Sous Chef

Located in the heart of Alam Sutera, Mercure Serpong Alam Sutera is situated between EMC Hospital and Living World Shopping Mall, at the center of the lifestyle, entertainment and gastronomical hub. Our 171 stylish rooms and modern facilities make our hotel ideal for both business and leisure travellers.

Discover Alam Sutera, well known as the best town for cycling and jogging with a green and healthy environment. Explore the culinary indulgence, entertainment and shopping experience, such as Flavor Bliss, Living World, IKEA, and Mall @Alam Sutera.

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world were life beats faster.

The Sous Chef is responsible for assisting the Executive Chef in overseeing the daily kitchen operations, ensuring the consistent preparation, production, and presentation of high-quality food in accordance with hotel standards. The role includes supervising and developing kitchen team members, maintaining food safety and hygiene standards, controlling food costs, managing inventory, and contributing to menu development and innovation while ensuring exceptional guest satisfaction.

1. Food Preparation & Production

• Prepare, cook, and present food according to hotel recipes, quality standards, and presentation guidelines.

• Ensure all food products are consistently prepared, attractively presented, and delivered on time.

• Monitor the quality, taste, texture, freshness, and presentation of all dishes before service.

• Oversee mise en place and ensure production readiness for all meal periods, buffets, banquets, and special events.

• Contribute to menu development, seasonal menus, special promotions, and new food creations.

• Ensure consistency in recipes, portioning, cooking methods, and presentation across all kitchen operations.

2. Kitchen Operations

• Assist the Executive Chef in managing and overseeing daily kitchen operations.

• Supervise, lead, train, and develop Chef de Partie, Demi Chef, Commis, and kitchen apprentices.

• Allocate daily tasks and monitor team performance to ensure efficient kitchen operations.

• Coordinate with other kitchen sections to ensure smooth service and operational efficiency.

• Maintain cleanliness and organization of workstations, equipment, and storage areas.

• Ensure proper use, maintenance, and handling of kitchen equipment and tools.

• Monitor production schedules and ensure sufficient food availability for restaurants, banquets, and other hotel requirements.

3. Food Safety & Hygiene

• Ensure compliance with HACCP, food safety regulations, and hotel hygiene standards.

• Monitor proper food storage, labeling, rotation (FIFO), and temperature control.

• Ensure proper handling and storage of all food ingredients and perishable products.

• Ensure personal hygiene and sanitation standards are consistently maintained by all kitchen team members.

• Conduct regular hygiene checks and participate in food safety audits and inspections.

4. Inventory & Cost Control

• Monitor inventory levels and coordinate purchasing requirements with the Executive Chef or relevant departments.

• Control food costs through proper portioning, production planning, and efficient ingredient utilization.

• Minimize food waste through effective stock management and production control.

• Oversee inventory counts and implement cost control initiatives.

• Monitor ingredient quality and ensure compliance with approved specifications.

• Ensure recipes and standard portions are consistently followed to achieve food cost targets.

5. Teamwork & Communication

• Foster a positive, professional, and collaborative working environment within the kitchen team.

• Conduct daily briefings and communicate operational requirements to team members.

• Coordinate with the Executive Chef, other kitchen sections, and service teams to ensure smooth operations and guest satisfaction.

• Support the training, coaching, and development of kitchen team members.

• Coordinate food requirements for special events, functions, and VIP guest requests.

• Assist other kitchen sections during busy periods when required.

6. Health & Safety

• Ensure all kitchen team members follow workplace health and safety procedures.

• Identify and report maintenance issues, equipment malfunctions, and safety hazards promptly.

• Ensure safe handling of kitchen equipment, ovens, stoves, mixers, knives, and other tools.

• Monitor the safe handling of hot surfaces, electrical equipment, and hazardous materials.

• Maintain a safe, clean, and organized working environment at all times.

Qualifications & Experience

• Proven experience as a Sous Chef or in a similar supervisory role within a hotel or restaurant.

• Diploma or Certificate in Culinary Arts, Food Production, or a related field is preferred.

• Minimum 2–3 years of experience as a Sous Chef or strong Chef de Partie in a hotel or restaurant.

• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food presentation.

• Good understanding of menu planning, recipe standardization, and large-scale food production.

• Experience in menu development, food promotions, and special event preparations is an advantage.

• HACCP or Food Safety Certification is preferred.

• Good understanding of food cost control, portioning, purchasing, and inventory management.

• Basic computer skills are an advantage.

Skills & Competencies

• Excellent culinary skills and knowledge of various cooking techniques.

• Strong knowledge of food ingredients, recipes, and kitchen production processes.

• Strong leadership, team management, and supervisory abilities.

• Ability to train, coach, and develop kitchen team members.

• Ability to work efficiently under pressure in a fast-paced environment.

• Good organizational, planning, and time management skills.

• Creativity, attention to detail, and commitment to food quality and presentation.

• Strong communication, interpersonal, and teamwork skills.

• Good problem-solving and decision-making abilities.

• Flexibility to work shifts, weekends, and public holidays.

Your team and working environment:

Our commitment to Diversity & Inclusion:

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

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.