Job description for Sous Chef at Resto Gurih 7
Sous Chef — Gurih 7 | Bogor (On-site)
Role Summary
Support the Executive Chef / Head Chef in running the daily kitchen operation of Gurih 7. Take direct charge of section-level execution, ensure food quality, consistency, portioning, and plating standards are met on every shift, and step in as kitchen leader when the Executive Chef / Head Chef is off-site or unavailable. Strong working knowledge of Indonesian, Sundanese, Chinese, and Seafood cuisine required.
Key Responsibilities
- Run daily kitchen operations across assigned sections, ensuring smooth execution during regular service, peak hours, and events.
- Maintain food quality, taste, consistency, portioning, plating, and presentation standards set by the Executive Chef / Head Chef.
- Supervise Chef de Partie, cooks, and kitchen crew on shift; enforce discipline, hygiene, and teamwork on the line.
- Ensure kitchen SOP, food safety, and hygiene standards are followed consistently by all staff on shift.
- Monitor food cost, portion control, and waste at the section level; report discrepancies to the Executive Chef / Head Chef.
- Support menu execution and standard recipe compliance; give feedback on recipes and ingredients from daily production.
- Prepare and organize kitchen readiness (mise en place, staffing, stock) for daily service, peak periods, and large-group events.
- Coordinate with purchasing, warehouse, and QA/QC on ingredient quality, stock levels, and delivery issues.
- Act as Head Chef/Executive Chef substitute when needed, keeping kitchen operations running without disruption.
- Train, coach, and supervise junior kitchen staff on technique, hygiene, and SOP compliance.
Requirements
- Diploma (D1/D3) or Bachelor's degree (S1) in Culinary Arts, Hospitality, Food Production, or related field.
- Culinary certifications and food safety training are a plus.
- Minimum 3 years in kitchen leadership; experience as Sous Chef or Senior Chef de Partie in high-volume restaurants.
- Solid working knowledge of Indonesian, Sundanese, Chinese, and Seafood cuisine.
- Proven ability to lead a shift/section team and maintain consistency under pressure.
- Good understanding of kitchen operations, portion control, hygiene, and food safety.
- Hands-on leadership style, disciplined, responsive under pressure, good communication with team and cross-department.
- Able to balance quality, speed, productivity, and cost control at the section level.
