Sous Chef: Lead Kitchen, Craft Global Menus

Mercure Hotels; Indonesia; In loco; IDR 100.440.000 - 167.400.000; Tempo pieno

Descrizione del lavoro

Mercure Jakarta Gatot Subroto seeks an experienced Sous Chef to assist the Executive Chef in daily kitchen operations, ensuring quality, hygiene, and presentation aligned with hotel standards. You will help with menu planning, food cost control, and coordinating with other kitchen sections to deliver outstanding dining experiences for guests.

The role requires staff supervision, training, and adherence to HACCP and sanitation regulations.

Competenze

• Diploma or degree in Culinary Arts, Food Production, or a related field.
• Minimum 2 years of experience in a professional kitchen, preferably in hotels.
• Experience as Sous Chef or in a supervisory role is preferred.
• Strong knowledge of international cuisine, cooking techniques, and presentation.
• Understanding of food cost control, inventory, and kitchen operations.
• Familiarity with HACCP, hygiene, and sanitation standards.
• Leadership, communication, organizational, and problem-solving skills.
• Ability to work under pressure and handle multiple priorities.

Mansioni

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure food prepared and presented according to recipes and standards.
• Monitor portion sizes, quality, and presentation.
• Coordinate with other kitchen sections for smooth service.
• Maintain mise en place for restaurant, banquet, and events.
• Support menu development and seasonal promotions.
• Supervise and train kitchen staff; ensure adherence to hygiene standards.
• Control food costs and monitor inventory; report issues.

Conoscenze

Leadership

Communication

Teamwork

Problem solving

Flexibility

Formazione

Diploma or degree in Culinary Arts

Strumenti

HACCP Knowledge

Descrizione del lavoro

Mercure Jakarta Gatot Subroto seeks an experienced Sous Chef to assist the Executive Chef in daily kitchen operations, ensuring quality, hygiene, and presentation aligned with hotel standards. You will help with menu planning, food cost control, and coordinating with other kitchen sections to deliver outstanding dining experiences for guests.

The role requires staff supervision, training, and adherence to HACCP and sanitation regulations.