SOUS CHEF

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

Job summary

A premier culinary establishment in Bogor, Indonesia, is seeking an experienced Sous Chef to manage kitchen operations and lead a team. The ideal candidate should have 3–5 years of experience in Western cuisine and demonstrate strong skills in food cost control and stock management. This role requires creativity in menu development and the ability to work under pressure in a fast-paced environment. Must be willing to work shifts including weekends.

Qualifications

• 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.
• Able to work under pressure in a fast-paced kitchen.

Responsibilities

• Manages kitchen shift operations and ensures compliance with Food & Beverage procedures.
• Estimates daily production needs and communicates with kitchen personnel.
• Assists Executive Chef in all kitchen operations and preparation.
• Prepares and cooks foods for regular or special guests.
• Creates decorative food displays.

Skills

Leadership

Menu development

Food cost control

Stock management

Kitchen hygiene standards

Education

Culinary degree or relevant certification

Job description

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.