Grow With Us
Careers

Grow With Us
Careers

We believe in creating enriching experiences not only for our guests, but also for those looking to build a career with us too. Discover enriching career opportunities with Cenizaro as we continue to grow our network of hotels and resorts in new and exciting destinations.

Sous Chef (Indonesian)

The Residence Bintan


Bintan

Note: Open for Indonesian Nationality only.

Job Responsibilities:

  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Able to make recommendations to the Executive Chef regarding succession planning.
  • To ensure that guests are always receiving an exceptional dining experience representing true value for money.
  • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
  • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
  • Ensure that associate meals and associate dining services are of a consistently high standard.
  • Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
  • Ensure that all culinary operations manuals are prepared and updated.
  • Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
  • Creative menu planning and correct food preparation for each outlets including banquets.
  • Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
  • Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
  • To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
  • To frequently verify that only the highest quality products are used in food preparation.
  • To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
  • Responsible for the supervision of all stewards and their activities within the culinary department.