Sous Chef - Mexican Cuisine | AYANA BALI
Join our team and be part of the continued success of Bali’s largest integrated resort.
We offer an exciting career opportunity for an individual with the following details:
Summary of Responsibilities:
- Meet with Executive Chef/Executive Sous Chef/CDC to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance
- Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities
- Interact with customers and review guest feedback periodically
- Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range
- Take physical inventory of specified food items for daily inventory and production charts according to department standards
- Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks
- Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
- Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
- Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up
- Participate and contribute to the resort sustainability program through education, interaction, and suggestion
Requirements
- Only for Indonesian Citizen
- Minimum of 2 years of solid experience at the culinary management level in a high volume business standalone/free-standing Mexican restaurant that is reputable and most talked-about
- Excellent organizational and time-management abilities
- High attention to detail and a commitment to culinary excellence
- Proven track of delivering passion and innovation in creating high-level quality and modern cuisine which is sustainable and is recognized in the market
- Strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely
- Knowledge of food safety principles and best practices, HACCP certification is desirable
- Understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list
- Eloquent in English communication in both written and spoken
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required. Bachelor’s Degree is desirable