Executive Sous Chef

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.

We are seeking an experienced and visionary Executive Sous Chef to join our culinary team in Jakarta, Indonesia. Under the guidance of the Executive Chef, you will be responsible for coordinating, supervising, and directing all aspects of food production while maintaining profitable food and beverage operations and exceptional quality standards. This is an exciting opportunity to lead a talented kitchen team, drive culinary innovation, and ensure every guest experiences outstanding service and cuisine.

• Lead, mentor, and inspire a diverse team of culinary professionals, fostering a collaborative and inclusive kitchen environment that promotes professional growth, development, and continuous learning
• Oversee all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications
• Conduct daily line checks and quality control inspections across all kitchen areas to maintain high-quality product standards and operational excellence
• Develop, select, and standardize recipes while establishing presentation techniques and quality benchmarks that align with menu concepts and guest expectations
• Manage kitchen labor costs effectively by creating weekly schedules, optimizing staff productivity, and providing hands-on support, training, and mentorship to team members
• Estimate food consumption, requisition supplies, and manage vendor relationships to ensure efficient procurement while maintaining budgetary constraints and cost-effectiveness
• Plan and price menus in collaboration with the Executive Chef, incorporating culinary trends, nutritional considerations, and consumer preferences
• Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, addressing any issues promptly and decisively
• Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting regular inspections and implementing corrective measures as needed
• Monitor and control food costs while maximizing guest satisfaction through innovative menu offerings and exceptional culinary execution
• Process payroll and manage administrative responsibilities for all kitchen team members with accuracy and transparency
• Prepare selected items for special occasions and demonstrate culinary expertise through hands-on involvement in daily kitchen operations
• Communicate effectively with all departments, providing clear direction and fostering positive working relationships that support seamless service delivery
• Remain calm, alert, and resilient during peak service periods and emergency situations, serving as a role model for the team
• Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility
• Ensure compliance with all operational policies including health and safety, food hygiene, maintenance, emergency procedures, and local regulatory requirements
• Attend mandatory meetings, participate in community events, and support corporate social responsibility initiatives
• Perform additional duties as assigned by management to support exceptional guest service and operational needs

**Experience:**

• Minimum 5+ years of progressive management experience in a restaurant kitchen environment; Chef de Cuisine experience strongly preferred
• Proven track record as a strong team leader with demonstrated ability to motivate, mentor, and develop culinary professionals
• Demonstrated experience in budget management, labor cost control, and profit optimization
• Vendor management and procurement experience with strong negotiation and relationship-building abilities
• Inventory management expertise and experience with food cost analysis and waste reduction initiatives
• Hands-on culinary execution experience with the ability to work alongside team members during service

**Skills:**

• Exceptional organizational and time management skills with the ability to prioritize tasks, meet deadlines, and function effectively under pressure
• Advanced culinary knowledge and expertise, including menu development, recipe standardization, food costing, and kitchen operations
• Proficiency with computer systems and point-of-sale platforms (Opera, Micros, Word, Excel, Outlook); ability to enter and locate work-related information efficiently
• Comprehensive knowledge of food safety, sanitation, and hygiene regulations; commitment to maintaining the highest standards of food preparation and storage
• Excellent verbal and written communication skills in English; ability to articulate ideas clearly and provide constructive feedback
• Proven ability to multitask, adapt to changing priorities, and maintain composure in fast-paced, high-volume environments
• Strong problem-solving and analytical skills with the ability to make sound decisions based on experience and good judgment
• Conflict resolution and mediation skills with an empathetic and inclusive approach to team management
• Staff scheduling and payroll management capabilities with attention to detail and accuracy

**Education & Certifications:**

• Bachelor's degree in a culinary-related field or equivalent professional certification preferred
• Food safety and sanitation certifications or equivalent demonstrated knowledge

**Domain Expertise:**

• Demonstrated commitment to continuous culinary development and staying current with industry trends, techniques, and best practices
• Advanced knowledge of international and contemporary culinary techniques and presentations
• Understanding of nutritional considerations and dietary requirements in menu planning
• Crisis management and emergency response capabilities during high-pressure service situations

**Physical & Flexibility Requirements:**

• Physical capability to stand, walk, reach, bend, twist, and carry objects for extended periods (minimum 8-hour shifts)
• Flexibility to work varying schedules, including evenings, weekends, and holidays, based on business needs
• Excellent interpersonal skills with the ability to build positive relationships across all departments and levels of the organization