AYANA Hospitality

Global hospitality group developing iconic destinations

Junior Sous Chef Banquet

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeJakarta, IndonesiaNo salary listedIn-person

About the Job

Requirements

A diploma or degree in Culinary Arts or a related field.
A minimum of 3–5 years of experience in a professional kitchen, preferably in a hotel environment, including experience in banquet operations.
Previous experience in a supervisory role, preferably as a Chef de Partie or equivalent.
Knowledge of food preparation, cooking techniques, and international cuisine.
A strong understanding of banquet operations, including large-scale food production, buffet setup, and event catering.
Knowledge of food safety, hygiene, sanitation, and HACCP standards.
Ability to manage kitchen operations, maintain food quality and consistency, and ensure timely food preparation during events.
Good command of English is an advantage.

Responsibilities

Assist the Chef de Cuisine in overseeing daily kitchen operations.
Ensure food quality and consistency.
Coordinate food preparation for banquet events.
Support the team in maintaining high standards of food safety, hygiene, and service excellence.
Help ensure smooth and efficient banquet operations.

Desired Qualifications

Hotel environment experience is preferred.
Supervisory experience as a Chef de Partie or equivalent is preferred.
A good command of English is an advantage.

Jr. Sous Chef Banquet | AYANA Midplaza, JAKARTA

AYANA Hospitality · Central Jakarta, Indonesia · Full-time · Posted 2026-10-21

Workplace: on_site

Department: AYANA Jakarta

Description

The Junior Sous Chef – Banquet is responsible for assisting the Chef de Cuisine in overseeing daily kitchen operations, ensuring food quality and consistency, and coordinating food preparation for banquet events. This role supports the team in maintaining high standards of food safety, hygiene, and service excellence while ensuring smooth and efficient banquet operations.

Requirements

Diploma or degree in Culinary Arts or a related field.
Minimum 3–5 years of experience in a professional kitchen, preferably in a hotel environment, with experience in banquet operations.
Previous experience in a supervisory role, preferably as a Chef de Partie or equivalent.
Good knowledge of food preparation, cooking techniques, and international cuisine.
Strong understanding of banquet operations, including large-scale food production, buffet setup, and event catering.
Knowledge of food safety, hygiene, sanitation, and HACCP standards.
Ability to manage kitchen operations, maintain food quality and consistency, and ensure timely food preparation during events.
Good leadership, communication, and teamwork skills.
Good command of English is an advantage.

Apply

Apply at AYANA Hospitality

About the Company

AYANA Hospitality

Global hospitality group developing iconic destinations

AYANA Hospitality designs and manages iconic travel destinations and voyages around the world. It creates resort properties and cruises that emphasize wellbeing, nourish the senses, and enrich the mind, pairing attentive service with thoughtful experiences. The company differentiates itself by prioritizing harmony with self, others, and nature, and by offering a “place of refuge” for every guest across its destinations. Its goal is to deliver exceptional service and meaningful inspiration through carefully crafted spaces and experiences that travelers can trust to refresh and uplift them.

Company size: 501-1,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Indonesia
Founded: 1996

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