Sous Chef - Pan Asian

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Main Duties:

Administration: Requisitions food orders from store room and daily market list.               

Customer Service: Ensure that guests have service up to standards as of Novotel.

Financial:. Responsible for all food product related cost.

Operational:

1. Assist in planning menus being innovative and creative with current market trends

2. Prepares cold and hot dishes, desserts and other foods.

3. Maintains proper food quality in accordance with standardized company     procedures including spec sheets and recipes.

4. Requisitions all necessary foot items from storeroom.

5. Prepares advance preparation for next day and for the next shift.

6. Maintains clean and orderly work area.

7. Attends all kitchen meeting and training as requested.

8. Expected to carry out all reasonable requests by Management, which the associate is capable of performing.

9. Understands job descriptions of other working colleagues.

10. Supervise and assist in total food production.

11. Attends Executive Chef/Sous Chef meetings when required.

12. Regularly reports all needed maintenance to the Executive Sous Chef/Engineering.

13. Is well groomed and takes care of personal hygiene

Personnel: Establish rapport among co-employees at all levels and training.

Other Duties: Any other duties as may be assigned from time to time

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

We are actively seeking experienced Chef with a Diploma or Degree and a proficiency of 4 to 8 years in Continental, Indonesian and Oriental cuisines.