Sous Chef - Thai/Asian Cuisine

PT HONU NUI KEMANG; Jakarta Selatan; On-site; IDR 120,000,000 - 200,000,000; Full time

Job summary

Honu Group is seeking a Sous Chef specializing in Asian cuisine to assist the Head Chef in managing kitchen operations, with emphasis on Thai/Asian techniques and dishes. You will contribute to menu development, staff supervision, and maintaining consistent quality and presentation.

Responsibilities include overseeing Thai/Asian prep and plating, training staff, managing inventory, and upholding food safety standards in a fast-paced restaurant environment.

Qualifications

• Proven experience as Sous Chef or Jr. Sous Chef in an Asian/Thai and Grill-focused establishment.
• Thai/Asian cooking techniques and ingredients knowledge is required or advantageous.
• Strong leadership and ability to train and supervise kitchen staff.
• Excellent organizational skills and attention to food production schedules and sanitation.
• Able to work evenings, weekends, and holidays in a fast-paced restaurant.
• Culinary degree or equivalent certification preferred.

Responsibilities

• Assist Head Chef in managing kitchen operations and menu development.
• Oversee Thai/Asian prep, cooking, and plating to ensure quality.
• Train staff in techniques, seasoning, and safe handling of ingredients.
• Monitor inventory, order supplies, and control waste.
• Maintain food safety, sanitation, and presentation standards.
• Lead by example and ensure teamwork during peak hours.
• Collaborate with suppliers for ingredients.

Skills

Leadership

Communication

Team training

Menu development

Thai/Asian cooking

Food safety

Education

Culinary degree or certification

Job description

Position Overview

The Sous Chef specializing in Asian cuisine will be responsible for assisting the Head Chef in managing all aspects of the kitchen operation, with a particular focus on Thai/Asian culinary techniques, flavors, and dishes. The individual will contribute to menu development, food preparation, staff supervision, and ensuring consistent quality and presentation of dishes.

Key Responsibilities

Menu Development and Planning

Collaborate with the Head Chef to create innovative and authentic Asian-inspired menus that reflect current culinary trends and customer preferences.

Research and introduce new ingredients, recipes, and cooking techniques to enhance the diversity and appeal of the menu offerings.

Ensure that menu items are cost-effective, considering ingredient availability and pricing.

Food Preparation and Production

Oversee the preparation, cooking, and plating of Thai/Asian dishes according to established recipes and quality standards.

Train kitchen staff in the proper techniques for handling, seasoning, and cooking Thai/Asian ingredients, such as seafood, Beef, Poultry, and various spices.

Monitor food production levels to minimize waste and maintain freshness while meeting customer demand.

Quality Control and Presentation

Maintain high standards of food quality, flavor, and presentation, ensuring that all dishes leaving the kitchen meet or exceed customer expectations.

Conduct regular tastings and evaluations of menu items to identify opportunities for improvement and refinement.

Implement procedures for food safety and sanitation to uphold health code regulations and prevent cross-contamination.

Staff Supervision and Training

Assist the Head Chef in scheduling kitchen staff and assigning duties to ensure smooth operations during peak hours.

Provide guidance, coaching, and constructive feedback to kitchen team members to foster skill development and performance improvement.

Lead by example in demonstrating professionalism, teamwork, and a positive attitude in the kitchen environment.

Inventory Management and Ordering

Monitor inventory levels of ingredients, sauces, and specialty items, and place orders as needed to maintain adequate stock levels.

Work closely with suppliers and vendors to source high-quality ingredients at competitive prices while adhering to budgetary constraints.

Implement inventory control measures to minimize waste, spoilage, and overstocking.

Qualifications

Proven experience working as a Sous Chef / Jr. Sous Chef in an Asian/Thai and Grill focused establishment (min.2 years)

In-depth knowledge of Thai/Asian cooking techniques, ingredients, and regional cuisines will be an advantage.

Strong leadership and communication skills, with the ability to effectively train, motivate, and supervise kitchen staff.

Excellent organizational abilities and attention to detail, particularly in managing food production schedules, inventory levels, and kitchen sanitation practices.

Flexibility to work evenings, weekends, and holidays as required in a fast-paced restaurant environment.

Culinary degree or equivalent certification from a recognized culinary institution is preferred.

Company Information

Founded in 2017, Honu Group is a lifestyle group that manages four brands including Honu Restaurant, Saint Matcha, Sors Furniture and the Roots.

Our mission is to inspire a more wholesome and balanced lifestyle through the food you eat, the products you use and the activities you do throughout the day.