Chef de Cuisine - 1945 Indonesia Fine Dining Restaurant at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Indonesian Cuisine, Menu Development, Food Safety, Budget Management, Team Leadership, Communication Skills, Innovation, Quality Control, Training, Guest Experience, HACCP Standards, Seasonal Ingredients, Mentoring, Presentation Skills, Labor Cost Management

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 As the Chef de Cuisine of 1945 Restaurant, you will be responsible for leading and overseeing the overall culinary operations of our signature fine dining venue. 1945 Restaurant is renowned for its refined Indonesian cuisine, blending traditional flavors with modern techniques in an elegant setting. You will be expected to maintain the highest culinary standards, deliver exceptional guest experiences, and manage a passionate and skilled kitchen team. What you will be doing: Lead the day-to-day kitchen operations of 1945 Restaurant, ensuring consistency, quality, and presentation in all dishes. Supervise, mentor, and train all kitchen staff to foster professional growth and maintain high performance. Innovate and develop seasonal and signature menus that reflect modern Indonesian fine dining while honoring authentic flavors. Ensure compliance food safety and sanitation standards (HACCP). Manage kitchen budgets, food costs, and labor costs in line with financial goals. Work closely with the Executive Chef, F&B team, and Marketing to develop promotions, events, and seasonal offerings. ensure seamless guest dining experiences. Qualifications At least 3 years in a leadership role such as Sous Chef or Chef de Cuisine in a fine dining or luxury hotel setting. Proven expertise in Indonesian cuisine is highly desirable, with a strong understanding of traditional ingredients and cooking methods. Strong knowledge of food safety, hygiene standards, and kitchen best practices (HACCP certification is a plus). Excellent communication skills in English Strong financial acumen for managing food costs, budgeting, and inventory control. Passion for innovation, quality, and delivering exceptional guest experiences. Experience working with high-end, locally sourced, and seasonal ingredients. Strong leadership skills with the ability to mentor and develop kitchen staff. 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"

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Responsibilities

Lead and oversee the culinary operations of 1945 Restaurant, ensuring consistency and quality in all dishes. Manage kitchen staff, innovate menus, and ensure compliance with food safety standards.