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 a talented and motivated Sous Chef to join our dynamic culinary team in Jakarta, Indonesia. In this hands-on role, you will work alongside our Head Chef to oversee kitchen operations, maintain exceptional food quality and presentation standards, and lead our kitchen team during service. This position offers an exciting opportunity to showcase your culinary expertise, drive innovation, and contribute to an inclusive and collaborative kitchen environment where excellence is celebrated and continuous improvement is encouraged.

• Prepare, season, and cook food in accordance with established menu specifications and quality standards
• Plan and organize food preparation across service periods to ensure smooth, efficient kitchen operations
• Maintain consistency, quality, and presentation of all dishes while upholding our culinary vision
• Lead and mentor junior kitchen staff, providing guidance, support, and constructive feedback to foster professional growth
• Ensure strict compliance with food safety, hygiene, and workplace health and safety standards at all times
• Manage inventory, including ordering, receiving, checking, and rotating kitchen supplies to minimize waste and control costs
• Clean, maintain, and organize kitchen equipment, workstations, and food preparation areas to support a safe and efficient workspace
• Assist with roster management, timesheets, and scheduling to optimize team productivity
• Collaborate with the Head Chef and front-of-house team to deliver exceptional customer experiences
• Identify opportunities for process improvement and contribute innovative ideas to enhance kitchen operations
• Adapt flexibly to changing menu requirements, seasonal ingredients, and diverse culinary demands

• Minimum 2-3 years of relevant commercial cooking experience in a high-volume kitchen environment
• Proven experience performing duties consistent with the occupation of Sous Chef
• Certificate III or IV in Commercial Cookery or equivalent culinary qualification
• Current food safety and hygiene certification
• Strong leadership, communication, and interpersonal skills with the ability to motivate and mentor team members
• Excellent time management and organizational abilities
• Demonstrated proficiency in food preparation techniques, menu planning, and kitchen operations management
• Sound knowledge of food safety standards, safe food handling practices, and workplace health and safety compliance
• Exceptional attention to detail and commitment to maintaining high presentation standards
• Ability to work efficiently and remain resilient under pressure in a fast-paced environment
• Problem-solving mindset with the capacity to make decisive decisions
• Physical stamina to stand for extended periods and perform demanding kitchen duties
• Flexibility and adaptability to diverse cuisines, menus, and operational requirements
• Strong cost control and inventory management skills
• Collaborative approach with a customer-focused mindset