Total 147 Junior Executive chef job vacancies in Indonesia

Job Summary:

We are seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will be an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. The Junior Sous Chef prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

Job Description:

• Support the Head Chef and the team in ensuring smooth daily operations

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Head Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Lead, train, evaluate and motivate kitchen staff to maintain cultural values and food production standards.

• Support food and menu planning, event menu preparation, food costing and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements & Qualifications:

• At least 1 to 2 years of relevant experience with Asia/ Western cuisine

• Must have completed the Basic Food Hygiene course.

• Able to manage and uphold sanitation and hygiene standards.

• Team player but also able to work independently

• Possesses strong initiative and a proactive attitude.

• Able to multi-task and thrive in a fast-paced environment

• Able to work on rotating shifts, weekends and public holiday

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment

GYUKATSU KYOTO KATSUGYU IS HIRING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

Job Description

The Junior Chef de Partie is responsible for assisting in the preparation and cooking of menu items while supporting the Chef de Partie and Head Chef in maintaining high standards of food quality, hygiene, and kitchen operations. This role serves as a step up from a Commis Cook, providing opportunities to learn leadership skills, handle specific kitchen sections, and contribute to efficient service delivery.

Key Responsibilities:

• Assist in preparing, cooking, and presenting dishes according to recipes and quality standards.
• Support the Chef de Partie in managing a specific kitchen section (e.g., grill, hotpot base, skewers, desserts).
• Ensure all food prepared meets company standards for taste, presentation, and portioning.
• Maintain cleanliness, safety, and hygiene in the kitchen in accordance with SFA requirements.
• Assist in checking stock levels, organizing storage, and reducing wastage.
• Work closely with Commis Cooks to guide them and ensure smooth workflow.
• Assist in implementing proper kitchen processes and compliance during service.
• Report any operational or equipment issues to the Chef de Partie / Head Chef promptly.

Job Requirements

• Minimum 1–2 years of kitchen experience (Commis level or equivalent).
• Certification in Food Hygiene Level 1 or 2 (Level 3 is an advantage).
• Passion for cooking with a willingness to learn and grow into a supervisory role.
• Good teamwork, time management, and communication skills.
• Ability to work in a fast-paced, high-pressure environment.
• Flexible with working hours, including weekends and public holidays.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Responsibilities:

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork
• Prepare and cook menu items according to recipes and quality standards
• Monitor food quality and presentation before service
• Participate in the monthly stock-take activities
• Ensure proper handling and storage of all food items in accordance with company standards
• Assist in managing stock rotation, food cost, and minimizing waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 3 years related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting& hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control, usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef

We are currently seeking a Full Time Junior Sous Chef to join our professional and dynamic kitchen team. This is a great opportunity for an experienced CDP ready for their next role.

Key responsibilities include but not limited to:

• Hands on management of the restaurant, bar, cafe, room service, and conference food service operations on a day to day basis.
• Assisting the Head Chef with menu creation for our F&B concept in our Distrikt Bar, Cafe and Restaurant
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
• Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Mentor and co-ordinate the work of junior chefs.
• Shifts will be a combination of morning and evening shifts

The Junior Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.

• Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitisation

• Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures all equipment is hygienically stored in its designated area.

• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management and leadership of the culinary team

• Be a mentor and role model.

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.

• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.

• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.

• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.

• Ensures smooth and effective communication among the kitchens and with other departments.

• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.

• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.

• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.

• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.

• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.

• Ensures that daily line-up is conducted within respective outlet and documented.

• Ensures that all deadlines are met consistently.

• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.

• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.

• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.

• Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Duties & Responsibilities:

• Support the Executive Chef in running daily kitchen operations.

• Lead service with confidence and keep standards sharp, even during peak periods.

• Supervise, coach, and inspire the culinary team.

• Maintain consistency in taste, presentation, and execution.

• Support menu innovation while keeping an eye on food cost and productivity.

• Ensure hygiene and safety standards are always on point.

• Drive a positive, accountable, high-performance kitchen culture.

Requirements:

• Diploma / Certification in Culinary Arts.

• 2–3 years’ experience in a similar role within a lifestyle hotel.

• Strong leadership presence with great communication skills.

• Calm under pressure and confident during service.

• Passion for quality ingredients, creativity, and continuous improvement.