Sous Chef

Pangan Berkat Sejahtera; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 66,960,000 - 111,600,000; Full time

Job summary

Pangan Berkat Sejahtera in Surabaya is seeking a skilled Chef de Partie to support the Head Chef in daily kitchen operations, specializing in Western, Italian, or European cuisine.

You will lead line cooks, ensure taste, portion, and presentation, manage stock, and drive food cost controls. A background in Tata Boga and modern culinary techniques is expected.

This role offers hands-on leadership in a busy kitchen and opportunities to contribute to menu execution.

Qualifications

• Minimum 2 to 4 years in a similar position or as Chef de Partie specialising in Western/Italian/European cuisine.
• Graduate of SMK Tata Boga or Diploma in Hotel Management/Culinary.
• Technical skills: prep work, line cook, meat/steak cutting, mother sauces preparation, pasta, and food cost management.
• Food hygiene certificate (HACCP/Food Handler) is an added value.

Responsibilities

• Assist Head Chef or Executive Chef in managing daily kitchen operations
• Oversee quality of taste, portion, and food presentation before serving to guests
• Control raw material stock, inventory, and reduce food waste
• Lead, train, and schedule kitchen staff (cooks and kitchen helpers)

Skills

prep work

line cook

meat/steak cutting

mother sauces preparation

pasta

food cost management

Education

SMK Tata Boga

Diploma in Hotel Management/Culinary

Job description

A Chef de Partie position supporting Head Chef or Executive Chef in daily kitchen operations, specialising in Western, Italian, or European cuisine.

Key responsibilities

Assist Head Chef or Executive Chef in managing daily kitchen operations

Oversee quality of taste, portion, and food presentation before serving to guests

Control raw material stock, inventory, and reduce food waste

Lead, train, and schedule kitchen staff (cooks and kitchen helpers)

About you

Minimum 2 to 4 years in a similar position or as Chef de Partie specialising in Western/Italian/European cuisine

Graduate of SMK Tata Boga or Diploma in Hotel Management/Culinary

Technical skills: proficiency in prep work, line cook, meat/steak cutting, mother sauces preparation, pasta, and food cost management

Food hygiene certificate (HACCP/Food Handler) is an added value