Indonesian Souce Chef
Core
Control daily kitchen operations and the entire Kitchen Brigade in the absence of the Head Chef, ensuring food preparation, service, and standards meet agreed requirements.
Role type
Senior Sous Chef (Kitchen Operations)
Builds
Food products for hotel guests and banqueting operations
Domain
Hospitality / Hotel Food Service
Required skills
Kitchen brigade management, food cost control, stock rotation, food hygiene compliance, HACCP knowledge, menu planning, quality inspection, waste management
Preferred skills
Independent work, rapport building with senior management, passion for fresh ingredients, flexibility, positive attitude
Technologies
HACCP, COSHH, Health and Safety Act regulations
Responsibilities
Control kitchen operations and brigade in Head Chef's absence, inspect food preparation areas, manage food costs and portion control, check delivered goods for quality and quantity, ensure compliance with health and safety and hygiene regulations, report accidents and defects, assist in menu planning
Seniority
Senior, hands-on IC