Lowongan Kerja Bali Posisi Sous Chef di Shishi izakaya lounge & Nightclub Bali

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Perusahaan	Shishi izakaya lounge & Nightclub Bali
Posisi	Sous Chef
Tempat	Bali
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 6.775.000
Gaji Max	Rp. 10.125.000

Key Responsibilities:

• Support the Head Chef: Assist the Head Chef in menu planning, food preparation, and overseeing kitchen operations to ensure high standards of food quality and consistency.
• Supervise Kitchen Staff: Manage and supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring proper training and adherence to safety and sanitation standards.
• Ensure Food Quality: Oversee the preparation and presentation of dishes, ensuring they meet the restaurant’s quality standards and are served promptly.
• Manage Inventory: Assist in ordering food and supplies, managing stock levels, and minimizing waste. Ensure that all ingredients are fresh and stored properly.
• Maintain Cleanliness and Safety: Ensure the kitchen adheres to health and safety regulations, maintaining cleanliness, food safety, and sanitation throughout the cooking process.
• Oversee Kitchen Operations: Help manage kitchen schedules, staff rotations, and ensure smooth service during busy periods.
• Assist in Staff Development: Train and mentor junior kitchen staff, providing guidance and support to improve their skills and efficiency.
• Handle Administrative Tasks: Assist with managing kitchen budgets, inventory records, and other administrative duties as required by the Head Chef.
• Troubleshoot Issues: Quickly resolve any issues or challenges that arise during meal preparation or service.

Qualifications:

• Culinary Experience: At least 3-5 years of experience working in a professional kitchen, with some experience in a leadership or supervisory role.
• Leadership Skills: Strong ability to manage and motivate kitchen staff, ensuring efficient operations and high morale.
• Creativity and Passion for Cooking: Ability to contribute to menu planning and provide input on new dishes and food trends.
• Knowledge of Food Safety: In-depth knowledge of food handling, safety regulations, and sanitation practices.
• Time Management: Ability to handle multiple tasks, manage time effectively, and work under pressure in a fast-paced environment.
• Communication Skills: Excellent communication skills for interacting with kitchen staff, front-of-house staff, and suppliers.
• Flexibility: Ability to work evenings, weekends, and holidays as required.

Preferred Qualifications:

• Culinary Education: Formal culinary training or a degree in hospitality management or a related field.
• Advanced Cooking Techniques: Proficiency in advanced cooking techniques and methods, including but not limited to grilling, sautéing, and baking.

Physical Requirements:

• Ability to stand for long periods and lift heavy items (e.g., pots, pans, and ingredients).
• Ability to work in a hot, fast-paced kitchen environment.

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