SOUS CHEF

What we're looking for:

• Minimum 2 years of professional experience in the Food & Beverage industry, with expertise in Indonesian cuisine and traditional Nusantara culinary offerings.
• Strong understanding of end-to-end kitchen operations, including production planning, food preparation, execution, quality assurance, and operational efficiency.
• In-depth knowledge of a wide variety of regional Indonesian soto dishes and the ability to consistently deliver authentic Indonesian culinary experiences.
• Familiarity with the ingredients, flavor profiles, and preparation techniques of Makassar specialties, including Jalangkote, Nasi Goreng Merah, Mie Titi, and other local signature dishes.
• Proven ability to develop, implement, and maintain standardized recipes to ensure consistency in product quality, presentation, and portion control.
• Proficient in food costing, inventory management, and cost-control practices to support operational and financial objectives.
• Knowledgeable in the application of Hygiene, Sanitation, Food Safety, and workplace safety standards in accordance with industry best practices.
• Demonstrated leadership capabilities with the ability to supervise, coach, and support kitchen team members while maintaining a productive and collaborative work environment.
• Strong organizational, problem-solving, and communication skills, with the ability to perform effectively in a fast-paced operational setting.