New
Sous Chef
3 minggu yang lalu
Sol Collective Space, Kawasan SCBD Jl. Jend. sudirman kav 52-53 No.28 Lot 17A, RT.5/RW.3, Senayan, Kec. Kby. Baru, South Jakarta City, Daerah Khusus Ibukota Jakarta 12190
Lowongan berakhir pada :
Deskripsi pekerjaan :
Full job description
We are seeking a highly skilled and passionate Sous Chef with deep expertise in Japanese cuisine to support the Head Chef in daily kitchen operations. The ideal candidate will have a solid background in traditional and modern Japanese cooking techniques, including sushi, sashimi, robatayaki, tempura, and kaiseki. This role involves leadership, creativity, and maintaining the highest standards of food
quality and hygiene.
Key Responsibilities :
1. Prepare and present authentic Japanese dishes with precision and artistry.
2. Maintain consistency in taste, quality, and presentation of all menu items.
3. Oversee inventory, ordering, and stock rotation for Japanese ingredients.
4. Train and mentor kitchen staff in Japanese cooking methods and kitchen protocol.
5. Ensure compliance with food safety, hygiene, and sanitation standards.
6. Collaborate on seasonal menu development and daily specials.
7. Monitor food costs and minimize waste.
1. Culinary diploma or certification from a recognized culinary school.
2. Minimum 3–5 years of experience in Japanese cuisine, including sushi preparation.
3. Strong knowledge of Japanese ingredients, knife techniques, and plating.
4. Previous experience in a leadership or supervisory kitchen role.
5. Excellent communication and organizational skills.
6. Ability to thrive under pressure in a fast-paced environment.
7. Familiarity with HACCP and kitchen safety standards.
quality and hygiene.
Key Responsibilities :
1. Prepare and present authentic Japanese dishes with precision and artistry.
2. Maintain consistency in taste, quality, and presentation of all menu items.
3. Oversee inventory, ordering, and stock rotation for Japanese ingredients.
4. Train and mentor kitchen staff in Japanese cooking methods and kitchen protocol.
5. Ensure compliance with food safety, hygiene, and sanitation standards.
6. Collaborate on seasonal menu development and daily specials.
7. Monitor food costs and minimize waste.
1. Culinary diploma or certification from a recognized culinary school.
2. Minimum 3–5 years of experience in Japanese cuisine, including sushi preparation.
3. Strong knowledge of Japanese ingredients, knife techniques, and plating.
4. Previous experience in a leadership or supervisory kitchen role.
5. Excellent communication and organizational skills.
6. Ability to thrive under pressure in a fast-paced environment.
7. Familiarity with HACCP and kitchen safety standards.
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PerusahaanEMILIA Group
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Kontak
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Emailrecruitment@emiliagroup.id
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Website
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AlamatSol Collective Space, Kawasan SCBD Jl. Jend. sudirman kav 52-53 No.28 Lot 17A, RT.5/RW.3, Senayan, Kec. Kby. Baru, South Jakarta City, Daerah Khusus Ibukota Jakarta 12190