Lowongan Kerja Lombok Tengah Posisi Sous Chef di PT.ORIGIN RESORT LOMBOK

Info Loker

Perusahaan	PT.ORIGIN RESORT LOMBOK
Posisi	Sous Chef
Tempat	Lombok Tengah
Jenis Pekerjaan	Kontrak/Temporer
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

Job Overview:

You will be responsible for overseeing and managing daily kitchen operations, ensuring the highest standards of food quality, presentation, and safety are met. The ideal candidate will possess strong leadership skills, a deep understanding of culinary arts, and the ability to thrive in a fast-paced, high-volume environment while inspiring the kitchen brigade to achieve excellence.

Key Responsibilties:

• Managing all aspects of the kitchen, including food production, preparation, and plating, ensuring consistency and quality across all outlets.

• Supervise, train, and mentor kitchen staff, from commis chefs to chefs de partie. Conduct performance evaluations and provide guidance to foster professional development and teamwork.

• Collaborate with the Corp Executive Chef on menu creation, recipe development, and seasonal specials. Ensure all dishes are prepared according to standard recipes and specifications.

• Monitor food and operating costs to maintain profitability. Manage inventory, ordering, and stock rotation to minimize waste and spoilage. Ensure all food products received are of high quality and meet resort standards.

• Uphold strict health, safety, and sanitation standards (HACCP) throughout all kitchen areas. Ensure all equipment is properly maintained and used safely.

• Lead the kitchen team. Motivating the staff to perform at their best and maintaining a positive and professional work environment.

• Address any guest concerns related to food quality and service promptly and professionally, ensuring a superior dining experience.

Key Competencies:

• Advanced knowledge of various cooking techniques, ingredients, equipment, and culinary processes.

• Proven ability to lead, motivate, and manage a diverse kitchen team effectively.

• Ability to remain calm and make effective decisions in a high-pressure, fast-paced environment.

• Meticulous attention to detail in food preparation, plating, and kitchen cleanliness.

Qualification :

• A minimum of 3-5 years of progressive experience in a professional kitchen, with at least 2 years in a supervisory role (e.g., Chef de Partie or Junior Sous Chef), preferably within a 4 or 5-star hotel or resort.

• Strong understanding of food costing, inventory management, and budget control.

• Ability to work under pressure

• Excellent verbal and written communication skills to interact effectively with staff, management, and suppliers.

• Willing to relocate to Lombok at your own cost

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