Sous Chef, for an opening restaurant with Michelin star objective

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.

Sous Chef
(A New, Revamped Dining Experience aiming for Michelin star)

At Fairmont Jakarta, we are dedicated to creating an exceptional dining experience that combines innovative culinary techniques with exquisite flavors. As we prepare to revamp one of our restaurants, our goal is to achieve Michelin star recognition, and we are seeking a passionate and skilled Sous Chef to join our team and help us reach this prestigious milestone.

The Sous Chef will be instrumental in supporting the Chef de Cuisine and Executive Chef in the day-to-day operations of the kitchen. This role requires a strong culinary background, leadership skills, and a deep commitment to excellence. The ideal candidate will be prepared to handle high-pressure situations, demonstrate creativity in menu development, and contribute to the overall vision of our restaurant.

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

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Assist the Chef de Cuisine managing all kitchen operations, including food preparation, cooking, and plating, to ensure high standards of quality and presentation.
• Collaborate in the creation and refinement of the menu, incorporating seasonal ingredients and innovative techniques to align with our objective.
• Supervise, train, and mentor kitchen staff, ensuring adherence to recipes, techniques, and safety standards.
• Monitor and maintain the quality of all dishes, ensuring consistency and excellence in every plate served.
• Oversee inventory levels, manage orders, and ensure proper storage and handling of ingredients.
• Uphold strict hygiene and sanitation practices, ensuring compliance with health regulations and restaurant standards.
• Contribute to a memorable dining experience by ensuring that dishes are prepared and presented to the highest standards.

Your experience and skills include:

• Experience: Minimum of 2 years of experience as a Sous Chef or in a similar role in a high-end restaurant, with a proven track record of culinary excellence.
• Strong knowledge of cooking techniques, flavor profiles, and plating aesthetics.
• Experience with Michelin star or high-end dining environments is highly desirable.
• Demonstrated ability to lead and motivate a kitchen team, manage multiple
• A flair for creative and innovative cooking, with a passion for pushing culinary boundaries.
• Culinary degree or equivalent professional experience is preferred.
• Excellent communication skills and the ability to collaborate effectively with all team members and front-of-house staff.
• Dedication to achieving and maintaining the highest standards of quality and service.

Our commitment to Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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