job description
Join Hype Gastro Indonesia as a Sous Chef specializing in Japanese and Korean cuisine at our premier dining destination, ROKI Brasserie, located in the vibrant Summarecon Mall Serpong, Tangerang. This is a unique opportunity to showcase your culinary expertise in a dynamic, high-energy environment while contributing to an innovative and growing brand.
As a Sous Chef, you will play a pivotal role in maintaining the authenticity and excellence of our Japanese and Korean dishes, ensuring every guest enjoys a memorable dining experience. You will work closely with our Head Chef to develop new menu items, train kitchen staff, and uphold the highest standards of food quality and presentation.
If you are passionate about Asian cuisine, thrive in a fast-paced kitchen, and are eager to advance your career in a supportive and creative setting, we invite you to apply. This position offers competitive compensation, opportunities for professional growth, and the chance to be part of a team that values innovation and excellence.
Responsibility
- Assist the Head Chef in managing daily kitchen operations, ensuring smooth service during peak hours.
- Prepare and cook authentic Japanese and Korean dishes, maintaining consistency in taste, presentation, and quality.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and improvement.
- Monitor inventory levels, place orders for supplies, and ensure minimal waste while maintaining cost efficiency.
- Develop and refine menu items in collaboration with the Head Chef, incorporating seasonal ingredients and innovative techniques.
- Enforce strict hygiene and food safety standards in compliance with local regulations and company policies.
- Coordinate with front-of-house staff to ensure seamless communication and exceptional guest experiences.
- Participate in staff meetings, menu planning sessions, and special events to enhance the restaurant’s reputation.
Qualifications
- Minimum of 3 years of experience as a Sous Chef or similar role in a high-volume restaurant, with a focus on Japanese or Korean cuisine.
- Strong knowledge of traditional and modern Japanese/Korean cooking techniques, ingredients, and presentation styles.
- Proven leadership skills with the ability to motivate and manage a diverse kitchen team.
- Excellent organizational and time-management skills to handle multiple tasks in a fast-paced environment.
- Certification in food safety and hygiene (e.g., HACCP) is highly preferred.
- Creative mindset with a passion for experimenting with new flavors and culinary trends.
- Fluency in English and/or Indonesian; knowledge of Japanese or Korean is a plus.
- Flexibility to work evenings, weekends, and holidays as required by the restaurant’s operating hours.