Sous Chef

- Wide knowledge in the culinary field - Minimum 3 years experience in leading a kitchen team - Extensive experience preparing a wide variety of quality Western and Indonesian/ Asian dishes (incl. vegetarian/ vegan/ glutenfree/ lactose free) - Motivate and train team, efficient staff scheduling, ensure standards are met - Monitor stocks for baking and cooking ingredients, cost control - Maintain food safety, kitchen hygiene and quality standards - Check quality of material and condition of equipment and devices used - Outstanding plating/ buffet presentation - Creative and detailed work, high level of precision. - Positive attitude and leading by good example