Sous Chef Japanese

Deskripsi pekerjaan

1. Minimum 4–5 years of experience in Japanese cuisine, preferably as a Sous Chef.

2. Solid understanding of Japanese cooking techniques, including grilling, deep frying, steaming, and knife skills.

3. Strong knowledge of preparing a wide range of Japanese menu items, such as sushi, sashimi, donburi, ramen, hot kitchen and grill/robata

4. Knowledge of traditional Japanese ingredients, including wasabi, miso, dashi, mirin, shoyu, and related components.

5. Good understanding of food safety, hygiene standards, and kitchen cleanliness.

6. Able to manage an assigned kitchen section independently during service.

7. Strong attention to taste consistency, food quality, and presentation.

8. Willingness to learn, disciplined, and able to work in a fast-paced kitchen environment.

9. Good teamwork and communication skills.

10. Flexible with working hours, including weekends and holidays.

Responsibilities:

1. Handle daily operations of the assigned kitchen section according to standards.

2. Prepare and cook Japanese dishes in line with recipe and quality guidelines.

3. Ensure proper mise en place, stock rotation (FIFO), and portion control.

4. Maintain cleanliness and hygiene of the work area and equipment.

5. Coordinate with Head Chef, CDP, and other kitchen sections to ensure smooth service.

6. Monitor ingredient usage to minimize waste and support food cost control.

7. Assist in training Commis Chefs and new team members when needed.

8. Follow all kitchen SOPs, safety, and hygiene regulations.

Benefit:

1. Competitive salary

2. Service charge entitlement

3. BPJS Kesehatan coverage

4. Career growth and development opportunities

5. A dynamic and collaborative working environment