Job Description

Key Responsibilities:

• Assist the Head Chef in the preparation and design of all food menus, focusing on continental dishes.
• Supervise and manage kitchen staff, ensuring high standards of food preparation, hygiene, and presentation.
• Monitor and control stock levels, ensuring proper storage and rotation of ingredients.
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
• Develop and implement new recipes and menu items, keeping up with industry trends and customer preferences.
• Train and mentor junior kitchen staff, fostering a positive and collaborative working environment.
• Oversee the daily operations of the kitchen in the absence of the Head Chef.
• Ensure consistent portion sizes, quality, and presentation of all dishes served.
• Collaborate with the front-of-house team to address customer feedback and improve service.

Qualifications:

• Proven experience as a Sous Chef or in a similar role within a continental kitchen.
• Strong knowledge of continental cuisine and cooking techniques.
• Excellent leadership and communication skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Attention to detail and a commitment to maintaining high culinary standards.
• Culinary degree or relevant certification is preferred.

Benefits:

• Competitive salary and performance-based bonuses.
• Opportunities for professional development and career advancement.
• Employee discounts on food and beverages.
• Health and wellness benefits

Job Types: Full-time, Permanent

Pay: ?40,000.00 - ?50,000.00 per month

Jadwal:

• Day shift
• Rotational shift

Tunjangan:

• Food provided
• Health insurance
• Provident Fund

Upah Tambahan:

• Performance bonus

Experience:

• total work: 8 years (Required)
• Continental Cuisine: 5 years (Required)

Work Location: In person