Sous Chef - Garde Manger

Fairmont Hotels & Resorts; Jakarta Pusat; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Fairmont Jakarta, located in Senayan Square, seeks a Sous Chef for the Garde Manger section to oversee cold dishes, salads, and buffet presentations with the Executive Chef. The role demands high standards of quality, hygiene, and presentation in a luxury hotel environment.

You will supervise kitchen staff, coordinate with other sections, and contribute to menu planning while ensuring compliance with safety regulations.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality, or related field.
• Minimum 4-6 years of culinary experience, preferably in luxury hotels or upscale restaurants.
• Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.
• Understanding of food safety and hygiene standards (HACCP or equivalent).
• Strong leadership and team management skills.
• Ability to work in a fast-paced kitchen environment.

Responsibilities

• Assist in supervising the daily operations of the Garde Manger section.
• Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel’s luxury standards.
• Maintain consistency in food quality, taste, portion control, and presentation.
• Supervise and support kitchen staff within the Garde Manger section.
• Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service.
• Maintain hygiene and food safety standards in compliance with hotel policies and local regulations.
• Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations.
• Monitor inventory levels, control food costs, and minimize waste.

Skills

Leadership

Team management

Time management

Attention to detail

Creativity in food presentation

Ability to work in fast-paced kitchen

Education

Diploma or Degree in Culinary Arts, Hospitality, or related field

Job description

Fairmont Jakarta

Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta features 380 spacious guestrooms and 108 Fairmont branded Sky Suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a 1,200 square-meter Grand Ballroom.

Company Description

Fairmont Jakarta

Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta features 380 spacious guestrooms and 108 Fairmont branded Sky Suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a 1,200 square-meter Grand Ballroom.

Job Description

The Sous Chef – Garde Manger is responsible for assisting the Executive Chef in overseeing the operations of the Garde Manger section. This role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, and buffet items while maintaining the highest standards of food quality, hygiene, and consistency expected in a luxury hotel environment.

What You Will Be Doing

• Assist in supervising the daily operations of the Garde Manger section.
• Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel’s luxury standards.
• Maintain consistency in food quality, taste, portion control, and presentation.
• Supervise and support kitchen staff within the Garde Manger section.
• Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service.
• Maintain strict hygiene and food safety standards in compliance with hotel policies and local regulations.
• Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations.
• Monitor inventory levels, control food costs, and minimize waste.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality, or related field.
• Minimum 4-6 years of culinary experience, preferably in luxury hotels or upscale restaurants.
• Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.
• Understanding of food safety and hygiene standards (HACCP or equivalent).
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Attention to detail and creativity in food presentation.
• Ability to work in a fast-paced kitchen environment.

Additional Information

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