Executive Sous Chef at Accor

Sebung Lagoi, Riau Islands, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

0.0

Posted On

16 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Financial Forecasting, Budgeting, Inventory Control, Guest Satisfaction, Team Leadership, Food Presentation, Health and Safety, Menu Development, Recruiting, Mentoring, Labor Management, Food Cost Control, Productivity Optimization, Succession Planning

Industry

Hospitality

Description

Company Description Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club. Job Description Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets Ensuring proper inventory control and ordering practices are utilized Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys. Leading initiatives to guarantee Guest Satisfaction Scores are overachieved Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods In conjunction with other leaders, the Executive Sous Chef will ensure the kitchen is maintained in optimum condition Strives to advance his/her knowledge, skills and abilities and consistently shares same with others Instrumental in running a department that meets Health & Safety committee objectives Lead the kitchen in the absence of the Executive Chef Will be the key player in menu development and implementation of menus with consideration to concept, food trends, Guest Satisfaction results & food cost Actively involved in kitchen and department head meetings Qualifications Minimum 8 years of progressive culinary leadership experience within a luxury hotel or high-volume kitchen environment Proven ability to lead with influence, fostering trust, accountability, and a culture of excellence Demonstrated success in recruiting, mentoring, and retaining top-tier culinary talent, with a focus on long-term succession planning Strategic and operational expertise in labor management, food cost control, and productivity optimization Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Executive Sous Chef oversees daily kitchen operations and directs the culinary department alongside the Executive Chef, assisting with financial planning and ensuring adherence to budgetary targets. This role involves leading the culinary team, driving guest satisfaction scores, developing menus, and maintaining kitchen standards in compliance with health and safety objectives.