Responsibilities

• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role
• Proven experience as a Sous Chef or similar position
• Strong knowledge of food preparation techniques and kitchen operations
• Good understanding of food safety, sanitation, and HACCP standards
• Strong leadership and team management skills
• Ability to work effectively under pressure in a fast-paced environment
• Good communication and interpersonal skills
• Strong organizational and time-management abilities
• Knowledge of food costing and inventory management
• Culinary diploma/certification is preferred
• Willing to work shifts, weekends, and public holidays
• Creative mindset with attention to detail in food presentation
• Ability to work independently and as part of a team.
• Placement in Gading Serpong area