Sous Chef

Mensho Tokyo; Pluit; On-site; IDR 156,240,000 - 290,160,000; Full time

Job summary

MENSHO Tokyo is expanding to Jakarta and seeks an experienced Sous Chef to lead the kitchen operations. You will supervise and train the kitchen team, ensure high standards of quality and presentation, and maintain strict food safety and hygiene practices.

Responsibilities include managing ramen components, performing quality checks, and collaborating with FOH to deliver exceptional guest experiences. The ideal candidate has 5+ years in professional kitchens with Japanese cuisine exposure.

Qualifications

• Diploma or Bachelor’s Degree in Culinary Arts, Hospitality or related field.
• Minimum 5 years in a professional kitchen, with 2–3 years in a Sous Chef/leadership role.
• Experience in a reputable restaurant, Japanese or ramen-focused, or high-volume F&B.
• Strong knowledge of Japanese cuisine and ramen components.
• Proven ability to lead, train, and develop a kitchen team.
• Experience in inventory management and food waste control.
• Health & safety certification is an advantage.

Responsibilities

• Assist Head Chef in managing day-to-day kitchen operations to ensure smooth service.
• Lead, coach, and develop kitchen staff to uphold high standards.
• Ensure recipes, SOPs, portions, and presentation meet standards.
• Oversee broth, noodles, tare, toppings, and other ramen components.
• Maintain consistency in taste, quality, portion, and temperature.
• Conduct quality checks before dishes reach guests.
• Implement and improve SOPs, recipes, and prep methods.
• Monitor mise en place, food production, and service readiness.
• Manage inventory and supplies, minimize waste, and control stock.
• Ensure sanitary, organized kitchen and compliance with safety standards.
• Collaborate with FOH and other teams for smooth operations.
• Stay updated on ramen trends and Japanese culinary techniques.
• Support training and act as kitchen lead in Head Chef's absence.

Education

Diploma or Bachelor's Degree in Culinary Arts, Hospitality, or related field

5+ years in a professional kitchen

2–3 years in Sous Chef / leadership role

Experience in Japanese or ramen-focused/high-volume F&B

Knowledge of Japanese cuisine and ramen components

Leadership, training, and team development

Inventory management and food waste control

Food safety and hygiene knowledge

Food cost awareness and portion control

Proactive, detail-oriented, adaptable

Health & safety certification (advantage)

Job description

Founded in Japan in 2005, MENSHO is an internationally recognised ramen brand with a presence across 5 countries, including Tokyo, San Francisco, Bangkok, Melbourne, and Singapore.

Known for its craftsmanship, premium ingredients, and innovative approach to ramen, MENSHO TOKYO San Francisco has been featured in the MICHELIN Guide for nine consecutive years.

Now coming to Jakarta, we are looking for passionate individuals to join our first team in Indonesia.

Key Responsibilities

Assist the Head Chef in managing the overall day-to-day kitchen operation and ensure smooth service.

Lead, supervise, coach, and develop kitchen team members to maintain high standards of performance and discipline.

Ensure all food is prepared according to established recipes, SOPs, portion standards, quality standards, and presentation guidelines.

Oversee the preparation of ramen components, including broth, noodles, tare, toppings, sauces, and other supporting ingredients.

Maintain consistency in taste, quality, portion, temperature, and presentation across all dishes.

Conduct quality checks and ensure dishes meet MENSHO's standards before being served to customers.

Support the implementation and continuous improvement of kitchen SOPs, recipes, food preparation methods, and operational procedures.

Monitor daily kitchen preparation, mise en place, food production, and service readiness.

Manage kitchen inventory, food ingredients, and supplies while minimizing food waste and maintaining proper stock levels.

Assist with ordering ingredients and kitchen supplies based on forecasted requirements and inventory levels.

Ensure proper storage, handling, preparation, and utilization of ingredients in accordance with food safety standards.

Monitor food cost, portion control, wastage, and kitchen productivity.

Maintain a clean, organized, safe, and hygienic kitchen environment at all times.

Ensure all kitchen team members comply with food safety, hygiene, health & safety, and company standards.

Work closely with the FOH team and other departments to ensure smooth operations and an excellent guest experience.

Stay updated with Japanese culinary techniques, ramen trends, and relevant culinary developments.

Assist the Head Chef in managing kitchen equipment, maintenance, and repair requirements.

Take an active role in training and developing team members to support a culture of learning, teamwork, and continuous improvement.

Act as the kitchen leader in the absence of the Head Chef and ensure operational standards are maintained.

Requirements

Diploma or Bachelor's Degree in Culinary Arts, Hospitality, or a related field.

Minimum 5 years of experience in a professional kitchen, with at least 2–3 years in a Sous Chef, or similar kitchen leadership position.

Experience in a reputable restaurant, Japanese restaurant, ramen restaurant, or high-volume F&B establishment is highly preferred.

Strong knowledge of Japanese cuisine and culinary techniques; experience with ramen is a strong advantage.

Understanding of ramen components such as broth, tare, noodles, toppings, and preparation processes is preferred.

Strong knowledge of food preparation, kitchen operations, food safety, hygiene, and quality control.

Proven ability to lead, train, motivate, and develop a kitchen team.

Strong understanding of inventory management, portion control, and food waste management.

Passionate about culinary arts and committed to delivering high-quality and consistent food.

Hands-on, detail-oriented, disciplined, and comfortable working in a fast-paced restaurant environment.

Proactive, resourceful, adaptable, and solution-oriented.

Food safety and health & safety certification is an advantage.

Willing to learn and follow MENSHO's culinary standards, recipes, techniques, and operating procedures.