Sous Chef

Job Description:

• Manage food purchasing, stock levels, and supplier quality.

• Oversee daily food prep, ensuring quality, consistency, and hygiene.

• Control costs through stock rotation and waste reduction.

• Support menu development and recipe testing.

• Ensure kitchen hygiene and safety standards are met.

• Coordinate with front-of-house for smooth service and guest satisfaction.

• Lead, train, and evaluate kitchen staff.

Requirement:

• Minimum education: Diploma in Culinary Arts; culinary or hospitality graduates preferred.

• Minimum 3 years of experience in a similar role in a restaurant or F&B Lifestyle.

• Strong knowledge of kitchen hygiene standards (HACCP) and food safety procedures.

• Skilled in managing all kitchen sections and daily operations.

• Able to work under pressure in a fast-paced kitchen environment.

• Excellent communication, teamwork, and leadership skills.

• Detail-oriented, responsive, and highly responsible.

• Creative and open to new menu ideas and presentation innovations.

• Willing to work shifts, including weekends and public holidays.

• Wiliing to be placed in Surabaya, Jawa Timur.