SOUS CHEF

Company Description paradise of paradoxes.
25hours hotel jakarta the oddbird is a space that celebrates culture and lifestyle with nostalgia, authenticity, and genuine hospitality.
It embodies poetic contrasts-the paradise of paradoxes.
Nestled in the heart of the sudirman central business district (scbd) within district8, 25hours hotel jakarta the oddbird stands tall with 38 stories, featuring 210 rooms and 135 serviced apartments rising above ashta mall in the senopati area, the city's hottest business and lifestyle district.
Job Description Primary Responsibilities   Operation   Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work   Ensure personal cleanliness and proper deportment of all team members   Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage   Discuss with the Executive Chef and recommends menu price adjustments   Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner   Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food   Suggest new recipe/products which may improve quality of food or lower food cost   Check the maintenance of all kitchen equipment   Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to   Team Management   Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization   Interview, select and recruit team members   Identify and develop team members with potential   Conduct performance review with the team   Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business   Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service   Other Responsibilities   Be well versed in hotel fire & life safety/emergency procedures   Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)   Attend all briefings, meetings and trainings as assigned by management   Maintain a high standard of personal appearance and hygiene at all times   Perform other reasonable duties assigned by the assigned by the Management Qualifications Knowledge and Experience   Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage   Competencies   Strong leadership, interpersonal and training skills Good communication and customer contact skills Service oriented with an eye for details Ability to work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Well-presented and professionally groomed at all times   Additional Information In compliance with employment laws in Indonesia, this position is only open to Indonesians.