Executive Sous Chef - Gran Melia Jakarta

Successfactors; Jakarta Pusat; On-site; IDR 350,000,000 - 650,000,000; Full time

Benefits offered by this job

My MeliáRewards

My MeliáBenefits

Job summary

Gran Melia Jakarta, part of Meliá Hotels International, seeks an Executive Sous Chef to assist the Executive Chef in overseeing daily kitchen operations for multiple outlets and events in our Jakarta property.

You will ensure culinary standards, cost controls, and food safety practices are consistently applied, while leading and developing a high-performing kitchen team and coordinating with F&B and other departments.

Qualifications

• Degree or professional training in Culinary Arts, Hospitality, or related field.
• Minimum 2 years of experience in a similar role, preferably in 4-5 star hotels.
• Strong knowledge of food safety, hygiene, and HACCP standards.
• Solid understanding of kitchen operations, cost control, and food cost management.
• Up to date with culinary trends and gastronomic innovation.
• Proficient in Microsoft Office and kitchen management tools.
• Strong leadership and team management skills with good communication ability.

Responsibilities

• Support the Executive Chef in managing daily kitchen operations across all outlets and events.
• Ensure consistent implementation of culinary standards, recipes, and food presentation.
• Supervise food preparation, service execution, and kitchen team performance.
• Monitor food cost, labor cost, and kitchen P&L performance in line with budget targets.
• Control inventory, ordering, stock levels, and supplier coordination.
• Ensure compliance with HACCP, hygiene, and food safety standards at all times.
• Lead, train, and develop kitchen team members to maintain high performance.
• Coordinate with F&B and other departments for banquets, events, and daily operations.
• Handle operational issues, guest feedback, and service recovery when needed.
• Promote sustainability practices, including food waste reduction and local sourcing.

Skills

Culinary leadership

Food safety

HACCP knowledge

Menu development

Cost control

Kitchen operations

Team management

Communication

Planning

Microsoft Office

Education

Culinary Arts or Hospitality degree

Professional training in culinary arts

Tools

Microsoft Office

Kitchen management tools

Job description

Career Opportunities: Executive Sous Chef - Gran Melia Jakarta (41630)

Discover a path without limits at Meliá, where growth and development opportunities are endless. Embark on a journey that will take you to work in several countries and become part of our extended global family.

Discover some of the benefits we offer:

• My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.
• My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.

Key Responsibilities

• Support the Executive Chef in managing daily kitchen operations across all outlets and events.
• Ensure consistent implementation of culinary standards, recipes, and food presentation.
• Supervise food preparation, service execution, and kitchen team performance.
• Monitor food cost, labor cost, and kitchen P&L performance in line with budget targets.
• Control inventory, ordering, stock levels, and supplier coordination.
• Ensure compliance with HACCP, hygiene, and food safety standards at all times.
• Lead, train, and develop kitchen team members to maintain high performance.
• Coordinate with F&B and other departments for banquets, events, and daily operations.
• Handle operational issues, guest feedback, and service recovery when needed.
• Promote sustainability practices, including food waste reduction and local sourcing.

Requirements

• Degree or professional training in Culinary Arts, Hospitality, or related field.
• Minimum 2 years of experience in a similar role, preferably in 4-5 star hotels.
• Strong knowledge of food safety, hygiene, and HACCP standards.
• Solid understanding of kitchen operations, cost control, and food cost management.
• Up to date with culinary trends and gastronomic innovation.
• Proficient in Microsoft Office and kitchen management tools.
• Strong leadership and team management skills with good communication ability.
• Highly organized, proactive, and results-driven with strong planning skills.
• Experience in implementing menu development, new concepts, and operational improvements.
• Fluent in Bahasa Indonesia; English proficiency is an advantage.

At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally.

We promote our commitment to equality and diversity , avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company .

Additionally, we support the sustainable growth of our industry through a socially responsible team . In this sense, our motto is " Towards a sustainable future, from a responsible present ". Thanks to al our collaborators, we make it possible.

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