Executive Pastry & Laminated Dough Lead

Naung Group Career; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Naung Group Career is seeking an Executive Sous Chef in Surabaya to lead kitchen operations, supervise staff, and ensure high-quality food production across all outlets. You will help guide menu development, maintain sanitation standards, and drive guest satisfaction while managing cost controls and department performance.

The role requires strong leadership, culinary excellence, and a track record of delivering exceptional guest experiences in a fast-paced hotel or restaurant environment.

Qualifications

• Education and Experience: High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• OR: 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Assists in Leading Kitchen Operations for Property: Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.

Education

High school diploma / GED; 6 years culinary experience

2-year degree in Culinary Arts / Hotel & Restaurant Management; 4 years culinary experience

Job description

Naung Group Career is seeking an Executive Sous Chef in Surabaya to lead kitchen operations, supervise staff, and ensure high-quality food production across all outlets. You will help guide menu development, maintain sanitation standards, and drive guest satisfaction while managing cost controls and department performance.

The role requires strong leadership, culinary excellence, and a track record of delivering exceptional guest experiences in a fast-paced hotel or restaurant environment.