Remote Senior Sous Chef & Culinary Consultant

Pt Hype Gastro Indonesia; Kota Medan ᯔᯩᯑᯉ᯲; On-site; IDR 144,000,000 - 288,000,000; Full time

Benefits offered by this job

Competitive salary

Remote work flexibility

Impact across locations

Access to culinary resources

Remote leadership development

Job summary

Pt Hype Gastro Indonesia is seeking a highly skilled Senior Sous Chef with a focus on remote support and culinary consultancy based in Denpasar. You will guide diverse kitchen teams across locations using digital tools to elevate menus, quality and efficiency.

This role demands exceptional culinary expertise and strong communication, with remote collaboration driving standardization, cost control, and strategic culinary initiatives across the group.

Qualifications

• Extensive experience as a Sous Chef or Head Chef with proven culinary achievements.
• Experience using digital collaboration tools for remote guidance.
• Strong communication and remote presentation skills.
• Knowledge of food safety, sanitation and cost management.
• Bachelor's degree in Culinary Arts or equivalent.

Responsibilities

• Provide remote culinary guidance focusing on menu engineering and execution.
• Conduct remote quality assessments of food preparation and presentation.
• Develop and standardize recipes for operational consistency.
• Advise on sourcing, cost control and inventory via digital platforms.
• Mentor kitchen staff remotely through virtual sessions.
• Collaborate with Head Chefs and operations to implement culinary initiatives.

Skills

Culinary expertise

Digital collaboration tools

Remote communication

Food safety knowledge

Education

Bachelor's degree in Culinary Arts

Tools

Video conferencing

Project management software

Job description

Pt Hype Gastro Indonesia is seeking a highly skilled Senior Sous Chef with a focus on remote support and culinary consultancy based in Denpasar. You will guide diverse kitchen teams across locations using digital tools to elevate menus, quality and efficiency.

This role demands exceptional culinary expertise and strong communication, with remote collaboration driving standardization, cost control, and strategic culinary initiatives across the group.