Sous Chef Corporate

Panna Hospitality Group; Jakarta Pusat; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Panna Hospitality Group is seeking a dynamic Sous Chef to support the Head Chef in all kitchen operations on a full-time, on-site basis in Jakarta. You will help ensure exceptional food quality, safety, and efficiency while contributing to menu development and team leadership.

The ideal candidate has 3-5 years in a senior kitchen role, with strong skills in food preparation, HACCP, and cost control, and a track record of training and supervising kitchen staff.

Qualifications

• 3-5 years of proven experience in a senior kitchen role as Sous Chef or similar.
• Expertise in food preparation, cooking techniques, quality control, and recipe standardization.
• Proficient in menu development, cost control & budgeting, and inventory management.
• Strong knowledge of food safety and sanitation standards including HACCP.
• Demonstrated leadership, staff training, supervision, and kitchen operations management.

Responsibilities

• Assist Head Chef in all kitchen operations to ensure top food quality, safety, and efficiency.
• Lead and train culinary staff to maintain high standards and consistency.
• Support menu development and cost controls to optimize profitability.

Skills

Kitchen Leadership

Menu Development

Cost Control

Food Safety

Team Leadership

Job description

Responsibilities

We are seeking a dynamic and experienced Sous Chef to join our esteemed culinary team on a full-time, on-site basis. As a Sous Chef, you will play a pivotal role in supporting the Head Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, safety, and efficiency. You will be instrumental in menu development, cost control, and leading a team of culinary professionals. We offer a competitive salary, opportunities for professional growth, and a vibrant work environment where your culinary talents will be recognized and rewarded. If you are passionate about creating exceptional dining experiences and possess strong leadership skills, we encourage you to apply.

Requirements

• Minimum of 3-5 years of proven experience as a Sous Chef or in a similar senior kitchen role.
• Demonstrated expertise in Food Preparation & Cooking Techniques, Quality Control, and Recipe Standardization.
• Proficiency in Menu Development, Cost Control & Budgeting, and Inventory Management.
• Strong understanding of Food Safety & Sanitation standards, including HACCP principles.
• Proven ability in Team Leadership, Staff Training & Supervision, and Kitchen Operations Management.