Sous Chef - All Day Dining (Pre-opening) at Regent Bali Canggu
About this position
Responsibilities
• Prepare and cook a variety of dishes throughout the day, ensuring high standards of quality, taste, and presentation for breakfast, lunch, and dinner services.
• Support, train, and supervise kitchen staff, ensuring they adhere to recipes, cooking techniques, and safety standards. Foster a positive and productive team environment.
• Assist in the creation and development of menus that cater to various dining times and preferences, incorporating seasonal ingredients and customer feedback.
• Monitor the preparation and presentation of dishes to ensure they meet the restaurant’s quality standards. Address any issues promptly to maintain consistency.
• Oversee inventory levels and manage orders to ensure an adequate supply of ingredients while controlling food costs and minimizing waste.
• Ensure all kitchen operations adhere to health, safety, and sanitation regulations. Maintain a clean and organized kitchen environment and enforce proper hygiene practices among staff.
• Assist in managing kitchen operations during all service periods, ensuring timely preparation and delivery of meals and resolving any issues that arise.
• Work closely with the Executive Chef and other team members to ensure seamless communication and coordination between the kitchen and front-of-house staff.
Requirements
• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
• Strong knowledge of culinary techniques and kitchen operations.
• Excellent leadership and team management skills.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Strong communication and interpersonal skills.
• Knowledge of health and safety regulations in the kitchen.
• Passion for food and a commitment to delivering high-quality dishes.