Sous Chef - Banquet

Raffles Hotels & Resorts is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.

Raffles Jakarta is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre.  Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club.  Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city's finest venues for social events and conferences.  For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track.  The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.

“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.

 If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:

Sous Chef

The Sous Chef assists the Chef de Cuisine in overseeing the culinary operations of the banquet department. They are responsible for ensuring the smooth execution of banquet events by supervising the kitchen staff, coordinating food production, and maintaining the high standards of culinary excellence. They collaborate closely with the banquet sales team and event planners to understand client preferences and menu requirements, and they play a crucial role in menu planning, recipe development, and food presentation. They also ensures compliance with food safety and sanitation standards, controls food costs, and assists in training and mentoring the culinary team. With their culinary expertise, leadership skills, and attention to detail, the Sous Chef contributes to creating memorable dining experiences for guests attending banquet events in the hotel.

1. Culinary Education: A formal culinary education from a recognized culinary institute or school is preferred. A degree or diploma in culinary arts or a related field provides a strong foundation in culinary techniques, food safety, and kitchen management. 
2. Culinary Experience: Several years of experience working in a professional kitchen, with a focus on banquet or catering operations, is essential. Previous experience as a Sous Chef or Senior Chef de Partie in a banquet or large-scale food service environment is highly desirable. 
3. Banquet Expertise: In-depth knowledge and experience in banquet operations, including menu planning, food production, and banquet service, are important. Familiarity with different types of banquet events, such as weddings, corporate functions, and social gatherings, is advantageous. 
4. Culinary Skills: Strong culinary skills and a diverse culinary repertoire are necessary to create and execute a variety of dishes for banquet events. Expertise in various cooking techniques, international cuisines, and menu customization is valuable. 
5. Leadership and Management: The Sous Chef - Banquet must have proven leadership abilities to effectively manage a team of chefs and cooks in a high-pressure environment. Strong communication, organizational, and problem-solving skills are essential. 
6. Attention to Detail: Meticulous attention to detail is crucial to ensure consistency in food quality, taste, and presentation. The Sous Chef - Banquet must have an eye for detail and maintain high standards of culinary excellence. 
7. Menu Development: Experience in menu development, including creating customized menus based on client preferences and dietary restrictions, is desirable. The ability to balance creativity, client requests, and profitability is important. 
8. Adaptability and Time Management: The Sous Chef - Banquet should be able to work in a fast-paced, dynamic environment and handle multiple tasks simultaneously. Excellent time management skills and the ability to prioritize tasks are necessary to meet deadlines and ensure smooth operations. 
9. Food Safety and Hygiene: A thorough understanding of food safety and sanitation practices is essential. Knowledge of HACCP principles, food handling guidelines, and local health regulations is required to maintain a safe and hygienic banquet kitchen. 
10. Cultural Awareness: International chains often cater to diverse clientele. Therefore, cultural awareness and the ability to accommodate different culinary preferences and dietary requirements are valuable skills.