Job Title: Sous Chef Hotel

Department : Food & Beverage

Report to : Hotel Manager

Area Location : Sosoro Hotel, Merak, Cilegon, Banten.

Key Responsibilities :

Lead, mentor, and supervise the kitchen team in daily operations.
Cook and prepare dishes to maintain consistent quality and presentation standards.
Develop, test, and create new menus in line with guest preferences and hotel standards.
Monitor kitchen hygiene, food safety standards, and compliance with health regulations.
Manage food inventory, purchasing, and ensure cost efficiency.
Act as a role model in maintaining discipline, teamwork, and a positive kitchen culture.
Assist in preparing F&B reports.

Qualification :

High school/Diploma/Bachelor's degree in Hospitality, Culinary Arts, or a related field.
Minimum 3–5 years of culinary experience, with at least 1–2 years as a Sous Chef (preferably in a star-rated hotel or well-known restaurant).
Creative in menu development with knowledge of current culinary trends.
Familiar with HACCP standards, food safety, and cost control.
Additional certifications in culinary are a plus.
Familiar with Hotel System : Realta
Flexible to work in shifts and able to perform under pressure.

Skill :

Strong communication and interpersonal skills.
Ability to manage stressful situations and resolve issues calmly and professionally.
Proficient in Hotel Management software (Realta).
Fluent in English, is an advantage.

Jenis Pekerjaan: Kontrak