Lowongan Kerja Jakarta Utara Posisi Sous Chef di PT Ebony Mitra Pratama

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Perusahaan	PT Ebony Mitra Pratama
Posisi	Sous Chef
Tempat	Jakarta Utara
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)

SOUS CHEF

We are seeking an experienced Sous Chef who can oversee day-to-day operations, recruit and train qualified staff members, and maintain high SOP standards. The Sous Chef will be responsible for developing a positive brand image through consistent customer service with professionalism and a positive attitude. The ideal candidate will have a strong background in kitchen management, planning, and analysis, with a specific focus in the Hospitality Industry. The Sous Chef will be in charge of a Contemporary Chinese Restaurant with Western Techniques.

JOB DESCRIPTION :

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. 
• Work seamlessly with recipes, standards and plating guides. 
• Maintain all HACCP aspects within the hotel operation.  
• Use appropriately all equipment, tools and machines. 
• Focus on constant improvement of training manuals and SOPs. 
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. 
• Work on offsite events when requested. 
• Complete tasks and jobs outside of the kitchen area. 
• Assist in inventory taking. 
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
• Prepare menus as requested, in a timely fashion. 
• Work on new dishes for food tastings and photo taking. 
• Control stations within the kitchen. 
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Effectively respond to guests’ requests. 
• Learn and adapt to changes. 
• Be receptive to constructive feedback.  
• Purchase for and control production. 
• Maintain at all times a professional and positive attitude towards team members and supervisors. 
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 
• Coordinate, organize and participate in all production pertaining to the kitchen.  
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. 
• Report to the Executive Chef on any issues and take appropriate action. 
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Chef de Cuisine. 
• Work closely with the Chef de Cuisine in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  
• Exercise maximum control on wastage to achieve optimum profitability. 
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Chef de Cuisine.  
• Prepare the necessary work orders for the Engineering department. 
• Ensure that recipes and costings are established and updated. 
• Monitor food quality and quantity to ensure the most economical usage of ingredients. 
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
• Select team members who display qualities and attributes that reflect department standards. 
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. 
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. 
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 
• Perform any other duties as required and directed by Management.
• Placement: Pantai Indah Kapuk, Jakarta Utara.

JOB REQUIREMENT :

• High School graduate or above. 
• 3 years in Western Cuisine in a 5-star category hotel or individual restaurant with high standards.  
• At least 3 years as a Chef de Partie or 1-year equivalent position.
• Have Been in a Chinese Kitchen would be an Advantage.
• Possess a valid health certificate.     
• Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Western Kitchen). 
• Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).  
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. 
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. 
• Able to work with and consume all products and ingredients. 
• Able to convert recipes and follow them through. 
• Proficient in Microsoft Word and Excel. 
• Able to set priorities and complete tasks in a timely manner. 
• Work well in stress situations, remain calm under pressure and able to solve problems. 
• Excellent leadership skills. 
• Knowledgeable in HACCP. 
• Technical education in hospitality or culinary school preferred. 
• Good command in English, both verbal and written to meet business needs, preferred. 
• Work experience in similar capacity with international chain hotels preferred. 
• Excellent communication, approachable and service-oriented attitude 
• Able to multi-task, adaptable, high initiative, discipline, meticulous, well-organized Willing to work with shift-based, include working on public holidays.
• Confident, has sense of leadership, detailed, dependable and hard worker .
• Highly responsible and reliable.
• Teamwork-oriented.
• Ability to focus attention on guest needs.
• Ability to work in the fast-paced environment and handle pressure.

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