AYANA Midplaza, Jakarta is seeking a passionate and skilled Jr. Sous Chef - Ala Carte to join our dynamic culinary team. In this role, you will assist in managing the kitchen operations and ensure that our guests receive outstanding culinary experiences.
Responsibilities:
- Collaborate with the Chef de Cuisine and other kitchen staff to create, develop, and execute a diverse ala carte menu that highlights seasonal ingredients.
- Supervise and train kitchen staff, ensuring high food quality and presentation standards are met at all times.
- Participate in food preparation, ensuring that each dish is prepared according to recipes and guidelines, and meets guest expectations.
- Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations at all times.
- Assist in managing food inventory and placing orders for supplies as needed to ensure smooth kitchen operations.
- Monitor food quality and consistency to provide an excellent dining experience for our guests.
- Assist in menu planning and development, adapting offerings based on guest feedback and food trends.
- Actively promote teamwork and communication among staff to enhance a positive work environment.
- Participate in special events and promotions as directed by the culinary leadership.
Requirements
- Minimum of 2 years of experience as a Chef de Partie or similar role in a reputable high-end restaurant or hotel focusing on ala carte service.
- Strong knowledge of various cooking techniques, cuisines, and food safety standards.
- Ability to manage and inspire a team, promoting a collaborative and positive work atmosphere.
- Excellent organizational and time-management skills, with the ability to prioritize and work efficiently in a fast-paced environment.
- Strong communication skills in both English and Bahasa Indonesia, both written and spoken.
- Passion for culinary innovation and creativity, with a keen eye for detail in presentation and flavor.
- Culinary degree or certification from a recognized institution is preferred.