Sous Chef Coorporate

Tanggung Jawab

We're hiring an Operational Chef who can cook food people remember — and make it taste exactly the same in every kitchen, every shift, at a cost that works.

Panna Hospitality Group runs some of Jakarta's most-loved dining brands — GAISE Brunch & Bistro and SUTBUL Modern Korean Dining among them. As we scale, we need a chef who lives at the intersection of craft and operations: someone who owns the food across all our kitchens and builds the systems that keep quality high while we grow.

• This is not a one-kitchen role. You'll be across outlets — on the line, in prep, and in the numbers.
• What you'll own

Culinary consistency: one standard of food quality, plating, and taste across every outlet — so each brand tastes like itself, every single time.

• Menu development & engineering: new dishes and seasonal specials built with food cost and yield in mind — creativity that also makes margin.
• Kitchen operations: prep systems, station setup, portion control, speed of service, and kitchen labour productivity.

Recipe standardization: turning great dishes into controlled, repeatable recipes with weights, yields, and specs that survive any chef's day off.

• Food cost & quality: partnering with cost control on COGS, portioning, and waste — and with purchasing on ingredient quality and sourcing.
• Food safety: HACCP, hygiene, and kitchen audits — non-negotiable, every outlet, every day.
• People: lead, train, and grow head chefs and sous chefs across brands; build kitchen bench strength.
• Openings: kitchen setup, equipment input, and recipe rollout for new outlets.

Kualifikasi

• You're a strong fit if you have
• Senior kitchen leadership experience across MULTIPLE outlets or concepts (multi-brand, central kitchen, or chain) — not a single restaurant.
• A track record of standardizing recipes and holding consistency across kitchens.
• Real command of food cost, yields, portion control, and waste.
• The ability to both cook at a high level AND build systems and lead teams.
• Hands-on HACCP and food-safety discipline.
• An on-the-line leadership style — you set the standard by showing it.
• Bonus points
• Versatility across cuisines (Western/brunch and Asian/Korean a real plus).
• Experience opening new outlets or setting up a central/commissary kitchen.
• You've built recipe books and kitchen SOPs that scaled.
• What success looks like in your first 6 months

Food quality is consistent across every outlet, your recipe specs are documented and followed, food cost is under control, your chefs are stronger than when you arrived, and you've launched at least one dish guests order by name.