Sous Chef

Mercure Hotels; Jakarta Selatan; On-site; IDR 180,000,000 - 360,000,000; Full time

Job summary

Mercure Jakarta Gatot Subroto is seeking a Sous Chef to support the Executive Chef in daily kitchen operations. You will ensure food quality, hygiene, and presentation meet the hotel’s standards while aiding menu planning, cost control, and staff supervision.

Key responsibilities include overseeing kitchen activities, coordinating with sections, maintaining mise en place for events, and training team members to uphold exceptional dining experiences for guests.

Qualifications

• Diploma or degree in Culinary Arts, Food Production, or a related field.
• Minimum 2 years of experience in a professional kitchen, preferably in a hotel environment.
• Strong knowledge of international cuisine, cooking techniques, and food presentation.
• Knowledge of HACCP, food hygiene, and sanitation standards.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure all food is prepared and presented according to the hotel's recipes, standards, and quality requirements.
• Monitor food preparation, cooking processes, portion sizes, and presentation.
• Coordinate with other kitchen sections to ensure smooth and timely food service.
• Ensure mise en place and readiness for restaurant, banquet, and hotel events.
• Take charge of kitchen operations in the absence of the Executive Chef when assigned.
• Monitor kitchen equipment and report maintenance or operational issues.
• Assist in developing menus, recipes, and food promotions in line with hotel concepts.
• Conduct regular food tasting and quality checks.
• Support HACCP compliance and sanitation throughout kitchen areas.

Skills

Leadership

Communication

Team Management

Problem Solving

Education

Diploma in Culinary Arts

Job description

Company Description

Mercure Jakarta Gatot Subroto

Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity.

Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.

Job Description

The Sous Chef is responsible for assisting the Executive Chef in managing daily kitchen operations, ensuring food quality, consistency, hygiene, and presentation meet the hotel's standards. The position supports menu planning, food cost control, organize Central Kitchen, staff supervision, training, and compliance with food safety and sanitation regulations to deliver an excellent dining experience for guests.

Key Responsibilities

• Kitchen Operations
• Assist the Executive Chef in managing and supervising daily kitchen operations.
• Ensure all food is prepared and presented according to the hotel's recipes, standards, and quality requirements.
• Monitor food preparation, cooking processes, portion sizes, and presentation.
• Coordinate with other kitchen sections to ensure smooth and timely food service.
• Ensure sufficient mise en place and readiness for restaurant, banquet, and other hotel events.
• Take charge of kitchen operations in the absence of the Executive Chef, when assigned.
• Monitor kitchen equipment and report any maintenance or operational issues.
• Food Quality and Menu Development
• Maintain consistent food quality, taste, freshness, and presentation.
• Assist in developing menus, recipes, and food promotions in accordance with hotel concepts and guest preferences.
• Conduct regular food tasting and quality checks.
• Ensure ingredients are handled, stored, and prepared correctly.
• Monitor guest feedback and recommend improvements to food quality and service.
• Support the introduction of new dishes and seasonal menus.
• Food Cost and Inventory Control
• Assist the Executive Chef in controlling food costs and minimizing waste.
• Monitor food portions, ingredient usage, and production quantities.
• Ensure proper receiving, storage, rotation, and utilization of food products.
• Follow FIFO (First In, First Out) and FEFO (First Expired, First Out) procedures where applicable.
• Conduct regular stock checks and assist with monthly inventory.
• Monitor food requisitions and ensure ingredients are used efficiently.
• Identify opportunities to reduce food waste without compromising quality.
• Hygiene, Sanitation, and Food Safety
• Ensure compliance with HACCP standards and hotel food safety procedures.
• Maintain cleanliness and sanitation throughout all kitchen areas.
• Ensure proper food storage temperatures and safe food-handling practices.
• Monitor personal hygiene, grooming, and uniform standards among kitchen employees.
• Ensure cleaning schedules and sanitation checklists are properly implemented.
• Support internal and external food safety audits and follow up on corrective actions.
• People Management and Training
• Supervise, guide, and motivate kitchen team members to achieve departmental objectives.
• Allocate daily duties and monitor staff performance.
• Provide on-the-job training and coaching to kitchen employees, trainees, and daily workers.
• Support employee development, cross-training, and succession planning.
• Monitor attendance, discipline, grooming, and compliance with hotel policies.
• Foster teamwork, communication, and a positive working environment.
• Participate in performance reviews and provide feedback to team members when required.
• Coordination and Administration
• Coordinate with the Stewarding, Purchasing, Receiving, and Food & Beverage teams to ensure smooth operations.
• Communicate food preparation requirements and special guest requests to the kitchen team.
• Assist in preparing duty rosters, production plans, and kitchen reports as required.
• Ensure proper handover between shifts and kitchen sections.
• Report operational issues, guest complaints, and food safety concerns to the Executive Chef.
• Support hotel activities, promotions, and special events as assigned by management.
• Sustainability and Hotel Standards
• Implement sustainable kitchen practices, including food waste reduction and responsible resource usage.
• Encourage efficient use of water, electricity, and kitchen supplies.
• Support the hotel's sustainability initiatives and environmental programs.
• Comply with hotel policies, brand standards, and applicable health and safety regulations.

Qualifications

• Diploma or degree in Culinary Arts, Food Production, or a related field.
• Minimum 2 years of experience in a professional kitchen preferably in a hotel environment 3 or 4 star hotel.
• Previous experience as a Sous Chef or in a similar supervisory role is preferred.
• Strong knowledge of international cuisine, cooking techniques, and food presentation.
• Good understanding of food cost control, inventory management, and kitchen operations.
• Knowledge of HACCP, food hygiene, and sanitation standards.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work under pressure and manage multiple kitchen priorities.
• Flexible to work shifts, weekends, public holidays, and special events.
• Good teamwork and interpersonal skills.

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.