Junior Sous Chef

We are seeking a Junior Sous Chef to join our team at Mercure Jakarta Gatot Subroto, a top-notch hotel in south Jakarta.

The successful candidate will assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring food quality, consistency, hygiene, and food safety standards while maintaining operational efficiency and providing excellent culinary products in accordance with hotel standards.

Key Responsibilities:

• Assist in supervising and coordinating daily kitchen operations
• Ensure all food preparation and cooking activities are carried out according to established recipes and hotel standards
• Monitor food presentation, taste, portioning, and consistency
• Ensure smooth kitchen operations during breakfast, lunch, dinner, and banquet functions
• Coordinate with other kitchen sections to ensure timely food preparation and service
• Assist in menu planning, recipe development, and food presentation improvements

Team Supervision & Development:

• Supervise and guide kitchen team members, including Demi Chefs, Commis, and Cook Helpers
• Assign daily tasks and ensure all team members understand their responsibilities
• Provide on-the-job training and coaching to develop culinary skills
• Monitor team performance, discipline, grooming, and attendance
• Support a positive working environment and teamwork within the kitchen

Food Safety & Hygiene:

• Ensure compliance with HACCP, food safety, and sanitation standards
• Monitor food storage, labeling, temperature control, and FIFO procedures
• Ensure proper handling of raw and cooked food to prevent cross-contamination
• Conduct regular cleanliness and hygiene inspections in kitchen areas
• Ensure kitchen equipment and utensils are properly cleaned and maintained

Cost Control & Inventory:

• Monitor food usage and minimize food waste
• Ensure proper portion control and compliance with standardized recipes
• Assist in monitoring kitchen inventory and stock requirements
• Support monthly stocktaking and inventory control
• Ensure ingredients are used efficiently to maintain food cost targets

Equipment & Workplace Safety:

• Ensure all kitchen equipment is operated safely and correctly
• Report equipment breakdowns and maintenance requirements
• Maintain cleanliness, organization, and safety in all kitchen working areas
• Ensure compliance with hotel safety and security procedures

Qualifications:

• Diploma or degree in Culinary Arts or related field is preferred
• Minimum 2–3 years of experience in a hotel or restaurant kitchen
• Previous experience as a Demi Chef or equivalent supervisory experience is preferred
• Good knowledge of international and local cuisine
• Good understanding of HACCP and food safety standards
• Strong leadership, communication, and teamwork skills
• Ability to work under pressure and handle multiple tasks
• Willing to work shifts, weekends, and public holidays