Sous Chef

Company Description

A global luxury brand with hospitality at its heart, Raffles Hotels & Resorts encompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven.

At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic.

At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself.

Raffles Jakarta is strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort.

At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community.

By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy.

Job Description

The Sous Chef – Chinese Specialty is a key culinary leader in the banquet kitchen, responsible for overseeing the preparation and presentation of Chinese cuisine for large-scale events, weddings, and corporate functions. Reporting directly to the Chef de Cuisine – Banquet, this role is instrumental in maintaining high standards of food quality, taste, and visual appeal, while ensuring operational efficiency in a high-volume environment.

The Sous Chef plays a hands-on role in menu planning, kitchen organization, and team supervision, with a particular focus on traditional and modern Chinese cooking techniques. This position requires a deep understanding of regional Chinese flavors, strong kitchen management skills, and the ability to lead a team in delivering consistent, exceptional culinary experiences that align with the hotel's luxury service standards.

Qualifications

• Culinary Education: A diploma or degree in Culinary Arts or related field. Formal culinary training in Chinese cuisine is an advantage.
• Specialization in Chinese Cuisine: Extensive knowledge and experience in preparing a wide range of Chinese dishes.
• Banquet or High-Volume Experience: Proven experience in a banquet kitchen or similar high-volume culinary environment, preferably in luxury hotels or upscale event venues.
• Leadership Skills: Demonstrated ability to lead and train a culinary team, manage kitchen operations, and maintain a high level of performance under pressure.
• Operational Knowledge: Familiar with banquet service timelines, event coordination, kitchen logistics, and efficient production planning.
• Culinary and Technical Expertise: Strong proficiency in cooking techniques, plating standards, and food safety practices, with attention to detail and consistency.
• Time Management and Flexibility: Ability to handle multiple functions simultaneously, prioritize tasks, and adapt to changing event requirements.
• Hygiene and Safety Compliance: Solid knowledge of food hygiene standards and compliance with local health regulations.
• Cost Control and Menu Planning: Experience in food costing, portion control, inventory management, and assisting with menu development in line with banquet needs.