SOLAIRE RESORT ENTERTAINMENT CITY

POSITION SUMMARY

Train, supervise, and work with all cooks and culinary staff to prepare, cook, and present food according to hotel-standard recipes and create quality food products.

Responsible for multiple culinary workstations, ensuring the efficiency of the line and kitchen operations on a scheduled shift in accordance with specifications, standards, and safety requirements (food safety, occupational safety, and fire safety).

DUTIES AND RESPONSIBILITIES

• Work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
• Actively supports Hygiene and IFSS / ISO22000 and HACCP programs for food safety.
• Train, monitor, and supervise employees to ensure quality food products
• Maintain the highest degree of standards set by the Chef de cuisine in the kitchen.
• Reports all important matters to the Chef de Cuisine and helps in the overall control of food cost and budget allotments in the kitchen.
• Comply with Solaire's Integrated Food Safety System, Fire Safety and Occupational Safety requirements. Take necessary steps as needed to ensure safety protocols are followed and implemented while on duty.

QUALIFICATIONS AND REQUIREMENTS

• At least 5 years of experience as Sous Chef or Junior Sous Chef.
• With 5 years of experience in the 5-star luxury segment.
• Open to all nationalities (i.e., Indonesian, Thai, Chinese, Malaysian, European) who have expertise in Asian cuisine.
• Degree in Culinary Arts or equivalent
• Expertise in the food product, presentation, quality, and preparation along with menu concept and design.
• Willing to work in shifting schedules, overtime, holidays, and weekends.
• Trained and Knowledgeable in Food Safety (HACCP / ISO22000)

Please refer to job description.