Job description for Sous Chef at PT. Bisa Group Indonesia
BEBOP Bar+Kitchen is Hiring — Sous Chef
The Sous Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained. This role plays a key part in supervising kitchen staff, controlling food costs, and ensuring smooth service operations.
Key Responsibilities
- Assist the Head Chef in overseeing daily kitchen operations.
- Supervise and coordinate kitchen staff during preparation and service.
- Ensure all dishes are prepared according to established recipes, standards, and presentation guidelines.
- Maintain food quality, taste, and consistency at all times.
- Monitor food preparation, portion control, and waste management.
- Ensure compliance with hygiene, sanitation, and food safety standards (HACCP).
- Assist in inventory control, stock ordering, and proper storage of ingredients.
- Train, guide, and evaluate kitchen staff performance.
- Handle kitchen operations in the absence of the Head Chef.
- Collaborate with management on menu planning, costing, and kitchen improvements.
Requirements
- Proven experience as a Sous Chef or Senior Chef de Partie.
- Strong knowledge of kitchen operations, food preparation, and cooking techniques.
- Good understanding of food safety, sanitation, and hygiene standards.
- Leadership skills with the ability to manage and motivate a kitchen team.
- Ability to work under pressure in a fast-paced environment.
- Strong organizational and time management skills.
- Good communication and teamwork skills.
- Willingness to work flexible hours, including weekends and holidays.
- Culinary degree or professional training is an advantage.
