Sous Chef

Job description

Key tasks

• Willing to work and obey the existing procedures in the Hygiene and sanitation
procedure
• Minimize spoilage and frequently revise menu buffet
• Ensure the good timing of buffets, banquets and other events
• Make decisions with the Chef on all organisation and management fields in the kitchen;
ensure the implementation of these decisions
• Set up and controls the implementation of all decision concerning the preparation of the
dishes, quality and appearance.
• Ensure all the time a clean working place and a safe one in all areas (Pastry, Garde
Manger, Main Kitchen, Chinese Kitchen and Garbage Room)
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy,
recycling, sorting waste etc)

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

  Move Up

  Watch the video

Desired profile

Skills

Level of Education Did not graduate
Areas of study Other
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia
Optional languages English

Essential and optional requirements

·  HACCP