Job description for Sous Chef at PT Ascana Selesa Culina
Qualifications:
* Minimum 4–5 years of experience in Japanese cuisine, preferably as a Sous Chef Japanese.
* Solid understanding of Japanese cooking techniques, including grilling, deep frying, steaming, and knife skills.
* Strong knowledge of preparing a wide range of Japanese menu items, such as sushi, sashimi, donburi, ramen, hot kitchen and grill/robata
* Knowledge of traditional Japanese ingredients, including wasabi, miso, dashi, mirin, shoyu, and related components.
* Good understanding of food safety, hygiene standards, and kitchen cleanliness.
* Able to manage an assigned kitchen section independently during service.
* Strong attention to taste consistency, food quality, and presentation.
* Willingness to learn, disciplined, and able to work in a fast-paced kitchen environment.
* Good teamwork and communication skills.
* Flexible with working hours, including weekends and holidays.
Responsibilities:
* Handle daily operations of the assigned kitchen section according to standards.
* Prepare and cook Japanese dishes in line with recipe and quality guidelines.
* Ensure proper mise en place, stock rotation (FIFO), and portion control.
* Maintain cleanliness and hygiene of the work area and equipment.
* Coordinate with Head Chef, CDP, and other kitchen sections to ensure smooth service.
* Monitor ingredient usage to minimize waste and support food cost control.
* Assist in training Commis Chefs and new team members when needed.
* Follow all kitchen SOPs, safety, and hygiene regulations.
