Sous Chef

Mr. Egg Restaurant Group - Jakarta Selatan (Block M) - Opening Soon

Key Responsibilities

1. Kitchen Operations

• Support the Head Chef in planning, organizing, and supervising daily kitchen activities.
• Ensure all dishes are prepared according to recipes, portion standards, and presentation guidelines.
• Oversee food preparation and cooking processes to maintain consistent quality.

2. Team Supervision & Training

• Supervise and guide cooks, commis, and kitchen assistants during service.
• Conduct training for new staff on food preparation techniques, safety, and hygiene standards.
• Delegate tasks effectively to ensure smooth workflow.

3. Menu Development

• Assist in creating new menu items, specials, and seasonal recipes.
• Test and refine dishes to maintain creativity and quality.
• Provide input on cost control and menu improvements.

4. Inventory & Cost Control

• Monitor inventory levels and ensure proper stock rotation (FIFO).
• Coordinate with the Purchasing team for ingredient needs.
• Minimize food waste and contribute to effective cost management.

5. Quality, Safety & Hygiene

• Ensure all food handling and storage comply with HACCP or company hygiene standards.
• Maintain cleanliness and orderliness of the kitchen at all times.
• Conduct regular checks on equipment to ensure proper functionality.

6. Collaboration

• Work closely with the Head Chef and restaurant management to coordinate kitchen schedules, staffing, and operational planning.
• Assist in managing kitchen operations during the absence of the Head Chef.

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Qualifications

• Minimum 3–5 years of experience in a professional kitchen (experience as CDP or Senior Cook is preferred).
• Strong culinary skills and understanding of kitchen operations.
• Good leadership, communication, and team management abilities.
• Knowledge of food safety regulations and HACCP principles.
• Ability to work under pressure in a fast-paced environment.
• Creativity, discipline, and high attention to detail.
• Fluent in english is a must