Sous Chef

Movenpick Surabaya City, a contemporary hotel strategically positioned in the heart of Surabaya, offers a dynamic environment for culinary professionals. Located near key business districts, financial hubs, exhibition centres, hospitals, shopping centres, universities, and the vibrant carnival park area, the hotel provides an ideal setting for career growth within the hospitality industry. This role presents an opportunity to contribute to the culinary excellence of a renowned international brand.

About the Role

The Sous Chef is a critical leadership position within the hotel's kitchen brigade. This role involves direct oversight of daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation are consistently met. The Sous Chef acts as the right-hand to the Executive Chef, providing essential support in menu development, kitchen management, and staff development.

Key Responsibilities

• Supervise and coordinate the activities of all kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring efficient workflow and adherence to service standards.
• Assist in the development, testing, and execution of menus, ensuring they align with the hotel's culinary concept and seasonal availability of ingredients.
• Ensure strict compliance with all food safety and sanitation regulations, maintaining a clean, organized, and hazard-free kitchen environment.
• Manage inventory control, including ordering, receiving, and storing food and supplies, minimizing waste and controlling costs.
• Provide training, mentorship, and support to junior kitchen staff, fostering skill development and team cohesion.
• Monitor food quality and portion control during service, ensuring consistency and excellence in every dish.

Requirements

• Proven experience as a Sous Chef or equivalent leadership role in a high-volume, full-service restaurant or hotel kitchen.
• Formal culinary education or extensive hands-on experience demonstrating advanced cooking techniques and knowledge.
• Strong leadership skills with the ability to motivate, train, and manage a diverse kitchen team effectively.
• Deep understanding of food safety standards (e.g., HACCP) and sanitation practices.
• Excellent organizational skills, ability to multitask, and thrive under pressure in a fast-paced environment.
• Proficiency in local and international cuisines, with a focus on creativity and presentation.
• Ability to work flexible hours, including evenings, weekends, and holidays as required by the business.