Executive Chef at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Food Safety, HACCP, Menu Development, Costing, Food Promotions, Team Management, Performance Review, Staff Training, Scheduling, Culinary Operations, Quality Control

Industry

Hospitality

Description

Company Description Novotel Jakarta Cikini is strategically located in Cikini, the heart of Jakarta. Close to Taman Ismail Marzuki, Metropole, and Dr. Cipto Mangun Kusumo Hospital. The 245-room hotel features Food Exchange Restaurant with ideal offerings for business and meeting purposes. It provides free bicycles, private parking, an outdoor swimming pool, and a fitness center. Other facilities at the property include a restaurant, room service, a 24-hour front desk, and free WiFi. Novotel Jakarta Cikini offers the most convenient stay in the city center. Enjoy your stay in the 245-room hotel and indulge your taste buds at our Food Exchange, a casual International Buffet restaurant. This modern business hotel is close to Jakarta's Golden Triangle, minutes from the CBD, SCBD, and Dr. Cipto Mangunkusumo National General Hospital, Proclamation Monument, Taman Ismail Marzuki, Taman Menteng, and Jakarta's Gambir train station. Located on Jalan Cikini, Central Jakarta's heritage tourism destination, Novotel Jakarta Cikini provides access to explore Central Jakarta's historical sites and minutes from the glittering city center of Jakarta. Job Description Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost Oversee the planning and implementation of effective food promotions Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department Monitor food standards in each Outlet and Banquet Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them Meet and interact with representatives of the local community and potential guests as required Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit Senior Culinary team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Prepare payroll and gratuity reports Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management of the Hotel Qualifications For Indonesian nationality only Diploma from a reputable Hospitality Management / Culinary school preferred Familiar with hotel food safety and hygiene standards (HACCP) Minimum 3 years of experience in managing food production & culinary operations in a midscale hotels Excellent reading, writing and oral proficiency in English language Strong leadership, interpersonal and training skills Good communication and customer contact skills Results and service oriented with an eye for details

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Responsibilities

The Executive Chef is responsible for developing and updating the departmental SOP Manual and supervising the Senior Culinary team to ensure high-quality kitchen operations. They will also oversee food promotions, maintain food safety standards, and manage team performance and training.