Sous Chef

Key Responsibilities:

- Assist the F&B Manager in planning and directing food preparation.

- Oversee day-to-day kitchen operations to ensure smooth and efficient workflow.

- Collaborate with the kitchen team to develop and implement creative and innovative menu items that align with the restaurants concept and vision

- Monitor inventory levels, ordering, and stock rotation.

- Enforce food safety and sanitation protocols in compliance with health regulations.

- Assist with the management of kitchen staff, including scheduling, performance reviews, and disciplinary actions if necessary.

- Work closely with the Front of House team to ensure seamless service and customer satisfaction.

- Ensure cost control, portion management, and waste reduction.

Requirements:

- Minimum 2-3 years experience in a professional kitchen in a supervisory role.

- Proven experience as Sous Chef or similar role in a hotel or upscale restaurant.

- Strong knowledge of various cooking methods, ingredients, and kitchen equipment.

- Solid understanding of food hygiene and kitchen safety standards.

- Leadership and communication skills to effectively manage a diverse team.

- Culinary degree or equivalent certification is an added value

Information :

• Company : Maxone Hotel
• Position : Sous Chef
• Location : Gianyar
• Country : ID