Demi Chef

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 Demi Chef is responsible for supporting daily kitchen operations, ensuring the consistent preparation and presentation of high-quality food in accordance with hotel standards and recipes. The role involves food preparation and production, assisting junior kitchen staff, maintaining food safety and hygiene standards, controlling food waste, and ensuring efficient kitchen operations to deliver excellent food quality and guest satisfaction.

Professional techniques/Production

• Supervising and providing practical assistance in the culinary production for their respective sections.
• Ensuring the production of present menus and set up are according to hotels standards.
• Coordinating and ensuring smooth operation in their respective sections.
• To train and to participate in training sessions and to ensure an enjoyable working environment in their respective sections.
• Ensure that food is stored, prepared, and secured hygienically and safely and wastage is minimized.
• Assist maintaining standards of hygiene and cleanliness in all kitchen and related areas.
• Check mise en place and prepare procedures ensuring that procedures are correctly followed.
• Report any engineering defects to immediate supervisors.
• Ensure that subordinate employee report for work punctually and grooming are met.
• Planning and controlling the par stock level in their respective section.
• To enforce and comply with the hotel’s standards of procedures, rules, and regulations always.
• Perform other duties be assigned by the management.

Team management and cross-departmental responsibilities

• Evolves working methods in line with brand philosophy.
• Develops team spirit and motivation by creating a good working atmosphere.
• Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
• Informs the team about cost optimization and the reduction of raw material wastage, tracks implementation.
• Trains commis chefs, apprentices, and interns to a high standard.
• Attend meetings and briefings for kitchen staff.
• Has good working relationships with the other hotel departments.

Management Administration

• Is actively involved in meeting the department's targets:
  • by following the cooking instructions to the letter.
  • by avoiding waste and loss of food items.
  • by respecting the procedures and internal audits applicable in the hotel.
• Help conduct inventories.

Hygiene/Personal safety/Environment

• Ensure that the workplace remains clean and tidy.
• Knows the safety regulations and ensures their application.
• Ensures the safety of people and property in the hotel.
• Organizes and follows up on security and fire prevention training for all hotel staff.
• Is responsible for the cleanliness and arrangement of the workplace, and the safety of consumable goods by always respecting HACCP regulations.
• Respects the instructions and safety guidelines for the equipment used.
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste, etc.) and Sustainable Development
• Apply to the hotel's security regulations (in case of fire, etc.).
• Comply with Mercure and Accor policies on hygiene, health, and safety, including Legionnaires’ disease prevention directives.

• Minimum 2-3 years of experience in a professional kitchen, preferably in a hotel or restaurant.

• Good knowledge of various cuisines, cooking techniques, ingredients, and food presentation.

• Skills & Competencies

• Good culinary, food preparation, and knife skills.

• Ability to support and guide junior kitchen staff.

• Ability to work efficiently under pressure in a fast-paced environment.

• Good organizational and time management skills.

• Attention to detail and commitment to food quality and consistency.

• Strong communication and teamwork skills.

• Knowledge of proper food handling, storage, and temperature control.

• Flexibility to work shifts, weekends, and public holidays.

• Experience in food preparation, cooking methods, and daily kitchen operations.

• Understanding of HACCP principles, food safety, hygiene, and sanitation standards.

Your team and working environment:

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.