Jr. Sous Chef - Ala Carte | AYANA Midplaza, JAKARTA

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.

• 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.