As a Sous Chef Comissary at AYANA MidPlaza, Jakarta, you will be responsible for coordinating and overseeing all culinary activities in the Comissary. You will lead and manage a team of chefs to ensure the quality, consistency, and timely delivery of food products to all outlets within the hotel. Your attention to detail, excellent culinary skills, and ability to work in a fast-paced environment will contribute to the success of our culinary operations.
Responsibilities:
- Supervise and coordinate the production and distribution of food products from the Comissary to all outlets within the hotel.
- Ensure the quality, consistency, and presentation of food products meet the hotel's standards.
- Manage and train a team of chefs, providing guidance and support to ensure high performance and professional development.
- Monitor food inventory levels and ensure efficient utilization and rotation of ingredients.
- Collaborate with the Purchasing department to maintain adequate stock levels and order necessary supplies.
- Implement and maintain food safety and hygiene standards, in accordance with local regulations and hotel policies.
- Participate in menu planning and development, providing input on new dishes and techniques.
- Manage and control food costs, maximizing profitability without compromising quality.
- Assist in the recruitment and selection of culinary staff.
- Conduct regular training sessions to improve culinary skills and knowledge.
- Previous experience as a Sous Chef or Chef de Partie in a high-volume establishment.
- Strong culinary skills and knowledge, with a focus on Asian and Western cuisine.
- Leadership and supervisory experience, with the ability to motivate and inspire a team.
- Excellent organizational and time management skills.
- Strong attention to detail and commitment to delivering high-quality food products.
- Knowledge of food safety and hygiene standards.
- Excellent communication and interpersonal skills.
- Flexible schedule and ability to work in a fast-paced environment.
