Sous Chef: Lead Kitchen & Menu Innovation

Mercure Hotels; Jakarta Selatan; On-site; IDR 30,000,000 - 50,000,000; Full time

Job summary

Mercure Jakarta Gatot Subroto seeks a skilled Sous Chef to assist the Executive Chef in daily kitchen operations, ensuring quality, hygiene, and presentation meet brand standards.

You will contribute to menu planning, food cost control, staff supervision, and training while maintaining HACCP compliance and delivering exceptional dining experiences for guests.

Candidates with at least 2 years in a hotel kitchen are invited to apply; flexible shifts and a collaborative team await.

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.
• Strong leadership, communication, and teamwork skills.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure all food is prepared and presented to hotel standards.
• Supervise kitchen staff and support training.
• Monitor food quality, cost, and inventory control.
• Coordinate with other kitchen sections for timely service.
• Ensure HACCP compliance and sanitation.

Skills

Culinary arts

Food production

Leadership

Communication

Education

Diploma or degree in Culinary Arts, Food Production, or a related field

Job description

Mercure Jakarta Gatot Subroto seeks a skilled Sous Chef to assist the Executive Chef in daily kitchen operations, ensuring quality, hygiene, and presentation meet brand standards.

You will contribute to menu planning, food cost control, staff supervision, and training while maintaining HACCP compliance and delivering exceptional dining experiences for guests.

Candidates with at least 2 years in a hotel kitchen are invited to apply; flexible shifts and a collaborative team await.