Authentic Japanese Sous Chef - Sauce Mastery & Leadership

ISMAYA GROUP; Jakarta Pusat; Vor Ort; IDR 60.000.000 - 90.000.000; Vollzeit

Zusammenfassung

ISMAYA GROUP is seeking an experienced Sous Chef with a strong background in authentic Japanese cuisine. The role involves hands-on preparation of authentic dishes and sauces, under guidance from Japanese Chefs, and leading kitchen staff to uphold top-quality standards.

Ideal candidates have 3–5 years in Japanese cuisine, experience in premium casual dining, and a solid grasp of HACCP and food safety protocols.

Qualifikationen

• Minimum 3–5 years of experience as a Sous Chef or Senior CDP in a Japanese concept restaurant.
• Experience in premium casual dining or upscale Japanese restaurants.
• Strong knowledge of authentic Japanese cuisine.
• Able to prepare authentic Japanese sauces from scratch, including but not limited to: Teriyaki, Ponzu, Goma, Miso-based sauces, Tare, Yakitori sauce, Tsuyu, Dashi, Sesame dressing
• Experience working directly with a Japanese Chef.
• Strong understanding of traditional Japanese cooking techniques.
• Leadership experience supervising kitchen teams.
• Good understanding of HACCP and food safety.

Aufgaben

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure consistency and quality of authentic Japanese dishes.
• Prepare authentic Japanese sauces, stocks, and seasonings from scratch.
• Maintain food quality, hygiene, and kitchen standards.
• Train and supervise kitchen team members.
• Control food cost, inventory, and kitchen efficiency.
• Ensure compliance with food safety and sanitation standards.

Kenntnisse

Japanese cuisine

Sauce making

Leadership

Food safety

Kitchen operations

Dashi knowledge

Jobbeschreibung

ISMAYA GROUP is seeking an experienced Sous Chef with a strong background in authentic Japanese cuisine. The role involves hands-on preparation of authentic dishes and sauces, under guidance from Japanese Chefs, and leading kitchen staff to uphold top-quality standards.

Ideal candidates have 3–5 years in Japanese cuisine, experience in premium casual dining, and a solid grasp of HACCP and food safety protocols.