Chef de Partie / Junior Chef (Japanese Cuisine / Korean Cuisine)

CHEF DE PARTIE / JUNIOR CHEF (JAPANESE CUISINE / KOREAN CUISINE)

Salary Range: Rp5,000,000 - Rp5,500,000 per month

Qualifications:

- Minimum 1-3 years of experience in a similar role within Japanese/Korean restaurants or the hospitality industry.

- Minimum education: Senior High School (SMA/SMK). Diploma or Degree in Culinary Arts, Hospitality, Food Production, Food & Beverage Services, or equivalent professional culinary training will be an advantage.

- Positive attitude, strong work ethic, and commitment to delivering high-quality guest experiences by ensuring excellence in food preparation, presentation, consistency, and customer satisfaction across all customer touchpoints, including dine-in service, takeaway orders, and online delivery platforms.

- Strong knowledge of Japanese and/or Korean cuisine, including food preparation techniques, ingredient handling, stock preparation, and cooking methods. Experience in Oden preparation and related menu items is highly preferred.

- Ability to consistently maintain food quality, taste, portion control, and presentation standards in accordance with company standards.

- Uphold strict food safety regulations, HACCP principles, sanitation standards, and food handling protocols to maintain the integrity and quality of the cuisine.

- Experience in inventory monitoring, stock control (FIFO), and minimizing food wastage.

- Ability to assist in menu planning, recipe standardization, and continuous menu improvement in coordination with management.

- Basic understanding of food cost control and kitchen productivity.

- Leadership skills with the ability to train, guide, and support Kitchen Staff members.

- Strong organizational skills and the ability to work effectively in a fast-paced kitchen environment.

- Detail-oriented, disciplined, well-organized, and passionate about Japanese/Korean cuisine.

- Willing to work on a rotating shift schedule, including weekends and public holidays.