Sous Chef - Indian Cuisine | AYANA BALI

• Meet with Executive Chef/Executive Sous Chef/CDC to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance

• Prepare all dishes following recipes and yield guides, according to standards, and assign production and preparation work for all staff to complete, and review priorities
• Interact with customers and review guest feedback periodically
• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range
• Take physical inventory of specified food items for daily inventory and production charts according to standards
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks
• Ensure the Service Staff are informed of menu items served and the amount available for the meal period and functions
• Monitor the performance of staff and ensure all procedures are completed to the standards; rectify deficiencies with respective personnel
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure the quality of products received
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up
• Participate and contribute to the resort sustainability program through education, interaction, and suggestion

• Only for Indonesian Citizen
• Minimum of 2 years' experience at the culinary management level in a high volume business standalone/free-standing restaurant that is reputable or within the hospitality industry; in Indian cuisine
• Extensive understanding of Indian spices, ingredients, and preparation methods
• Proven track of delivering passion and innovation in creating high-level quality dishes, which is sustainable and recognized in the market
• Strong business acumen with a strong sense of competition in the business and is ahead of the trend
• Strong leadership skills with an acute sense of good judgment and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely
• In-depth knowledge of food safety principles and best practices, HACCP certification is desirable
• Deep understanding of the profit & loss goals, proficient in performing regular menu engineering, and maintaining an up-to-date market list
• Eloquent in English communication in both written and spoken. Knowledge of the Indian language is desirable
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable

AYANA Hospitality