Banquet Junior Sous Chef — Event Kitchen Lead

Ayana Hospitality; Kemayoran; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Ayana Hospitality is seeking a Junior Sous Chef – Banquet to assist the Chef de Cuisine in daily kitchen operations, ensuring high standards of food quality and banquet coordination in Jakarta. The role emphasizes hygiene, safety and service excellence during events.

The candidate should have a culinary arts background with 3–5 years in a professional kitchen, plus supervisory experience and knowledge of international cuisine and banquet operations.

Qualifications

• Diploma or degree in Culinary Arts or related field.
• 3–5 years in a professional kitchen, hotel environment preferred.
• Experience in banquet operations and supervision.
• Knowledge of food safety, hygiene, sanitation and HACCP standards.

Responsibilities

• Assist the Chef de Cuisine in overseeing daily kitchen operations.
• Ensure food quality and consistency.
• Coordinate food preparation for banquet events.
• Support the team to maintain high standards of safety, hygiene and service excellence.
• Ensure timely food preparation during events.

Skills

Banquet operations

Team leadership

Food safety

Food quality

Communication

HACCP knowledge

Education

Diploma or degree in Culinary Arts or related field

Job description

Ayana Hospitality is seeking a Junior Sous Chef – Banquet to assist the Chef de Cuisine in daily kitchen operations, ensuring high standards of food quality and banquet coordination in Jakarta. The role emphasizes hygiene, safety and service excellence during events.

The candidate should have a culinary arts background with 3–5 years in a professional kitchen, plus supervisory experience and knowledge of international cuisine and banquet operations.