Banquet Kitchen Lead (Junior Sous Chef) - Hotel Events

Ayana Hospitality; Jakarta Pusat; On-site; IDR 66,960,000 - 111,600,000; Full time

Job summary

Ayana Hospitality is seeking a Junior Sous Chef – Banquet to assist the Chef de Cuisine in overseeing daily kitchen operations, coordinating food preparation for banquet events, and ensuring food quality and consistency. A Diploma or degree in Culinary Arts is required.

This role emphasizes strict adherence to food safety, HACCP standards, and service excellence, with a focus on large-scale production, buffet setups, and event catering; leadership and teamwork are essential, and English is an

Qualifications

• Diploma or degree in Culinary Arts or related field.
• 3–5 years of experience in a professional kitchen, preferably in a hotel environment, with banquet operations.
• Experience in a supervisory role, preferably as a Chef de Partie or equivalent.
• Good knowledge of food preparation, cooking techniques, and international cuisine.
• Strong understanding of banquet operations, including large-scale food production, buffet setup, and event catering.
• 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 throughout service.
• Coordinate food preparation for banquet events to ensure timely delivery.
• Maintain high standards of food safety, hygiene, and service excellence.
• Support smooth and efficient banquet operations through effective team collaboration.

Skills

Food preparation

Cooking techniques

Banquet operations

Leadership

Communication

Teamwork

English (advantage)

Education

Diploma or degree in Culinary Arts

Job description

The Junior Sous Chef – Banquet is responsible for assisting the Chef de Cuisine in overseeing daily kitchen operations, ensuring food quality and consistency, and coordinating food preparation for banquet events. This role supports the team in maintaining high standards of food safety, hygiene, and service excellence while ensuring smooth and efficient banquet operations.

• Diploma or degree in Culinary Arts or a related field.
• Minimum 3–5 years of experience in a professional kitchen, preferably in a hotel environment, with experience in banquet operations.
• Previous experience in a supervisory role, preferably as a Chef de Partie or equivalent.
• Good knowledge of food preparation, cooking techniques, and international cuisine.
• Strong understanding of banquet operations, including large-scale food production, buffet setup, and event catering.
• Knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Ability to manage kitchen operations, maintain food quality and consistency, and ensure timely food preparation during events.
• Good leadership, communication, and teamwork skills.
• Good command of English is an advantage.