Sous Chef - Jakarta

The Sous Chef is responsible for assisting the Head Chef in managing daily kitchen operations, ensuring high-quality food preparation, and overseeing kitchen staff. This role requires strong culinary skills, leadership, and the ability to maintain kitchen efficiency while upholding food safety and hygiene standards.

• Minimum 3-5 years of experience in a professional kitchen, with at least 1-2 years as a Sous Chef or similar role.
• Culinary education is preferred but not mandatory with relevant experience.
• Strong knowledge of cooking techniques and kitchen operations.
• Leadership skills with the ability to manage and motivate a team.
• Ability to work in a fast-paced environment and handle pressure effectively.
• Knowledge of food cost management and inventory control.
• Flexible schedule, including weekends and holidays.
• High attention to detail and strong commitment to hygiene and safety standards.