Junior Sous Chef

Mandarin Oriental Jakarta is looking for a Junior Sous Chef All Day Dining Cinnamon 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 Junior Sous Chef All Day Dining Cinnamon is responsible for assist senior chefs in food preparation and other related tasks. This role is crucial to the Culinary Department, upholding the values and standards of MOHG. The Junior Sous Chef All Day Dining Cinnamon reports to the Sous Chef (All Day Dining).

As Junior Sous Chef All Day Dining Cinnamon, you will be responsible for the following duties:

1. Daily Operational

• Assist the Sous Chef and Executive Chef in kitchen operations
• Supervise and coordinate tasks of kitchen staff
• Prepare and cook dishes to high standards
• Maintain kitchen cleanliness, organization, and safety
• Assist in menu planning, inventory management, and ordering
• Support senior chefs in food preparation, presentation, and plating
• Develop skills and knowledge in kitchen management and leadership

2. Productivity

• Organize food production in a cost effective and hygienic manner
• Identify opportunities for reducing costs without affecting the level of service or product received by our guestshttps://careers.mandarinoriental.com/jobs/junior-sous-chef-all-day-dining-cinnamon-jakarta-daerah-khusus-ibukota-jakarta-indonesia