Sous Chef – Chinese Cuisine

Located in the heart of Alam Sutera, Mercure Serpong Alam Sutera is situated between EMC Hospital and Living World Shopping Mall, at the center of the lifestyle, entertainment and gastronomical hub. Our 171 stylish rooms and modern facilities make our hotel ideal for both business and leisure travellers.

Discover Alam Sutera, well known as the best town for cycling and jogging with a green and healthy environment. Explore the culinary indulgence, entertainment and shopping experience, such as Flavor Bliss, Living World, IKEA, and Mall @Alam Sutera.

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world were life beats faster.

The Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel’s Integrated Management System (IMS) covering Quality, Environment, and Occupational Health & Safety.

Kitchen Operations & Food Production

- Assist the Executive Chef in overseeing daily kitchen operations, food preparation, and service execution
- Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control
- Supervise mise en place, cooking processes, and plating to maintain consistency and quality

Food Safety, Hygiene & Compliance

- Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)
- Monitor food storage, labelling, temperature control, and FIFO practices
- Conduct regular inspections of kitchen areas, equipment, and storage facilities
- Identify and correct non-conformities related to food quality and hygiene
- Ensure all kitchen equipment is used safely and maintained in good condition

Requirements

Proven experience as a Sous Chef or similar role; Diploma or Certificate in Culinary Arts or a related field is preferred.; Minimum 2–3 years of experience as a Sous Chef in a Chinese restaurant or hotel.; Strong knowledge of authentic Chinese cuisine, cooking techniques, ingredients, and presentation.; Knowledge of wok cooking, dim sum, roasting, and Chinese sauces is an advantage.; HACCP or Food Safety Certification is preferred.; Good understanding of food cost control and inventory management.; Basic computer skills are an advantage.; Excellent culinary and knife skills.; Strong leadership and supervisory abilities.; Ability to work efficiently under pressure in a fast-paced environment.; Good organizational and time management skills.; Attention to detail and commitment to quality.; Strong communication and teamwork skills.; Flexibility to work shifts, weekends, and public holidays.