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Sous Chef Chinese Restaurant

Indonesia, Manado · Job Posted June 28, 2026
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Job Description

Accountable for overall success of the daily restaurant kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Job Responsibility

  • Accountable for overall success of the daily restaurant kitchen operations
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
  • Works to continually improve guest and employee satisfaction while maintaining the operating budget
  • Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced
  • Responsible for guiding and developing staff including direct reports
  • Must ensure sanitation and food standards are achieved
  • Ensures compliance with all Food & Beverage policies, standards and procedures
  • Assists Executive Chef with all restaurant kitchen operations and preparation
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
  • Assists in determining how food should be presented and creates decorative food displays
  • Maintains purchasing, receiving and food storage standards
  • Ensures compliance with food handling and sanitation standards

Requirements

  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area

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