Western Banquet Junior Sous Chef

We are seeking a detail-oriented and collaborative Western Banquet Junior / Sous Chef to join our culinary team in Jakarta Indonesia.

In this role you will work alongside our executive chef and kitchen team to prepare and execute high-quality Western cuisine for banquet events and restaurant service. You will be responsible for food preparation plating and maintaining the highest standards of food safety and kitchen organization.

This position offers an excellent opportunity to develop your culinary skills in a professional fast-paced environment while contributing to memorable dining experiences for our guests.

• Participate to Set menus preparation for up to 1000 guests and buffets for over 2000 people with always focus on the quality expected in one of the best venue in town.
• Assist the executive chef and senior kitchen staff in menu planning food preparation and execution for banquet events
• Maintain mise en place and organize workstations to ensure efficient kitchen operations
• Monitor food quality presentation and portion control to meet organizational standards
• Operate and maintain kitchen equipment safely and effectively
• Ensure compliance with food safety sanitation and hygiene regulations at all times
• Manage inventory stock rotation and communicate supply needs to kitchen management
• Collaborate with kitchen team members to meet service timelines and handle high-volume food preparation
• Assist in training junior kitchen staff and supporting their development
• Respond to special dietary requests and modifications while maintaining food quality
• Maintain a clean organized and safe kitchen environment
• Support the kitchen team during peak service periods and special events
• Natural interest on Sustainability and all its link to Food experience.

Qualifications :

• 2-3 years of professional kitchen experience in a Western cuisine environment
• Proficiency in Western cooking techniques food preparation and plating methods
• Strong knowledge of food safety sanitation standards and HACCP principles
• Ability to work efficiently under pressure in a fast-paced high-volume setting
• Excellent organizational and time management skills
• Strong communication and collaborative teamwork abilities
• Proficiency in operating standard kitchen equipment and tools
• Knowledge of inventory management and food costing
• Ability to follow recipes and maintain consistent quality standards
• Preferred: Experience in banquet or catering operations
• Preferred: Formal culinary training or recognized culinary certifications
• Preferred: Experience mentoring or training junior kitchen staff
• Preferred: Knowledge of dietary restrictions and special cuisine requirements

Additional Information :

English Speaking is requested

Passion is mandatory.

Remote Work :

No

Employment Type :

Full-time