Job description for Sous Chef - Placement: Jakarta Outlet at Savaya Group
Main responsibility:
The Sous Chef is responsible for overseeing the day-to-day operations of the Main Kitchen and ensuring exceptional food quality, consistency, and service standards. As a key leader in the culinary team, this role supports in driving the creative vision of the venue by contributing to menu development, maintaining food cost efficiency, and implementing culinary standards and operational policies.
The Sous Chef leads, coaches, and supervises the kitchen team to ensure smooth operations, high standards of food preparation and presentation, cleanliness, food safety, and overall operational excellence.
Qualification:
- More than 2 years of culinary experience, with at least maximum 2 years as a Chef de Partie or 1-2 years as a Junior Sous Chef/Sous Chef role
- Prior experience in a casual dining, brunch, or premium lifestyle cafe is an advantage.
- Strong knowledge of French & Japanese cuisine, food preparation techniques, menu execution, food safety, and kitchen operations.
- Proven experience in leading, coaching, and developing kitchen teams while maintaining high performance and service standards.
- Solid understanding of food costing, inventory management, stock control, waste management, and kitchen administration.
- Strong leadership, communication, and problem-solving skills with a hands-on management approach.
- Familiarity with HACCP, food hygiene, and sanitation standards.
- Flexible to work shifts, weekends, and public holidays.
