Head Chef – Authentic Japanese Concept Kitchen

Ismaya Group; Jakarta Pusat; In loco; IDR 240.000.000 - 360.000.000; Tempo pieno

Descrizione del lavoro

Ismaya Group is seeking an experienced Head Chef specializing in authentic Japanese cuisine to lead daily kitchen operations and ensure the highest quality and authenticity.

You will work closely with a Japanese Chef, train staff, manage sauces from scratch, and uphold HACCP standards while controlling food costs and inventory. This role requires 3–5 years as Head Chef or Sr. Sous Chef in premium Japanese concepts, with strong leadership and menu development skills.

Competenze

• Minimum 3–5 years of experience as Head Chef or Sr. Sous Chef 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 (Teriyaki, Ponzu, Goma, Miso-based sauces, Tare, Yakitori, 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.

Mansioni

• 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.

Conoscenze

Leadership

Staff supervision

Kitchen management

Japanese cuisine

Sauces from scratch

Food safety HACCP

Menu development

Quality control

Descrizione del lavoro

Ismaya Group is seeking an experienced Head Chef specializing in authentic Japanese cuisine to lead daily kitchen operations and ensure the highest quality and authenticity.

You will work closely with a Japanese Chef, train staff, manage sauces from scratch, and uphold HACCP standards while controlling food costs and inventory. This role requires 3–5 years as Head Chef or Sr. Sous Chef in premium Japanese concepts, with strong leadership and menu development skills.