Japanese Sous Chef - Gran Melia Jakarta

Descripción del empleo

Key Responsibilities • Supervise the preparation and presentation of Japanese dishes across hotel outlets and events. • Ensure consistent quality, flavor, portion control, temperature, and presentation. • Support menu planning, recipe development, production sheets, and operational standards. • Coordinate kitchen operations with restaurant, banquet, room service, and front-of-house teams. • Lead and train kitchen staff, manage schedules, and monitor performance. • Oversee breakfast, restaurant, room service, and event preparations. • Maintain food safety, HACCP, hygiene, health and safety, and sustainability standards. • Assist with inventory, ordering, stock control, cost management, and waste reduction. • Address guest complaints and support the resolution of service issues. • Participate in briefings, service reviews, events planning, and operational improvement initiatives. Requirements • Proven experience as a Sous Chef, preferably in Japanese cuisine and a luxury hotel or high-volume restaurant. • Strong knowledge of Japanese culinary techniques, ingredients, sushi, sashimi, and hot kitchen preparation. • Excellent leadership, organization, and communication skills. • Knowledge of food safety, HACCP, budgeting, and inventory control. • Ability to work under pressure and manage multiple services. • Culinary qualification and food safety certification preferred. • Fluent English; additional languages are an advantage.

Requisitos