Sous Chef

A Sous Chef is the second-in-command in a professional kitchen, reporting directly to the Executive Chef. They run the day-to-day operations of the kitchen floor, manage culinary staff, enforce strict food safety standards, and ensure that every dish leaving the pass matches the establishment’s high standards of quality, taste, and presentation.

• Line Supervision & Expo: Overseeing the kitchen line during service, acting as the "expeditor" at the pass to inspect dish presentation and quality before it goes to the guest.

• Staff Training & Scheduling: Training junior cooks on proper techniques, food handling, and managing the kitchen team's shift rosters.

• Stock & Ordering Management: Checking inventory levels daily, ordering fresh produce, meat, and dry goods, and ensuring proper rotation (FIFO - First In, First Out).

• Recipe Standard Enforcement: Making sure the kitchen team replicates the Executive Chef's recipes exactly in terms of portions, plating guidelines, and flavor profiles.

• Kitchen Hygiene Oversight: Ensuring all kitchen stations, walk-in chillers, and cooking equipment are deeply cleaned and compliant with health regulations.

• Acting Head Chef: Assuming full responsibility for the entire culinary operation, menu decisions, and kitchen management whenever the Executive Chef is absent.

• Education: Diploma (D3/D4) or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field. Professional apprenticeship or extensive hands-on experience is equally valued.

• Certifications: Food Handler Certificate (Sertifikat Sanitasi/Higiene Makanan), First Aid, or formal kitchen management credentials.

• Experience: Minimum of 4–6 years of experience in a professional kitchen, with at least 1–2 years serving as a Chef de Partie (Station Head).

• Language: Conversational and professional technical English is crucial, especially when working with international culinary teams, reading modern cookbooks, or managing menus in global tourist markets.