Sous Chef

Black Owl Indonesia; Indonesia; On-site; IDR 150,000,000 - 230,000,000; Full time

Job summary

Black Owl Indonesia is seeking a culinary visionary Head Chef to lead our kitchens across multiple outlets in Indonesia. You will craft innovative menus, mentor a passionate team, and maintain the highest standards of quality, consistency, and service.

The ideal candidate has a diploma with 2-3 years in a head chef role within a Western-style restaurant, strong leadership, and a knack for food styling and costing. A fast-paced, collaborative environment awaits.

Qualifications

• Diploma with minimum 2-3 years experience as Sous Chef, preferably with a Western restaurant.
• Knowledge about Food and Food Styling.
• Problem solver, attention to detail, strong leadership and food costing.
• Able to work under pressure.
• Good teamwork.
• Ensuring that the preparation and presentation of food are of the highest quality all the time.

Responsibilities

• Lead and mentor kitchen staff, ensuring high standards.
• Develop and execute innovative menus.
• Oversee kitchen operations, including inventory and cost control.
• Ensure compliance with health and safety regulations.
• Collaborate with management on marketing and event planning.

Skills

Culinary Visionary

Leadership Skills

Experience

Innovation

Passion

Education

Diploma

Job description

Established in 2022,a fast-growing company from lifestyle-entertainment industry. With our vision and core values, we'll continues to create innovation in lifestyle-entertainment industry. Currently, we have 5 outlets at PIK, Kelapa Gading, Gading Serpong, Surabaya, Medan and will open at SCBD.

What We’re Looking For

• Culinary Visionary: You bring fresh ideas and a unique perspective to fusion cuisine.
• Leadership Skills: You can inspire and manage a team with charisma and professionalism.
• Experience: Proven track record in a high-end restaurant environment, with at least 3 years in a similar head chef position.
• Innovation: Ability to create new dishes and adapt to current food trends.
• Passion: A genuine love for cooking and a drive to deliver excellence.

Responsibilities

• Lead and mentor kitchen staff, ensuring high standards.
• Develop and execute innovative menus.
• Oversee kitchen operations, including inventory and cost control.
• Ensure compliance with health and safety regulations.
• Collaborate with management on marketing and event planning.

Requirements

• Diploma with minimum 2-3 years experience as Sous Chef, preferably with an Western restaurant.
• Have knowledge about Food and Food Styling.
• Problem solver, attention to detail, strong leadership and food costing.
• Able to work under pressure
• Good team work
• Ensuring that the preparation and preparation of food are the highest quality all the time.