Head Chef

PT. USAHA POGU BOGA; Jakarta Utara; On-site; IDR 167,400,000 - 279,000,000; Full time

Job summary

SoYi, the modern Japanese dining concept from the SOICHIRO Group, seeks an experienced Head Chef (Sous/CDP) to lead kitchen operations and uphold culinary standards.

You will supervise staff, ensure recipes and plating consistency, contribute to menu development, and maintain strict food safety and hygiene. This role requires strong leadership, discipline, and the ability to thrive in a fast-paced environment.

Qualifications

• Minimum Vocational High School diploma, preferably in Culinary Arts, Hospitality, or related fields.
• Minimum 2 years of experience as Sous Chef or similar supervisory culinary position.
• Experience in fine dining restaurants, reputable restaurants, steakhouse, or luxury hospitality environments is preferred.
• Strong knowledge of kitchen operations, food preparation techniques, and food safety standards.
• Strong leadership and team management skills.
• Good attention to detail with commitment to maintaining high-quality standards.
• Able to work under pressure in a fast-paced environment.
• Disciplined, reliable, and able to lead and motivate a kitchen team.
• Willing to work shifts, weekends, and public holidays.
• English communication skill is preferred.

Responsibilities

• Supervise and support kitchen team members during preparation and service.
• Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines.
• Monitor food quality, portion control, and consistency across all menu items.
• Assist in menu preparation, product development, and improvement of kitchen processes.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Monitor ingredient availability and coordinate stock requirements with related departments.
• Train, guide, and provide support to junior kitchen team members.
• Maintain kitchen cleanliness, organization, and operational efficiency.

Skills

Leadership

Team management

Attention to detail

Work under pressure

Education

Vocational High School diploma

Job description

Introducing SoYi, the newest modern Japanese dining and stylish bar concept under the SOICHIRO Group, offering a dining experience that combines traditional Japanese culinary philosophy with contemporary creativity. SoYi presents an elevated interpretation of Japanese cuisine through carefully selected ingredients, refined techniques, and innovative presentations designed for guests seeking a sophisticated and memorable dining journey.

With a focus on quality, craftsmanship, and attention to detail, SoYi delivers an upscale restaurant experience that blends authentic Japanese flavors with modern culinary approaches. Every element, from the menu composition to the ambiance and service standards, is thoughtfully designed to create an exclusive and refined atmosphere suitable for discerning guests.

RIGHT NOW, WE ARE HIRING: HEAD CHEF (SOUS/CDP)

We are looking for an experienced and responsible Head Chef (Sous/CDP) to manage kitchen operations, maintaining food quality, and ensuring consistent culinary standards.

Job Descriptions:

Supervise and support kitchen team members during preparation and service.

Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines.

Monitor food quality, portion control, and consistency across all menu items.

Assist in menu preparation, product development, and improvement of kitchen processes.

Ensure compliance with food safety, sanitation, and hygiene standards.

Monitor ingredient availability and coordinate stock requirements with related departments.

Train, guide, and provide support to junior kitchen team members.

Maintain kitchen cleanliness, organization, and operational efficiency.

Qualifications:

Minimum Vocational High School diploma, preferably in Culinary Arts, Hospitality, or related fields.

Minimum 2 years of experience as Sous Chef or similar supervisory culinary position.

Experience in fine dining restaurants, reputable restaurants, steakhouse, or luxury hospitality environments is preferred.

Strong knowledge of kitchen operations, food preparation techniques, and food safety standards.

Strong leadership and team management skills.

Good attention to detail with commitment to maintaining high-quality standards.

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

Disciplined, reliable, and able to lead and motivate a kitchen team.

Willing to work shifts, weekends, and public holidays.

English communication skill is preferred.

Note:

The position applied for may be adjusted based on the candidate’s qualifications, experience, and suitability with the company’s operational requirements.