Sous Chef Japanese

PT Ascana Selesa Culina; Jakarta Utara; On-site; IDR 167,400,000 - 256,680,000; Full time

Job summary

PT Ascana Selesa Culina is seeking an experienced Japanese cuisine chef, ideally a Sous Chef, to lead a busy kitchen. You should bring 4-5 years in Japanese cooking, with mastery of techniques such as grilling, frying, steaming, and knife skills.

You will prepare sushi, sashimi, donburi, ramen and other items, maintain mise en place, control portions, ensure hygiene, and collaborate with Head Chef and other sections to deliver high-quality dishes under pressure.

Qualifications

• Minimum 4-5 years of experience in Japanese cuisine, preferably as a Sous Chef.
• Solid understanding of Japanese cooking techniques, including grilling, deep frying, steaming, and knife skills.
• Knowledge of preparing a wide range of Japanese menu items, such as sushi, sashimi, donburi, ramen, hot kitchen and grill/robata.
• Knowledge of traditional Japanese ingredients (wasabi, miso, dashi, mirin, shoyu).
• Good understanding of food safety, hygiene standards, and kitchen cleanliness.
• Able to manage an assigned kitchen section independently during service.
• Strong attention to taste consistency, food quality, and presentation.
• Willingness to learn, disciplined, and able to work in fast-paced kitchen environment.
• Good teamwork and communication skills.
• Flexible with working hours, including weekends and holidays.

Responsibilities

• Handle daily operations of the assigned kitchen section according to standards.
• Prepare and cook Japanese dishes in line with recipe and quality guidelines.
• Ensure proper mise en place, stock rotation (FIFO), and portion control.
• Maintain cleanliness and hygiene of the work area and equipment.
• Coordinate with Head Chef, CDP, and other kitchen sections to ensure smooth service.
• Monitor ingredient usage to minimize waste and support food cost control.
• Assist in training Commis Chefs and new team members when needed.
• Follow all kitchen SOPs, safety, and hygiene regulations.

Skills

Japanese cuisine

Cooking techniques

Sushi & Sashimi

Food safety

Teamwork

Fast-paced environment

Job description

Minimum 4-5 years of experience in Japanese cuisine, preferably as a Sous Chef.

Solid understanding of Japanese cooking techniques, including grilling, deep frying, steaming, and knife skills.

Strong knowledge of preparing a wide range of Japanese menu items, such as sushi, sashimi, donburi, ramen, hot kitchen and grill/robata

Knowledge of traditional Japanese ingredients, including wasabi, miso, dashi, mirin, shoyu, and related components.

Good understanding of food safety, hygiene standards, and kitchen cleanliness.

Able to manage an assigned kitchen section independently during service.

Strong attention to taste consistency, food quality, and presentation.

Willingness to learn, disciplined, and able to work in a fast-paced kitchen environment.

Good teamwork and communication skills.

Flexible with working hours, including weekends and holidays.

Responsibilities:

Handle daily operations of the assigned kitchen section according to standards.

Prepare and cook Japanese dishes in line with recipe and quality guidelines.

Ensure proper mise en place, stock rotation (FIFO), and portion control.

Maintain cleanliness and hygiene of the work area and equipment.

Coordinate with Head Chef, CDP, and other kitchen sections to ensure smooth service.

Monitor ingredient usage to minimize waste and support food cost control.

Assist in training Commis Chefs and new team members when needed.

Follow all kitchen SOPs, safety, and hygiene regulations.