Sous Chef - Banquet Indonesian Cuisine

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef – Banquet Indonesian Cuisine supports the Executive Chef in planning and delivering high-quality Indonesian dishes for banquets, events, and resort dining outlets. Candidates should have professional culinary experience, preferably in luxury hotels or large-scale banquet operations, with strong knowledge of Indonesian cuisine, food safety, portion control, costing, and kitchen hygiene. The role requires leadership, menu execution, staff supervision, ordering, and coordination with service and event teams. The successful candidate is expected to maintain Marriott’s quality standards, work efficiently under pressure, train junior cooks, control waste, and ensure every dish is consistent, attractive, and served on schedule. Flexibility for weekends, holidays, and changing business demands is essential.

About the employer

TA’AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo, is a high-end Marriott-affiliated resort in Flores, Indonesia. The property is designed as an exclusive gateway to Komodo National Park, combining contemporary luxury with the natural beauty, traditions, and hospitality of eastern Indonesia. Its facilities are expected to include premium accommodation, restaurants and bars, event spaces, wellness facilities, and guest activities focused on the surrounding islands and marine environment. As part of The Luxury Collection, the resort places strong emphasis on distinctive local experiences, refined service, personalized guest care, and high culinary standards. Employees work in an international hospitality environment while helping showcase Indonesian culture and regional ingredients. The remote location offers an opportunity to join a developing luxury destination, although living costs, supplies, and transport may differ from larger Indonesian cities.