Executive Sous Chef | Delonix Hotel Karawang

• Direct all aspects of kitchen operations, ensuring smooth and efficient running of the kitchen.
• Mentor, train, and inspire kitchen staff to uphold a high standard of culinary excellence.
• Maintain rigorous food quality and presentation standards, ensuring consistency across all offerings.
• Oversee food cost control, inventory management, and efficient ordering practices.
• Promote and uphold adherence to health and safety regulations in all food preparation and serving processes.
• Engage in hands-on cooking and ensure that all food items are presented beautifully and tastefully.
• Collaborate with management in conceptualizing culinary events and promotions.
• Continuously seek opportunities for menu improvement based on guest feedback and market trends.

• At least 3-5 years of experience in high-end dining establishments or luxury hotels, with a track record as a Sous Chef or similar role.
• Strong leadership capabilities with a passion for teamwork and staff development.
• Excellent communication skills in English, both written and verbal.
• Demonstrated proficiency in food cost management and operational efficiency.
• In-depth knowledge of culinary techniques and food safety regulations, with HACCP certification preferred.
• Creative mind with a strong passion for culinary arts and guest satisfaction.

• Dormitory

• Health Insurance

AYANA