Sous Chef Banquet | AYANA Midplaza, JAKARTA

Join our team at AYANA Midplaza Jakarta and contribute to the success of our highly regarded banquet services. We are seeking a passionate and skilled Sous Chef to support our culinary team in delivering exceptional dining experiences.

Responsibilities:

• Assist the Executive Chef in overseeing all culinary operations related to banquets, including the creation and execution of banquet menus, ensuring food quality, taste, and presentation meet AYANA's high standards.
• Coordinate and manage the preparation and service of banquet food items, ensuring efficiency and adherence to safety and sanitation standards.
• Supervise and train kitchen staff, providing guidance to maintain high standards of food preparation and presentation.
• Work closely with event planners and other departments to align menu offerings with guest expectations and event themes.
• Monitor food inventory levels and assist in ordering supplies to ensure adequate stock for events.
• Participate in cost control measures, including monitoring food waste and implementing strategies to maximize profitability.
• Contribute to menu development and food presentation ideas to enhance the overall guest experience.
• Maintain organization and cleanliness of the kitchen and banquet areas, ensuring compliance with health and safety regulations.
• Assist in coordinating and executing large-scale events, ensuring all aspects of food preparation and service run smoothly.

• Only for Indonesian citizens.
• Minimum of 2 years of experience as a Sous Chef in banquet, from 4-5 Star Hotel Background
• Proven ability to prepare and execute high-quality dishes under time constraints while maintaining attention to detail.
• Strong leadership skills with the ability to manage and motivate kitchen staff effectively.
• Excellent organizational and time management skills to handle multiple tasks in a busy environment.
• Knowledge of food safety principles and best practices; HACCP certification is preferred.
• Ability to work collaboratively with other departments to ensure seamless event execution.
• Competency in managing food costs and controlling inventory.
• Strong communication skills in both English and Bahasa Indonesia.
• Willingness to work flexible hours, including weekends and holidays, as needed.