Sous Chef - Employee Cafetaria

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.

The Sous Chef - Employee Cafeteria will assist in overseeing the daily operations of the employee cafeteria, ensuring that all food preparation and service meet the company’s high standards for quality, taste, and presentation. The position requires managing kitchen staff, maintaining food safety standards, managing inventory, and creating menus that cater to the nutritional needs and preferences of the staff while fostering a positive and efficient working environment.

Employment will be under local contract. Open for Indonesian citizens only.

Key Responsibilities:

• Managing the daily operations of the employee cafeteria, including food preparation, cooking, and service. Ensure smooth workflow, proper staffing, and effective delegation of tasks.
• Plan, prepare, and execute a diverse, nutritious, and balanced menu that caters to the tastes and dietary requirements of the employees. Ensure meals are served promptly and maintain a high level of quality and presentation.
• Supervise, train, and motivate kitchen staff, providing guidance and support to ensure high performance and adherence to culinary standards. Ensure all staff understand food safety practices and maintain a clean, organized kitchen.
• Enforce and ensure compliance with all local food safety regulations and hygiene standards. Maintain cleanliness of the kitchen, storage areas, and cafeteria serving spaces. Monitor and ensure proper handling, storage, and preparation of all food items.
• Ensure that food preparation is within budget constraints and waste is minimized. Help track expenses and ensure the cafeteria runs efficiently without compromising quality.
• Assist in the management of kitchen supplies, ingredients, and inventory. Ensure all stock is rotated properly and that ingredients are stored in accordance with food safety regulations. Monitor food wastage and ensure efficient use of resources.

Your experience and skills include:

• Minimum of 3-5 years of professional culinary experience, with at least 1-2 years in a supervisory or Sous Chef role.
• Experience with cost control and inventory management in a high-volume kitchen environment is an asset.
• Ability to manage, motivate, and lead a team in a fast-paced kitchen environment.
• Excellent understanding of food safety, hygiene practices, and kitchen sanitation.
• Strong leadership and interpersonal skills.
• Ability to handle stress and remain calm under pressure.
• High attention to detail, especially in food preparation and service.

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