A company located in Banjarmasin & Banjarbaru is currently requiring candidates for this position.
Only candidates who meet the requirements will be processed further.
Job Requirements (must have) :
- Diploma or equivalent in Culinary Arts, Food & Beverage Management, or related fields.
- Minimum of 3-5 years of experience in a kitchen leadership role, preferably in Japanese cuisine.
- Strong knowledge of Japanese cooking techniques, including sushi and sashimi preparation.
- Excellent leadership, time management, and problem-solving skills.- Ability to work under pressure and manage a busy kitchen efficiently.
- Proficient in kitchen safety, sanitation, and HACCP standards.
- Willing to be placed at Banjarmasin and Banjarbaru (2 headcount)
PREFERRED:
- Previous experience in a high-volume, fast-paced restaurant environment is an advantage.
- Preferably from Japanese cuisine
NOT PREFERRED:
Candidate that not willing to be place at Banjarmasin and Banjarbaru
Job Description:

• Lead and supervise the kitchen team in daily operations, including food preparation, cooking, and presentation.
• Provide training and guidance to junior chefs, kitchen staff, and trainees on cooking techniques, kitchen safety, and operational standards.
• Manage staff schedules, assignments, and ensure productivity levels meet operational needs.
• Ensure all dishes are prepared and presented to company standards.
• Maintain quality control by ensuring the use of fresh ingredients and adherence to established recipes.
• Innovate and contribute to new menu ideas, seasonal dishes, and promotional items.
• Oversee the kitchen’s inventory management including stock levels ordering supplies and minimizing wastage.
• Monitor food cost controls by minimizing waste without compromising quality.
• Collaborate with the purchasing department for timely delivery of quality ingredients.
• Ensure compliance with health regulations including cleanliness sanitation and food safety.
• Enforce proper handling storage of food adhering to standards.
• Regularly inspect kitchen equipment for cleanliness scheduling maintenance when needed.
• Work closely with front-of-house team ensuring customer orders are prepared correctly.
• Handle any customer complaints related to food quality promptly.
• Prepare reports on kitchen performance including food costs waste management.

Benefits:
BPJS Kesehatan
BPJS TK
THR
Service charge (fluktuatif)
Insurance cover 1 wife and 2 children
Reporting To:
Area Chef (Jakarta's team)
Client Recruitment Process:
1st Interview HR
2nd User (interview and practice in cooking sushi)
3rd Stage psychological test
Offering
MCU (50:50 with candidate, but will deducted by candidate salary 1st month)
Working Time:
Shifting (3 shift: pagi, siang, malam).
Each shift: 8 hours.
6 days/week-1 day off/week.
5 days off/month.
Job Type: Full-time
Application Question(s):

• Are you ready to be placed in Banjarmasin?