Deskripsi Pekerjaan
Join Tlaga Singha's dynamic culinary team as our Sous Chef, where your expertise will drive excellence in our Bali kitchen operations. We seek a passionate professional with deep knowledge of Kitchen Management, Food Costing, and Wastage Control to optimize our menu offerings and financial efficiency. You'll oversee daily kitchen activities, ensuring seamless workflow while maintaining the highest standards of food quality and hygiene. This role requires mastery of professional kitchen equipment and the ability to innovate within our vibrant Indonesian culinary framework. As a key leader, you'll mentor junior staff, implement cost-saving measures, and collaborate with the Head Chef to create memorable dining experiences for our guests. Tlaga Singha offers a collaborative environment where creativity meets operational excellence, providing opportunities for professional growth in Bali's thriving hospitality sector.
Tanggung Jawab
- Manage daily kitchen operations including staff scheduling, inventory control, and workflow optimization
- Implement food costing strategies and wastage reduction protocols to maximize profitability
- Oversee food preparation, presentation, and quality standards across all menu sections
- Mentor and train junior kitchen staff on techniques, safety protocols, and culinary best practices
- Collaborate with Head Chef on menu development, seasonal specials, and cost-effective sourcing
- Ensure strict adherence to HACCP standards and local health regulations
- Monitor equipment performance and coordinate maintenance to prevent operational downtime
- Analyze sales data to adjust production quantities and minimize food waste
Kualifikasi
- Minimum 3 years of professional kitchen experience with at least 1 year in a supervisory role
- Expert knowledge of food costing, inventory management, and wastage control systems
- Proven ability to manage kitchen operations in high-volume hospitality settings
- Certification in food safety and hygiene (HACCP/SERVSAFE preferred)
- Strong leadership skills with experience training and motivating kitchen teams
- Proficiency in using kitchen equipment and technology (POS, inventory software)
- Deep understanding of Indonesian cuisine and international culinary trends
- Ability to work efficiently under pressure while maintaining quality standards