SOUS CHEF

PT Padang Golf Bukit sentul; Bogor; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A prestigious golf resort in Bogor, Indonesia is seeking an experienced Sous Chef to manage kitchen shift operations. This role requires 3–5 years of experience in Western cuisine and the ability to effectively lead a team. The ideal candidate will assist the Executive Chef, manage food production needs, and develop creative menu ideas. This position demands flexibility to work shifts, including weekends and holidays, ensuring compliance with food policies and maintaining high kitchen standards.

Qualifications

• Minimum 3–5 years of experience as a Sous Chef or Senior Cook, preferably in Western cuisine.
• Proven ability to manage kitchen operations and lead a team effectively.
• Willing to work in shifts, including weekends and public holidays.

Responsibilities

• Manages kitchen shift operations ensuring compliance with policies and standards.
• Estimates daily production needs and communicates with kitchen personnel.
• Assists Executive Chef with all kitchen operations and preparation.

Skills

Team leadership

Menu development

Food cost control

Stock management

HACCP knowledge

Education

Culinary degree or relevant certification

Job description

Qualifications

• Minimum 3–5 years of experience as a Sous Chef or Senior Cook, preferably in Western cuisine.
• Culinary degree or relevant certification is an advantage.
• Proven ability to manage kitchen operations and lead a team effectively.
• Creative in menu development and plating presentation.
• Skilled in food cost control, stock management, and kitchen hygiene standards (HACCP knowledge is a plus).
• Willing to work in shifts, including weekends and public holidays.
• Able to work under pressure and in a fast-paced kitchen environment.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.