Japanese Sous Chef responsible to assist the Executive Japanese Chef in the supervision of kitchen production, and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximize guest satisfaction and food profitability. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Kempinski Hotels, corporate guidelines and service concepts.
HOTEL INDONESIA KEMPINSKI JAKARTA
Hotel Indonesia Kempinski Jakarta is located next to the iconic Bundaran HI (Hotel Indonesia Roundabout) fountain at the heart of the city’s and in vicinity of main shopping area, business and lifestyle district. Its 289 rooms and suites offer grand views of Jakarta city, and the hotel boasts an array of amenities that caters to conventions and weddings as well as a broad collection of restaurants and bars. Integrated with the Grand Indonesia Shopping Mall, Hotel Indonesia Kempinski Jakarta also offers unmatched convenience for all its guests.
Key Responsibilities:
Support the Executive Japanese Chef in all aspects of the kitchen operation Possess a very good knowledge of various posts in the kitchen Assist, supervise and control the events, the general production, and à la carte production Prepare every courses as well as mise en place at the entire posts and ensure the highest quality products Responsible for the daily store order Responsible for a cost-conscious acting at the entire posts Control cold storage houses daily and refrigerators to ensure all items are properly kept, labeled, and used before expiry date for avoiding any wastage Clear and take care equipment at the entire posts and ensure it is working condition and report any faulty items to engineering Implement training for the subordinated employees, trainees and apprentices Conduct regular departmental meeting and daily briefing Substitute the Executive Japanese Chef in absence Follow HACCP standards meticulously and all line out according to Kempinski Standards for the kitchen operation Ensure a written daily hand over and any information of importance passed on to the next shift
Desired Skills & Qualifications:
Adaptability, energetic, and thrive under pressure 10 years kitchen experience 5 years in kitchen management role, preferably with an international 5 star hotel chain A standalone F&B operation experience is beneficial International and banqueting experience is preferred HACCP Certification Excellent English communication both oral and written Computer literacy – Ms. Office
Job Level: Manager/Senior Specialist
