SOUS CHEF
Responsibilities:
- Manage kitchen operations in Chef’s absence
- Stock monitoring and ordering
- Making sure the whole kitchen environment is clean, safe and hygienic
- Managing food preparation and cooking as well as safety aspects
- Controlling staff’s hygiene
- Managing staff scheduling, training and counseling
- Maintaining overall quality standards in the kitchen section
- Prepare, suggest and implement à la carte food menus, set menus, menus for events and other special food requirements for daily kitchen operation
- Follow up all the orders with other staff
Requirements:
- Good cooking skills, at least 1-year- experience as C.D.P or same level
- Able to communicate and write in English is an advantage
- Basic culinary math (food costing)
- Basic computer skills (word, excel)
- Team leader and team player, able to handle multi-tasking and ensure good team work
- Able to manage and lead others, with natural authority
- Flexible regarding working hours/shifts/working during weekend
- Able to work under pressure
- Good knowledge of food safety and hygienic regulations
Send your complete CV to:
hrd@bridgesbali.com