Sous Chef

Delivery Booster Group; Denpasar; On-site; IDR 90,000,000 - 180,000,000; Full time

Job summary

FoodLab Company is seeking an experienced Sous Chef to support daily kitchen operations, lead the culinary team, and uphold high standards of food quality, consistency, and kitchen efficiency in a fast-paced kitchen environment.

The role involves coordinating a team, managing food cost, stock control, and ensuring service standards are met, with hands-on leadership and a focus on culinary excellence.

Qualifications

• Minimum 3 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant, hotel, or high-volume kitchen.
• Strong leadership and team management skills.
• Demonstrated ability to oversee kitchen operations and maintain service standards.
• Strong understanding of food cost, stock control, and kitchen administration.
• Hands‑on leadership style with excellent organisational skills.
• Positive attitude and strong problem-solving abilities.
• Ability to perform effectively under pressure in a fast-paced environment.
• Available for immediate joining.

Responsibilities

• Lead and coordinate the culinary team during daily kitchen operations and service.
• Oversee food preparation, cooking, plating, and presentation to ensure consistent quality.
• Maintain kitchen service standards, food safety practices, and operational efficiency.
• Manage stock control, food cost, ordering, storage, and kitchen administration.
• Support team scheduling, training, performance, and day-to-day task allocation.
• Monitor kitchen equipment, cleanliness, organisation, and maintenance requirements.
• Work closely with the Head Chef and wider restaurant team to resolve operational issues and maintain smooth service.

Skills

Leadership

Team management

Operational oversight

Food cost control

Pressure under duress

Job description

FoodLab Company is seeking an experienced and passionate Sous Chef to support daily kitchen operations, lead the culinary team, and uphold high standards of food quality, consistency, and kitchen efficiency. This role will play a key part in maintaining smooth service, developing the team, and delivering culinary excellence in a fast-paced kitchen environment.

Key responsibilities

Lead and coordinate the culinary team during daily kitchen operations and service.

Oversee food preparation, cooking, plating, and presentation to ensure consistent quality.

Maintain kitchen service standards, food safety practices, and operational efficiency.

Manage stock control, food cost, ordering, storage, and kitchen administration.

Support team scheduling, training, performance, and day-to-day task allocation.

Monitor kitchen equipment, cleanliness, organisation, and maintenance requirements.

Work closely with the Head Chef and wider restaurant team to resolve operational issues and maintain smooth service.

What we're looking for

Minimum 3 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant, hotel, or high-volume kitchen.

Strong leadership and team management skills.

Demonstrated ability to oversee kitchen operations and maintain service standards.

Strong understanding of food cost, stock control, and kitchen administration.

Hands‑on leadership style with excellent organisational skills.

Positive attitude and strong problem‑solving abilities.

Passion for culinary excellence and team success.

Ability to perform effectively under pressure in a fast-paced environment.

Available for immediate joining.

Unlock job insights

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Your application will include the following questions:

• Which of the following statements best describes your right to work in Indonesia?
• What's your expected monthly basic salary?
• How many years' experience do you have as a Sous Chef?
• Which of the following types of qualifications do you have?
• How many years of Food and Beverage Management experience do you have?
• How many years of Leadership Management experience do you have?