Sous Chef - In Room Dining

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 – In-Room Dining is responsible for assisting the Executive Chef in overseeing the daily operations of the In-Room Dining kitchen. This role ensures the preparation and delivery of high-quality dishes that meet luxury standards while maintaining consistency, hygiene, and efficiency.

What you will be doing:

• Assist in managing the daily operations of the In-Room Dining kitchen.
• Maintain strict food safety, hygiene, and sanitation standards in compliance with hotel policies and local regulations.
• Assist in menu planning, recipe development, and seasonal updates for the In-Room Dining menu.
• Control food costs, minimize waste, and manage inventory effectively.
• Train, mentor, and develop kitchen team members.
• Support the Executive Chef in achieving departmental goals and maintaining high guest satisfaction.
• Coordinate closely with the In-Room Dining service team to ensure timely and accurate order delivery.

• Minimum 3–5 years of culinary experience, preferably in a luxury hotel or upscale restaurant environment.
• Previous experience in In-Room Dining, Banquet, or All-Day Dining kitchen operations is preferred.
• Good understanding of food safety and hygiene standards (HACCP or equivalent).
• Strong leadership and team management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent communication and organizational skills.
• High attention to detail and commitment to culinary excellence.

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