Senior Sous Chef

Company Description Novotel Jakarta Mangga Dua Square, premium midscale hotel located in North Jakarta business and entertainment district. The hotel's 362 guest rooms are equipped with its rejuvenated Olympic size swimming pool that will provide the guest with the best experience stay. For array of international buffet selections, Food Exchange offers social dining experience. While for your meeting and social events, our 2 ballrooms and 23 meeting rooms can host up to 1,800 delegates Novotel Jakarta Mangga Dua Square serves as a convenient base to explore the city. Close to business & shopping center, JIExpo Kemayoran, Ancol Dreamland, and Jakarta International Stadium Novotel Jakarta Mangga Dua Square is located close to Mangga Dua Square, remarkable landmark of Jakarta Old City, and near Harbour to explore the tropical atmosphere of Thousand Islands Novotel Jakarta Mangga Dua Square is strategically located close the biggest amusement eco-park Taman Impian Jaya Ancol, and surrounding by many place of tourist attraction. Job Description We are seeking a talented and experienced Senior Sous Chef to join our culinary team in Jakarta, Indonesia. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of culinary excellence and supporting the Executive Chef in daily operations. Assist the Executive Chef in menu planning, development, and implementation Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production Manage and mentor kitchen staff, fostering a collaborative and professional work environment Ensure compliance with food safety and sanitation standards Manage inventory, control costs, and minimize waste Collaborate with the purchasing team to source high-quality ingredients Participate in menu tastings and quality control checks Step in for the Executive Chef when necessary Contribute creative ideas for new dishes and seasonal menu updates Assist in training and developing junior kitchen staff

Qualifications Culinary degree or diploma from a recognized culinary institution Minimum 5-7 years of experience in high-end restaurants or luxury hotels Previous experience as a Sous Chef or in a similar leadership role Advanced knowledge of culinary techniques and kitchen operations Proven ability to lead and manage a kitchen team effectively Strong organizational and time management skills Excellent communication skills in English; knowledge of Bahasa Indonesia is a plus Proficiency in menu planning, cost control, and inventory management Up-to-date food safety certification (e.g., ServSafe) In-depth knowledge of various cuisines, with a focus on Indonesian and international flavors Familiarity with current food trends and culinary innovations Ability to work in a fast-paced environment and handle high-pressure situations Creative problem-solving skills and attention to detail Flexibility to work evenings, weekends, and holidays as required