Corporate Sous Chef

Join PT Panna Berkat Mandiri as a Corporate Sous Chef and lead our culinary team with innovation and excellence in Jakarta Utara. This is a dynamic role for a passionate chef who thrives in a fast-paced hospitality environment, ensuring exceptional dining experiences for our clients. As a Corporate Sous Chef, you will be responsible for overseeing the day-to-day operations of our kitchen, mentoring junior chefs, and implementing new menu ideas that reflect our commitment to culinary excellence.

PT Panna Berkat Mandiri is a renowned name in the hospitality industry, known for its innovative approach to food and beverage services. Located in the heart of Jakarta Utara, our restaurant is a vibrant hub where creativity and quality converge. You will have the opportunity to work in a modern kitchen equipped with the latest culinary tools and technologies, such as state-of-the-art grills, precision ovens, and advanced food preparation equipment.

📋 Tanggung Jawab Pekerjaan

• Oversee the day-to-day operations of the kitchen, ensuring high standards of food quality and safety.
• Develop and implement new menu ideas that align with our corporate clients' needs and preferences.
• Mentor and train junior chefs, fostering a culture of continuous learning and improvement.
• Collaborate with the executive chef to plan and execute special events and catering services.
• Monitor inventory levels and place orders to ensure the kitchen is well-stocked with fresh ingredients.
• Ensure compliance with health and safety regulations, including food handling and storage practices.
• Conduct regular quality checks to maintain the highest standards of food preparation.
• Participate in team meetings and brainstorming sessions to drive culinary innovation and efficiency.

🎓 Kualifikasi & Syarat

• Minimum of 5 years of experience as a Sous Chef or similar culinary role in a high-volume restaurant or catering environment.
• Proven track record of successfully managing a kitchen team and ensuring food quality and safety.
• Strong knowledge of culinary techniques and ingredients, with the ability to innovate and create new menu items.
• Excellent communication and leadership skills, with the ability to mentor and train junior staff.
• Proficiency in using kitchen equipment and software such as POS systems, inventory management tools, and culinary software.
• Familiarity with health and safety regulations, including HACCP and food handling practices.
• Ability to work in a fast-paced, high-pressure environment, often with competing priorities.
• Bachelor's degree in Culinary Arts or related field (preferred but not required).

🛠️ Keahlian

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