Junior Sous Chef (Main Kitchen)
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Before you apply
LocationJakarta, Jakar, ID
Work modeon-site
Typefull-time
SeniorityEntry
Experience2+ yrs
Company size10,000+ people
PostedOct 9, 2026 · 3w ago
Verified live1d ago
At a glanceSummarised by Seekless from the posting.
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area
Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items and executing requests based on required specifications
Prepares and cooks foods of all types
Supervises and coordinates activities of cooks and workers engaged in food preparation
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in determining how food should be presented and creates decorative food displays
Supervises daily shift operations
Ensures all employees have proper supplies, equipment and uniforms
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
Ensures completion of assigned duties
Participates in the employee performance appraisal process, giving feedback as needed
Handles employee questions and concerns
Communicates performance expectations in accordance with job descriptions for each position
Participates in an on-going employee recognition program
Conducts training when appropriate
Monitors employee's progress towards meeting performance expectations
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
Sets a positive example for guest relations
Handles guest problems and complaints seeking assistance from supervisor as necessary
Empowers employees to provide excellent customer service within guidelines
Reports malfunctions in department equipment
Purchases appropriate supplies and manages food and supply inventories according to budget
Attends and participates in all pertinent meetings
Non-discrimination and equal opportunity employer commitment
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
Supporting Culinary Team Activities
• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Conducts training when appropriate.
• Monitors employee’s progress towards meeting performance expectations.
Maintaining Culinary Goals
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.
Legal
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
About the company
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.