Junior Sous Chef

To assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring food quality, consistency, hygiene, and food safety standards while maintaining operational efficiency and providing excellent culinary products in accordance with hotel standards. A. Kitchen Operations Assist the Sous Chef in supervising and coordinating daily kitchen operations. Ensure all food preparation and cooking activities are carried out according to established recipes and hotel standards. Monitor food presentation, taste, portioning, and consistency. Ensure smooth kitchen operations during breakfast, lunch, dinner, and banquet functions. Coordinate with other kitchen sections to ensure timely food preparation and service. Assist in menu planning, recipe development, and food presentation improvements. B. Team Supervision & Development Supervise and guide kitchen team members, including Demi Chefs, Commis, and Cook Helpers. Assign daily tasks and ensure all team members understand their responsibilities. Provide on-the-job training and coaching to develop culinary skills. Monitor team performance, discipline, grooming, and attendance. Support a positive working environment and teamwork within the kitchen. C. Food Safety & Hygiene Ensure compliance with HACCP, food safety, and sanitation standards. Monitor food storage, labeling, temperature control, and FIFO procedures. Ensure proper handling of raw and cooked food to prevent cross-contamination. Conduct regular cleanliness and hygiene inspections in kitchen areas. Ensure kitchen equipment and utensils are properly cleaned and maintained. D. Cost Control & Inventory Monitor food usage and minimize food waste. Ensure proper portion control and compliance with standardized recipes. Assist in monitoring kitchen inventory and stock requirements. Support monthly stocktaking and inventory control. Ensure ingredients are used efficiently to maintain food cost targets. E. Equipment & Workplace Safety Ensure all kitchen equipment is operated safely and correctly. Report equipment breakdowns and maintenance requirements. Maintain cleanliness, organization, and safety in all kitchen working areas. Ensure compliance with hotel safety and security procedures. Diploma or degree in Culinary Arts or related field is preferred. Minimum 2–3 years of experience in a hotel or restaurant kitchen. Previous experience as a Demi Chef or equivalent supervisory experience is preferred. Good knowledge of international and local cuisine. Good understanding of HACCP and food safety standards. Strong leadership, communication, and teamwork skills. Ability to work under pressure and handle multiple tasks. Willing to work shifts, weekends, and public holidays. 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. Mercure Jakarta Gatot Subroto Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity. Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.