Sous Chef - Garde Manger at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Garde manger, Food safety, HACCP, Team leadership, Menu planning, Inventory management, Food cost control, Charcuterie, Buffet presentation, Kitchen operations, Time management, Organizational skills, Hygiene standards

Industry

Hospitality

Description

Company Description Fairmont Jakarta Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta features 380 spacious guestrooms and 108 Fairmont branded Sky Suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a 1,200 square-meter Grand Ballroom. Job Description The Sous Chef – Garde Manger is responsible for assisting the Executive Chef in overseeing the operations of the Garde Manger section. This role ensures the preparation and presentation of high-quality cold dishes, salads, appetizers, and buffet items while maintaining the highest standards of food quality, hygiene, and consistency expected in a luxury hotel environment. What you will be doing: Assist in supervising the daily operations of the Garde Manger section. Ensure the preparation and presentation of cold dishes, salads, appetizers, charcuterie, and buffet items meet the hotel’s luxury standards. Maintain consistency in food quality, taste, portion control, and presentation. Supervise and support kitchen staff within the Garde Manger section. Coordinate with other kitchen sections to ensure smooth kitchen operations and timely service. Maintain strict hygiene and food safety standards in compliance with hotel policies and local regulations. Assist in menu planning and development of new cold dishes, seasonal offerings, and buffet presentations. Monitor inventory levels, control food costs, and minimize waste. Qualifications Diploma or Degree in Culinary Arts, Hospitality, or related field. Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants. Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation. Understanding of food safety and hygiene standards (HACCP or equivalent). Strong leadership and team management skills. Excellent organizational and time management abilities. Attention to detail and creativity in food presentation. Ability to work in a fast-paced kitchen environment. Additional Information Our commitment to Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. "Why work for Accor?" We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef – Garde Manger assists the Executive Chef in overseeing the cold kitchen section to ensure high-quality food preparation and presentation. They are responsible for supervising staff, maintaining strict hygiene standards, managing inventory, and controlling food costs.