All Day Dining Sous Chef - Lead & Innovate

AYANA Hospitality Group; Jakarta Pusat; On-site; IDR 167,400,000 - 256,680,000; Full time

Job summary

AYANA Midplaza, Jakarta is seeking a talented Sous Chef to join our dynamic culinary team. You will support the Executive Chef in managing kitchen operations for All Day Dining, ensuring high standards of food quality and presentation.

Minimum 2 years as Sous Chef in a high-volume environment, with strong leadership, English proficiency, and Bahasa Indonesia fluency. Degree in Culinary Arts preferred; Indonesian citizens only.

Qualifications

• Experience leading kitchen teams in a fast-paced, high-volume restaurant.
• Strong knowledge of cooking techniques and All Day Dining offerings.
• Proven ability to manage food cost and waste control.
• Fluent in Bahasa Indonesia and proficient in English, both written and spoken.

Responsibilities

• Assist the Executive Chef in managing kitchen operations, including menu creation, inventory management, and food preparation.
• Ensure consistency and excellence in food quality and presentation across all meals served.
• Supervise kitchen staff, providing guidance and training to enhance their skills and teamwork.
• Manage food cost and minimize waste through efficient purchasing and inventory control.
• Maintain cleanliness and hygiene standards in accordance with health regulations.
• Collaborate with other departments to ensure seamless service and guest satisfaction.
• Participate in sustainability initiatives by promoting environmentally responsible practices in the kitchen.

Skills

Leadership

Communication

Inventory management

Food safety

Cost control

Under pressure

Problem solving

English proficiency

Bahasa Indonesia fluency

Education

Degree in Culinary Arts or related field

Job description

AYANA Midplaza, Jakarta is seeking a talented Sous Chef to join our dynamic culinary team. You will support the Executive Chef in managing kitchen operations for All Day Dining, ensuring high standards of food quality and presentation.

Minimum 2 years as Sous Chef in a high-volume environment, with strong leadership, English proficiency, and Bahasa Indonesia fluency. Degree in Culinary Arts preferred; Indonesian citizens only.