Sous Chef — Elevate Hotel Kitchen, Menu & Costs

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

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.