proper food preparation and cooking techniques are followed.
- Maintain strict inventory control and minimize waste while ensuring constant availability of ingredients.
- Monitor food safety and sanitation standards according to health department regulations.
- Collaborate with the Head Chef to develop seasonal menus and daily specials.
- Ensure timely order fulfillment and smooth service flow during peak business hours.
- Assist in training new culinary staff on kitchen protocols and standard operating procedures.
Kualifikasi
- Minimum 3-5 years of professional culinary experience, with at least 1 year in a supervisory role.
- Strong knowledge of hot and cold kitchen preparation techniques.
- Deep understanding of food safety, hygiene, and kitchen sanitation practices (HACCP knowledge is a plus).
- Excellent communication and leadership skills to manage a diverse team.
- Ability to work in a high-pressure environment while maintaining a positive, professional attitude.
- Formal culinary training or equivalent professional certification is highly preferred.
- Flexibility to work shifts, including weekends and public holidays.