Senior Sous Chef All Day Dining Cinnamon

Senior Sous Chef All Day Dining Cinnamon

Mandarin Oriental Jakarta is looking for a Senior Sous Chef to join our Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

After completion of an extensive renovation, Mandarin Oriental, Jakarta, will emerge fully rejuvenated to reclaim its status as the city’s premier address for both business and leisure. Mandarin Oriental, Jakarta will be positioned as Jakarta’s most luxurious and contemporary hotel, offering exemplary personalized service in well-appointed surroundings. Mandarin Oriental, Jakarta is operated and owned by the Mandarin Oriental Hotel Group.

About the job

Based Mandarin Oriental Jakarta, the Senior Sous Chef is responsible for ensuring the consistent delivery of high-quality food, efficient kitchen operations, and compliance with all safety, hygiene, and company standards. The Senior Sous Chef reports to the Executive Chef.

As Senior Sous Chef, you will be responsible for the following duties:

1. Culinary Operations & Quality Control

• Responsible for the implementation, development, and smooth operation of the Cinnamon Kitchen.
• Ensures breakfast, lunch, and dinner services are managed efficiently according to established concept statements and achieve targeted LRA scores.
• Ensures food production is cost-effective, hygienic, and of consistent quality.
• Prepares menus in line with quality standards, seasonality, and ingredient availability.
• Completes daily and weekly market lists.
• Maintains food standards, presentation, and continuously improves quality.
• Ensures accurate maintenance of recipes, conversion recipes, yield tables, and product specifications.
• Strives to improve operating procedures and identifies opportunities to enhance efficiency and guest experience.
• Maintains superior cleanliness standards throughout all culinary departments.
• Demands and enforces high standards of service, food quality, portion control, and timeliness.

2. Health, Safety & Compliance

• Ensures compliance with Fire Life Health Safety and Security standards as well as HACCP requirements.
• Monitors compliance regularly to assist in achieving 100% on MOHG health and safety audits.
• Controls all efforts to ensure “Save and Sound” codes are followed at all times.
• Assists in developing and implementing Standard Operating Procedures (SOPs).

3. Financial & Resource Management

• Coordinates effective and efficient payroll management and resource allocation through multi-skilling and multi-tasking principles.
• Assists in managing the outlet profitably and ensuring budget adherence.
• Identifies opportunities for cost reduction without compromising guest satisfaction.
• Proposes and implements new services or products once approved.

4. Leadership, Training & Team Development

• Assists the Executive Chef in recruitment, training, and discipline of all kitchen colleagues.
• Supports Departmental Trainers in conducting training within the kitchen.
• Assigns responsibilities to subordinates and evaluates performance periodically.
• Provides hands-on presence during operations, frequently opening and closing the kitchen.
• Uses the Colleague Handbook to communicate rules and regulations consistently.
• Practices effective listening before acting (“seek to understand”).
• Maintains staff discipline and teamwork through motivation and professional conduct.

5. Communication & Collaboration

• Maintains good rapport and professional working relationships with outlet teams and other departments.
• Ensures outlet team projects a warm, professional, and welcoming image.
• Ensures meetings are well planned, efficient, and result-oriented.
• Ensures deadlines for all tasks and projects are consistently met.

6. Other Responsibilities

• Assumes responsibilities of “Chef on Duty” as scheduled in the duty roster.
• Performs any other reasonable duties as required by the Executive Chef/Executive Sous Chef.
• Projects a positive, motivated attitude and maintains self-control at all times.
• Provides courteous, professional, and service-oriented support at all times.
  

As Senior Sous Chef, we expect from you:

Educational Background 

• High School Diploma or equivalent.
• Culinary degree or completed apprenticeship.
• Current Sanitation/HACCP certification. 

Experience 

• Minimum of 5 years in the luxury hotel culinary business.
• Minimum of 2 years Management Experience in a hotel or a high-volume restaurant.

Skills & Competencies 

• Thorough knowledge of gastronomy
• Extensive knowledge of kitchen equipment
• Working knowledge of computers and basic software
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
• Possess a good written and verbal command of English Language
• Possess a pleasant and outgoing personality
• Passionate, creative and an excellent hand on trainer

Technical Proficiency 

• Basic computers and software

Physical Requirements

• Must be able to stand and walk for extended periods (up to 8–10 hours per shift).

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
• Health Insurance. Supporting your health is part of supporting your success. Comprehensive health coverage is provided to support your wellbeing and your family.
• Duty Meals. Good food fuels great work. Enjoy daily meals prepared fresh by our MO Makan - Colleague Restaurant Kitchen.

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