Executive Sous Chef

Department: Food & Beverage

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

DescriptionAssisting in the direction of all aspects of the food production and Stewarding operations under the direction of the Executive Chef and within the limits of established Kempinski procedures.

Key Responsibilities\nImplement and practice HACCP.\nAssist with organizing special events and special food promotions.\nAssist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.\nAssume the duties and responsibilities of the Executive Chef in their absence. \nAssist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.\nParticipate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.\nMaintain a hygienic kitchen and personal hygiene.\nWork with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.\nAssist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.\nEnsure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.\nCoach, counsel and discipline staff, providing constructive feedback to enhance performance.\nWork with Executive Chef in the preparation and management of the department’s budget.\n