Sous Chef - Japanese Concept

ISMAYA GROUP; Jakarta Pusat; On-site; IDR 60,000,000 - 90,000,000; Full time

Job summary

ISMAYA GROUP is seeking an experienced Sous Chef with a strong background in authentic Japanese cuisine. The role involves hands-on preparation of authentic dishes and sauces, under guidance from Japanese Chefs, and leading kitchen staff to uphold top-quality standards.

Ideal candidates have 3–5 years in Japanese cuisine, experience in premium casual dining, and a solid grasp of HACCP and food safety protocols.

Qualifications

• Minimum 3–5 years of experience as a Sous Chef or Senior CDP in a Japanese concept restaurant.
• Experience in premium casual dining or upscale Japanese restaurants.
• Strong knowledge of authentic Japanese cuisine.
• Able to prepare authentic Japanese sauces from scratch, including but not limited to: Teriyaki, Ponzu, Goma, Miso-based sauces, Tare, Yakitori sauce, Tsuyu, Dashi, Sesame dressing
• Experience working directly with a Japanese Chef.
• Strong understanding of traditional Japanese cooking techniques.
• Leadership experience supervising kitchen teams.
• Good understanding of HACCP and food safety.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure consistency and quality of authentic Japanese dishes.
• Prepare authentic Japanese sauces, stocks, and seasonings from scratch.
• Maintain food quality, hygiene, and kitchen standards.
• Train and supervise kitchen team members.
• Control food cost, inventory, and kitchen efficiency.
• Ensure compliance with food safety and sanitation standards.

Skills

Japanese cuisine

Sauce making

Leadership

Food safety

Kitchen operations

Dashi knowledge

Job description

We are looking for an experienced Sous Chef with a strong background in authentic Japanese cuisine. The ideal candidate has hands‑on experience preparing authentic Japanese dishes and sauces and has worked under or alongside Japanese Chefs.

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure consistency and quality of authentic Japanese dishes.
• Prepare authentic Japanese sauces, stocks, and seasonings from scratch.
• Maintain food quality, hygiene, and kitchen standards.
• Train and supervise kitchen team members.
• Control food cost, inventory, and kitchen efficiency.
• Ensure compliance with food safety and sanitation standards.

Job Requirements

• Minimum 3–5 years of experience as a Sous Chef or Senior CDP in a Japanese concept restaurant.
• Experience in premium casual dining or upscale Japanese restaurants.
• Strong knowledge of authentic Japanese cuisine.
• Able to prepare authentic Japanese sauces from scratch, including but not limited to: Teriyaki, Ponzu, Goma, Miso-based sauces, Tare, Yakitori sauce, Tsuyu, Dashi, Sesame dressing
• Experience working directly with a Japanese Chef.
• Strong understanding of traditional Japanese cooking techniques.
• Leadership experience supervising kitchen teams.
• Good understanding of HACCP and food safety.