Ramen Kitchen Lead & Culinary Mentor

Mensho Tokyo; Pluit; On-site; IDR 156,240,000 - 290,160,000; Full time

Job summary

MENSHO Tokyo is expanding to Jakarta and seeks an experienced Sous Chef to lead the kitchen operations. You will supervise and train the kitchen team, ensure high standards of quality and presentation, and maintain strict food safety and hygiene practices.

Responsibilities include managing ramen components, performing quality checks, and collaborating with FOH to deliver exceptional guest experiences. The ideal candidate has 5+ years in professional kitchens with Japanese cuisine exposure.

Qualifications

• Diploma or Bachelor’s Degree in Culinary Arts, Hospitality or related field.
• Minimum 5 years in a professional kitchen, with 2–3 years in a Sous Chef/leadership role.
• Experience in a reputable restaurant, Japanese or ramen-focused, or high-volume F&B.
• Strong knowledge of Japanese cuisine and ramen components.
• Proven ability to lead, train, and develop a kitchen team.
• Experience in inventory management and food waste control.
• Health & safety certification is an advantage.

Responsibilities

• Assist Head Chef in managing day-to-day kitchen operations to ensure smooth service.
• Lead, coach, and develop kitchen staff to uphold high standards.
• Ensure recipes, SOPs, portions, and presentation meet standards.
• Oversee broth, noodles, tare, toppings, and other ramen components.
• Maintain consistency in taste, quality, portion, and temperature.
• Conduct quality checks before dishes reach guests.
• Implement and improve SOPs, recipes, and prep methods.
• Monitor mise en place, food production, and service readiness.
• Manage inventory and supplies, minimize waste, and control stock.
• Ensure sanitary, organized kitchen and compliance with safety standards.
• Collaborate with FOH and other teams for smooth operations.
• Stay updated on ramen trends and Japanese culinary techniques.
• Support training and act as kitchen lead in Head Chef's absence.

Education

Diploma or Bachelor's Degree in Culinary Arts, Hospitality, or related field

5+ years in a professional kitchen

2–3 years in Sous Chef / leadership role

Experience in Japanese or ramen-focused/high-volume F&B

Knowledge of Japanese cuisine and ramen components

Leadership, training, and team development

Inventory management and food waste control

Food safety and hygiene knowledge

Food cost awareness and portion control

Proactive, detail-oriented, adaptable

Health & safety certification (advantage)

Job description

MENSHO Tokyo is expanding to Jakarta and seeks an experienced Sous Chef to lead the kitchen operations. You will supervise and train the kitchen team, ensure high standards of quality and presentation, and maintain strict food safety and hygiene practices.

Responsibilities include managing ramen components, performing quality checks, and collaborating with FOH to deliver exceptional guest experiences. The ideal candidate has 5+ years in professional kitchens with Japanese cuisine exposure.