Junior Sous Chef - 1945 Restaurant

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.

As the Junior Sous Chef at our Indonesian Restaurant, you will assist the Chef de Cuisine in overseeing the kitchen’s daily operations, ensuring that both Indonesian and pastry dishes are prepared to the highest standards. Your role will involve managing a small team, assisting in menu development, maintaining high food quality, and ensuring consistency in both savory and pastry preparations.

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

Key Responsibilities:

• Assist in the development of innovative Indonesian dishes while maintaining traditional flavors and presentation standards.
• Oversee the preparation of high-quality pastries (cakes, tarts, and other Indonesian sweets) in line with the restaurant’s concept and guest preferences.
• Contribute creative pastry ideas for special events, seasonal promotions, or menu changes, blending traditional Indonesian flavors with modern techniques.
• Provide guidance on techniques, portion control, food plating, and overall consistency in both savory and pastry dishes.
• Ensure the consistency and quality of both Indonesian dishes and pastries, from preparation to presentation
• Supervise the kitchen during service, ensuring that all orders are completed in a timely manner and presented to the highest standards.
• Ensure that all kitchen staff follow safety protocols and adhere to food safety standards, particularly when dealing with high-risk food items.
• Help the Chef de Cuisine in monitoring food preparation efficiency and cost controls related to both the savory menu and pastry production.
• Engage with guests when necessary to understand their preferences and special requests.

Your experience and skills include:

• A minimum of 2-3 years of experience in a similar role, preferably in an Indonesian restaurant or an establishment specializing in Asian cuisines.
• Proven experience in preparing both Indonesian dishes and pastry
• Experience in a leadership or supervisory role, managing kitchen staff and operations.
• A deep understanding of traditional Indonesian ingredients, spices, and cooking techniques.
• Strong knowledge of pastry techniques, including baking, cake decoration, and preparation of both traditional and modern desserts.
• In-depth knowledge of health and safety standards in food preparation and kitchen management.
• Strong leadership skills, the ability to communicate effectively with both the kitchen team and front-of-house
• Creative and innovative, with a passion for both traditional and modern culinary arts, especially in Indonesian cooking and pastry.
• Strong attention to detail in both savory and dessert preparations.
• Proficiency in English (spoken and written) is preferred