Sous Chef (F&B)

Thamrin Group; Palembang; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Thamrin Group is seeking a Sous Chef specializing in Western Cuisine to support the Head Chef in managing kitchen operations and ensuring food quality. The role demands strong culinary leadership, experience in a Western kitchen, and the ability to maintain high standards under pressure. The ideal candidate has a minimum of a Diploma in Culinary Arts and 2–3 years of relevant experience. Join us for a dynamic career in a professional kitchen environment in Palembang, Indonesia.

Qualifications

• Minimum Diploma in Culinary Arts or related field is preferred.
• At least 2–3 years of experience in Western kitchen (hot kitchen preferred).
• Strong knowledge of Western cooking techniques, food safety, and kitchen standards.
• Proven ability to supervise and coordinate a kitchen team.

Responsibilities

• Support Head Chef in managing daily kitchen operations and ensuring smooth workflow.
• Supervise food preparation to maintain consistency in taste, presentation, and portioning.
• Ensure all kitchen activities comply with SOP, hygiene, and food safety standards.
• Control food cost by managing inventory, minimizing waste, and monitoring stock usage.
• Train and guide kitchen staff to improve performance and maintain service standards.

Skills

Western cooking techniques

Food safety

Kitchen team supervision

Consistency under pressure

Education

Diploma in Culinary Arts or related field

Job description

About the Challenge

Do you have strong culinary leadership, a passion for Western cuisine, and the ability to maintain consistency in a fast-paced kitchen?

Are you someone who can lead a team, ensure food quality, and execute dishes with precision while maintaining efficiency and cost control?

If you are disciplined, detail-oriented, and driven to deliver high-quality dining experiences, this role is for you.

As a Sous Chef (Western Cuisine), you will play a key role in supporting the Head Chef in managing kitchen operations, maintaining food quality standards, and leading the kitchen team to deliver consistent and exceptional dishes.

Requirements

• Minimum Diploma in Culinary Arts or related field is preferred
• At least 2–3 years of experience in Western kitchen (hot kitchen preferred)
• Strong knowledge of Western cooking techniques, food safety, and kitchen standards
• Proven ability to supervise and coordinate a kitchen team
• Able to work under pressure while maintaining consistency and quality

Responsibilities

• Support Head Chef in managing daily kitchen operations and ensuring smooth workflow
• Supervise food preparation to maintain consistency in taste, presentation, and portioning
• Ensure all kitchen activities comply with SOP, hygiene, and food safety standards
• Control food cost by managing inventory, minimizing waste, and monitoring stock usage
• Train and guide kitchen staff to improve performance and maintain service standards

Our Selection Procedure in a Nutshell

Our hiring process is simple—just a few conversations with HR and our culinary team to understand your technical skills, leadership capability, and suitability for this role.

If you’re ready to grow your career in a dynamic and professional kitchen environment, click the “Apply for Position” button and send us your application.