Senior Sous Chef – Lead Creative Kitchen & Menus (Jakarta)

PISON GROUP; Jakarta Utara; Sur place; IDR 167 400 000 - 234 360 000; Plein temps

Avantages offerts par ce poste

Competitive salary

Career development

Supportive workplace

Résumé du poste

PISON Group is seeking a passionate and experienced Sous Chef to join our Jakarta culinary team, working closely with the Head Chef to elevate kitchen operations, consistency, and menu execution in a fast-paced environment.

You will lead the culinary team, oversee daily operations, support menu development with seasonal ingredients, ensure highest presentation standards, and uphold strict food safety and hygiene while fostering a collaborative culture.

Qualifications

• 5+ years experience as a Sous Chef or in a similar leadership role
• Strong knowledge of Indonesian or Southeast Asian cuisine preferred
• Proven leadership skills with ability to inspire and develop a high-performing team
• Solid understanding of kitchen operations, food safety, and hygiene standards
• Excellent communication and teamwork skills

Responsabilités

• Assist the Head Chef in overseeing daily kitchen operations and leading the culinary team
• Support menu development with a focus on quality, creativity, and seasonal ingredients
• Ensure all dishes are prepared and presented to the highest standards of excellence
• Manage inventory, control stock levels, and coordinate timely ordering of ingredients
• Maintain strict food safety, hygiene, and sanitation standards at all times
• Train, guide, and develop kitchen team members while fostering a positive and collaborative culture

Connaissances

Leadership

Kitchen Operations

Food Safety

Menu Development

Team Training

Creativity

Communication

Formation

Formal culinary training

Description du poste

PISON Group is seeking a passionate and experienced Sous Chef to join our Jakarta culinary team, working closely with the Head Chef to elevate kitchen operations, consistency, and menu execution in a fast-paced environment.

You will lead the culinary team, oversee daily operations, support menu development with seasonal ingredients, ensure highest presentation standards, and uphold strict food safety and hygiene while fostering a collaborative culture.