Sous Chef (Kota Surabaya)

Cooking FoodFood PreparationFood and Beverage Management

- Vocational certificate or diploma in professional cookery - Perfect knowledge of HACCP guidelines - Able to operate a computer in a Windows environment - Able to supervise, coordinate and control daily food production in each area and shift - Able to ensure proper preparation and implementation of all menus in each area in accordance with hotel standards - Able to be involved in coordinating, planning and creating menus and arrangements in each area and section - Maintain clear, healthy and accurate communication with superiors, colleagues and subordinates at all times