Senior Sous Chef — Lead Kitchen Ops & Menu Creation

Normi International; Bandar Lampung; On-site; IDR 133,920,000 - 223,200,000; Full time

Job summary

NORMI Group is seeking an experienced Sous Chef to oversee the kitchen operations in Bandar Lampung, Indonesia. The candidate will lead kitchen staff, forecast F&B needs, and ensure high standards of quality and presentation across Western, Asian, and Indonesian cuisines.

With a strong background in culinary arts and 5+ years as a sous chef, you will develop SOPs, manage inventory, and optimize processes while fostering a collaborative, growth-oriented team environment.

Qualifications

• Diploma or degree in culinary arts required.
• 5+ years as Sous Chef in reputable venues.
• Strong knowledge of Western, Asian and Indonesian cuisines.
• Proven kitchen leadership and staff development.

Responsibilities

• Develop and update SOP manuals detailing standards of performance, policies and procedures and service standards.
• Manage ingredients, food preparations, and general supplies by selecting and purchasing menu ingredients.
• Direct the food preparation process and related activities.
• Stay up-to-date with culinary trends and optimize kitchen processes.
• Oversee food production and presentation ensuring top quality and consistency.
• Construct menus with new or existing culinary creations to ensure variety and quality.
• Polish dishes before they reach customers.
• Plan orders of equipment or ingredients according to shortages.
• Arrange repairs when necessary.
• Maintain a safe, secure, and healthy work environment by enforcing standards.

Skills

Sous Chef Experience

Culinary Leadership

Culinary Arts

Menu Planning

Kitchen Management

Education

Diploma in Culinary Arts

Tools

MS Office

POS Systems

Restaurant Software

Job description

NORMI Group is seeking an experienced Sous Chef to oversee the kitchen operations in Bandar Lampung, Indonesia. The candidate will lead kitchen staff, forecast F&B needs, and ensure high standards of quality and presentation across Western, Asian, and Indonesian cuisines.

With a strong background in culinary arts and 5+ years as a sous chef, you will develop SOPs, manage inventory, and optimize processes while fostering a collaborative, growth-oriented team environment.