Sous Chef

• Manage food purchasing, stock levels, and supplier quality.
• Oversee daily food prep, ensuring quality, consistency, and hygiene.
• Control costs through stock rotation and waste reduction.
• Support menu development and recipe testing.
• Ensure kitchen hygiene and safety standards are met.
• Coordinate with front-of-house for smooth service and guest satisfaction.
• Lead, train, and evaluate kitchen staff.

Requirement:

• Minimum education: Diploma in Culinary Arts; culinary or hospitality graduates preferred.
• Minimum 3 years of experience in a similar role in a restaurant or F&B Lifestyle.
• Strong knowledge of kitchen hygiene standards (HACCP) and food safety procedures.
• Skilled in managing all kitchen sections and daily operations.
• Able to work under pressure in a fast-paced kitchen environment.
• Excellent communication, teamwork, and leadership skills.
• Detail-oriented, responsive, and highly responsible.
• Creative and open to new menu ideas and presentation innovations.
• Willing to work shifts, including weekends and public holidays.
• Wiliing to be placed in Surabaya, Jawa Timur.