Sous chef

About the role

Responsible for preparing, cooking, and presenting food according to traditional restaurant quality standards. Ensuring each dish has consistent flavour, appearance, and cleanliness, and maintaining smooth kitchen operations by applying food safety and work hygiene standards.

Key responsibilities

• Prepare food ingredients before restaurant operations begin (food preparation)

• Cook and present menu items according to established recipes and standards

• Maintain quality, flavour, and presentation of food to ensure consistency

• Ensure cleanliness of kitchen area, cooking equipment, and food storage areas

• Manage storage of raw materials according to FIFO (First In First Out) standards

• Monitor stock of raw materials and report purchasing needs to management

• Ensure all cooking processes meet food safety standards and sanitation requirements

• Collaborate with kitchen team and service team to ensure customer orders are served on time

• Operate and maintain kitchen equipment correctly

• Assist in developing new menu items as directed by management when required

About you

• Minimum education: SMA/SMK, preferably in Culinary Arts or Hospitality

• Experience as Cook/Chef minimum 1 year (preferred)

• Master basic cooking techniques and processing of various types of food

• Understand kitchen hygiene standards, sanitation, and food safety

• Able to work under pressure and in a fast-paced work environment

• Disciplined, responsible, honest, and have high work spirit

• Able to work individually and as part of a team

• Willing to work with shift system, including weekends and national holidays