Senior Sous Chef All Day Dining Cinnamon

Mandarin Oriental Hotel Group Limited

Pluit

On-site

IDR 360,000,000 - 540,000,000

Full time

4 days ago

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Job summary

Mandarin Oriental Jakarta is seeking a Senior Sous Chef to lead the Cinnamon Kitchen, delivering exceptional cuisine and guest experiences in a luxury setting.

You will oversee culinary operations, ensure compliance with HACCP, mentor the team, and drive quality, cost control and service standards.

Minimum 5 years in luxury hotel culinary, 2 years management, and culinary degree or apprenticeship required.

Qualifications

High School Diploma or equivalent.
Culinary degree or completed apprenticeship.
Current Sanitation/HACCP certification.

Responsibilities

Culinary Operations & Quality Control: oversee Cinnamon Kitchen, ensure quality and consistency.
Health, Safety & Compliance: enforce HACCP and MOHG safety standards.
Financial & Resource Management: assist in budgeting and cost control.
Leadership, Training & Team Development: recruit, train, and guide kitchen staff.
Communication & Collaboration: coordinate with teams and departments.
Other Responsibilities: act as Chef on Duty when scheduled.

Skills

Gastronomy knowledge

Kitchen equipment

English language

Food safety

Education

Culinary degree or apprenticeship

Sanitation/HACCP certification

Tools

Computer literacy

Job description

Senior Sous Chef All Day Dining Cinnamon

Mandarin Oriental Jakarta is looking for a Senior Sous Chef to join our Kitchen team.

Are you a master of craft?Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

After completion of an extensive renovation, Mandarin Oriental, Jakarta, will emerge fully rejuvenated to reclaim its status as the city’s premier address for both business and leisure. Mandarin Oriental, Jakarta will be positioned as Jakarta’s most luxurious and contemporary hotel, offering exemplary personalized service in well-appointed surroundings. Mandarin Oriental, Jakarta is operated and owned by the Mandarin Oriental Hotel Group.

About the job

Based Mandarin Oriental Jakarta, the Senior Sous Chef is responsible for {QUICK DESCRIPTION}. The {JOB TITLE} reports to the {SUPERVISOR JOB TITLE}.

As Senior Sous Chef, you will beresponsiblefor the following duties:

1. Culinary Operations & Quality Control

Responsible for the implementation, development, and smooth operation of the Cinnamon Kitchen.
Ensures breakfast, lunch, and dinner services are managed efficiently according to established concept statements and achieve targeted LRA scores.
Ensures food production is cost-effective, hygienic, and of consistent quality.
Prepares menus in line with quality standards, seasonality, and ingredient availability.
Completes daily and weekly market lists.
Maintains food standards, presentation, and continuously improves quality.
Ensures accurate maintenance of recipes, conversion recipes, yield tables, and product specifications.
Strives to improve operating procedures and identifies opportunities to enhance efficiency and guest experience.
Maintains superior cleanliness standards throughout all culinary departments.
Demands and enforces high standards of service, food quality, portion control, and timeliness.

2. Health, Safety & Compliance

Ensures compliance with Fire Life Health Safety and Security standards as well as HACCP requirements.
Monitors compliance regularly to assist in achieving 100% on MOHG health and safety audits.
Controls all efforts to ensure “Save and Sound” codes are followed at all times.
Assists in developing and implementing Standard Operating Procedures (SOPs).

3. Financial & Resource Management

Coordinates effective and efficient payroll management and resource allocation through multi-skilling and multi-tasking principles.
Assists in managing the outlet profitably and ensuring budget adherence.
Identifies opportunities for cost reduction without compromising guest satisfaction.
Proposes and implements new services or products once approved.

4. Leadership, Training & Team Development

Assists the Executive Chef in recruitment, training, and discipline of all kitchen colleagues.
Supports Departmental Trainers in conducting training within the kitchen.
Assigns responsibilities to subordinates and evaluates performance periodically.
Provides hands‑on presence during operations, frequently opening and closing the kitchen.
Uses the Colleague Handbook to communicate rules and regulations consistently.
Practices effective listening before acting (“seek to understand”).
Maintains staff discipline and teamwork through motivation and professional conduct.

5. Communication & Collaboration

Maintains good rapport and professional working relationships with outlet teams and other departments.
Ensures outlet team projects a warm, professional, and welcoming image.
Ensures meetings are well planned, efficient, and result‑oriented.
Ensures deadlines for all tasks and projects are consistently met.

6. Other Responsibilities

Assumes responsibilities of “Chef on Duty” as scheduled in the duty roster.
Performs any other reasonable duties as required by the Executive Chef/Executive Sous Chef.
Projects a positive, motivated attitude and maintains self‑control at all times.
Provides courteous, professional, and service‑oriented support at all times.

As Senior Sous Chef, weexpectfrom you:

Educational Background

High School Diploma or equivalent.
Culinary degree or completed apprenticeship.
Current Sanitation/HACCP certification.

Experience

Minimum of 5 years in the luxury hotel culinary business.
Minimum of 2 years Management Experience in a hotel or a high-volume restaurant.

Skills & Competencies

Thorough knowledge of gastronomy
Extensive knowledge of kitchen equipment
Working knowledge of computers and basic software
Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
Possess a good written and verbal command of English Language
Possess a pleasant and outgoing personality
Passionate, creative and an excellent hand on trainer

Technical Proficiency