SOUS CHEF

About the role

The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, ensure food quality, and maintain strict hygiene standards at our upcoming authentic Korean BBQ restaurant in Pererenan. The ideal candidate possesses deep culinary expertise in Korean cuisine, strong leadership skills, and the ability to manage a fast-paced kitchen environment.

Key responsibilities

• Supervise daily food preparation, cooking, plating, and kitchen workflow to ensure smooth service
• Maintain consistent standards for Korean BBQ meats (marination, cutting, and aging), sauces, and side dishes (banchan), ensuring authentic taste profiles with modern presentation
• Guide, train, and mentor line cooks, prep cooks, and kitchen staff to uphold company standards
• Monitor stock levels, manage ingredient ordering, and minimize food waste to optimize operational costs
• Ensure adherence to HACCP standards, food safety regulations, and kitchen sanitation protocols

About you

• Minimum 3–5 years of professional culinary experience, with at least 2 years in a supervisory role (Sous Chef or Senior Chef de Partie) specializing in Korean Cuisine or Asian Grill/BBQ concepts
• Proficient in traditional and modern Korean cooking techniques, butchery/meat preparation (especially for BBQ cuts like Galbi, Samgyeopsal, Bulgogi, etc.), and banchan preparation
• Strong understanding of kitchen equipment maintenance, inventory management, and food cost calculation
• Degree or Diploma in Culinary Arts, Hospitality Management, or a related field is preferred
• Strong leadership, communication, and problem-solving abilities under pressure
• Highly disciplined, organized, and detail-oriented
• Proficient in Bahasa Indonesia and English