Total 5 sous chef job vacancies in Indonesia

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

1. Preparation and Production:

   • Assist in the preparation and production of bakery items, including bread, pastries, cakes, and other baked goods.
   • Follow recipes and ensure consistency in taste, texture, and presentation.

2. Quality Assurance:

   • Ensure all bakery items meet the hotel’s quality standards.
   • Monitor baking processes to prevent overcooking or undercooking.

3. Support and Supervision:

   • Supervise and support commis chefs and other junior staff in the bakery section.
   • Assign tasks and ensure smooth workflow during operations.

4. Inventory Management:

   • Manage ingredients, monitor stock levels, and place orders for bakery supplies as needed.
   • Ensure proper storage and handling of ingredients.

5. Creativity and Innovation:

   • Contribute ideas for new bakery items and seasonal offerings.
   • Experiment with recipes and techniques to enhance the menu.

6. Compliance and Hygiene:

   • Maintain cleanliness and hygiene standards in the bakery section.
   • Adhere to food safety guidelines and hotel policies.

7. Equipment Handling:

   • Operate and maintain bakery equipment such as ovens, mixers, and proofing cabinets.
   • Report any equipment malfunctions or maintenance requirements.

The Chef de Partie oversees the section or station within the kitchen, ensuring the smooth and efficient operation of that area. The Chef de Partie is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

To maintain a high standard of all food preparation, service and hygiene in his respective Kitchens, according to the standards required by the management. Chinese Chef might take charge of the kitchen operation when the Executive Chef and Executive Sous Chef are on leave or absent from work / ensure consistency in the food quality, taste and presentation.

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies
What you will be doing:
Actively share ideas, opinions and suggestions to improve the environment and menus
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
Communicate effectively with the rest of the team and thrive for guest feedback