Executive Sous Chef | Delonix Hotel Karawang

We are looking for a self-driven talent for a Executive Sous Chef to work with our Culinary team at the finest 4-star Hotel in Karawang. Responsibilities Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Requirements Only for Indonesian Citizen 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable. Minimum of 2 years' experience at the culinary management level in a high volume business standalone/free-standing restaurant that is reputable or within the hospitality industry; in -Western & Japanese cuisine Proven track of delivering passion and innovation in creating high-level quality dishes, which is sustainable and recognized in the market. Strong business acumen with a strong sense of competition in the business and is ahead of the trend Strong leadership skills with an acute sense of good judgment and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely In depth knowledge of food safety principles and best practices, HACCP certification is desirable Deep understanding of the profit & loss goals, proficient in performing regular menu engineering, and maintaining an up-to-date market list Eloquent in English communication in both written and spoken