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.
- 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.
TBA