Sous Chef Banquet

3 days ago

Central Jakarta, Indonesia AYANA Hospitality Full time 9,000,000 - 12,000,000 per year

Join our team and be part of the continued success of AYANA Midplaza, Jakarta, where we pride ourselves on providing exceptional culinary experiences.

We are looking for a talented individual to fill the role of Sous Chef Banquet, who will play a key role in executing exquisite banquet services.

Summary of Responsibilities:

  • Collaborate with Executive Chef/Executive Sous Chef to plan and execute menus for banquet events, ensuring high standards of quality and presentation.

  • Assist in managing kitchen staff during banquets, directing the preparation and presentation of food, and maintaining a high level of service.

  • Monitor and manage food inventory, requisitioning items as necessary to ensure efficient kitchen operation during events.
  • Participate in the setup of banquet kitchens, including equipment setup and preparation areas for smooth operational flow.
  • Ensure all health and safety regulations are adhered to, including food sanitation standards and safety protocols.
  • Interact with clients and event planners to customize menus and ensure their culinary expectations are met.
  • Manage the quality of food served, rectifying issues as needed, and ensuring guests receive the best dining experience.
  • Maintain cleanliness and organization of kitchen and storage areas according to hotel standards.
  • Participate in training kitchen staff on menu items and cooking techniques to enhance their skills and knowledge.
Requirements
  • Only for Indonesian Citizen
  • Minimum of 3 years' experience in a culinary role within a banquet or hotel environment.
  • Experience in managing a team and leading kitchen operations during large-scale events.
  • Strong knowledge of banquet cuisine and ability to execute high-quality dishes under pressure.
  • Excellent organizational and time-management skills.
  • Strong leadership abilities and communication skills to coordinate with different teams.
  • In-depth knowledge of food safety principles and best practices; HACCP certification is advantageous.
  • Ability to work flexible hours, including evenings and weekends, as needed for events.
  • Proficiency in English communication, both written and spoken.
  • A degree in Culinary Arts or related field from an accredited institution is preferred.
Benefits

TBA

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