Junior Sous Chef (Main Kitchen)

Role summary

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

The Junior Sous Chef supports the Sous Chef and Executive Chef in managing daily kitchen operations, with a focus on food preparation, cooking, presentation, and service in the main kitchen. Requirements typically include culinary training, previous experience in a professional hotel or restaurant kitchen, knowledge of food safety and hygiene standards, and the ability to lead and coordinate team members. The successful candidate is expected to maintain consistent quality, control food costs, organize mise en place, monitor kitchen cleanliness, and perform effectively during busy service periods. Good communication, teamwork, discipline, creativity, and flexibility for shifts, weekends, and public holidays are essential.

About the employer

Le Méridien Jakarta is an upscale international hotel located in Jakarta's central business district, close to major offices, shopping areas, embassies, and transport links. It operates under the Le Méridien brand, part of Marriott International, one of the world's largest hospitality companies. The hotel offers guest rooms, restaurants, bars, meeting facilities, and event services for business and leisure travelers. Its culinary operations typically serve international and Indonesian cuisine across multiple outlets and banquet events. Employees work in a multicultural hospitality environment supported by Marriott's global service standards, training programs, and career-development opportunities. Benefits may include service charge, meals, uniforms, medical support, staff rates at participating Marriott hotels, and opportunities for internal mobility, although exact benefits depend on the employment contract and local policy.