Sous Chef (Jakarta)

Job Description

Tasks and Responsibilities :

• Assist the Head Chef in managing kitchen operations.
• Supervise and train kitchen staff.
• Ensure food quality and consistency.
• Prepare and cook dishes as needed.
• Develop new recipes and monitor inventory.
• Control costs and ensure compliance with safety regulations.
• Collaborate on menu development and financial reporting.

Requirements :

• Minimum High school, D3/S1 in culinary arts or related field (preferred).
• 3+ years of experience in a similar role within the hospitality industry.
• Proficient in cooking techniques and kitchen equipment.
• Strong leadership and organizational skills.
• Ability to work efficiently under pressure.
• Understanding of food safety and sanitation standards.
• Creative and passionate about food.
• Detail-oriented and committed to high standards.
• Good spoken and written English.
• Understanding of health and safety regulations and computer programs.