Executive Sous Chef - Gran Melia Jakarta

Key Responsibilities Support the Executive Chef in managing daily kitchen operations across all outlets and events. Ensure consistent implementation of culinary standards, recipes, and food presentation. Supervise food preparation, service execution, and kitchen team performance. Monitor food cost, labor cost, and kitchen P&L performance in line with budget targets. Control inventory, ordering, stock levels, and supplier coordination. Ensure compliance with HACCP, hygiene, and food safety standards at all times. Lead, train, and develop kitchen team members to maintain high performance. Coordinate with F&B and other departments for banquets, events, and daily operations. Handle operational issues, guest feedback, and service recovery when needed. Promote sustainability practices, including food waste reduction and local sourcing. Requirements Degree or professional training in Culinary Arts, Hospitality, or related field. Minimum 2 years of experience in a similar role , preferably in 4–5 star hotels . Strong knowledge of food safety, hygiene, and HACCP standards . Solid understanding of kitchen operations, cost control, and food cost management . Up to date with culinary trends and gastronomic innovation . Proficient in Microsoft Office and kitchen management tools. Strong leadership and team management skills with good communication ability. Highly organized, proactive, and results-driven with strong planning skills. Experience in implementing menu development, new concepts, and operational improvements . Fluent in Bahasa Indonesia ; English proficiency is an advantage .