Our client, a design-led luxury boutique hotel, is seeking a skilled Sous Chef to launch the pre-opening of their brand new rooftop bar & restaurant and fully run the kitchen operations.
The ideal candidate is a skilled and passionate culinary professional with extensive experience in high-quality kitchens. They should possess excellent technical cooking skills, along with a deep understanding of kitchen operations, menu planning, and inventory management. Creativity, attention to detail, and a commitment to hygiene and safety regulations are essential, along with the ability to work well under pressure.
Requirements :

• Open for local candidates.
• Minimum three years of experience in a professional kitchen, with at least one year in a Sous Chef or similar leadership role.
• Proven expertise in maintaining high food quality standards, from preparation to presentation.
• Strong understanding of kitchen operations, including inventory management, portion control, and cost efficiency.
• Proficient in handling and maintaining kitchen equipment to ensure smooth and safe operations.
• Young, dynamic, and energetic with a passion for culinary arts.
• Open-minded and eager to innovate with bold and creative ideas.
• Excellent interpersonal skills, fostering teamwork and a positive kitchen culture.
• Fluent in English, with the ability to communicate effectively with diverse teams and international guests.
• Strong leadership capabilities, able to guide and mentor kitchen staff.
• Quick decision-making and problem-solving skills, especially in high-pressure environments.
• Committed to maintaining a clean, organised, and safe kitchen environment.

Responsibilities :

• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring kitchen ingredients and food portions.
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
• Using kitchen equipment such as grills, ovens, steamers and warmers in food preparation.
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuring proper food temperatures when cooking and proper storage afterward.
• Keeping the workstation and kitchen equipment clean, organised and sanitised.
• Taking charge of kitchen opening, closing and other side duties.
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
• Oversee food preparation, checking that all kitchen staff are performing their duties.
• Monitor equipment quality and order new equipment as needed.
• Help the restaurant determine how much food and supplies need to be ordered.
• Optimise the recipes intelligently to optimise the costs and profit.
• Measure and control the food costs.
• Responsible for the pre-opening of the Rooftop pool Restaurant.
• Produce reports to present to the GM, weekly, monthly.
• Innovate and work with fresh, local and seasonal produce.
• Take part in the daily morning briefing.
• Train, motivate, lead all kitchen staff.

Benefits:

• Salary according to experience + BPJS
• Allowance
• Services charges
• THR
• Annual leave and Public holidays

Job Type: Full-time