Sous Chef Banquet | AYANA Midplaza, JAKARTA

• 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.

AYANA