Executive Sous Chef at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

22 Jan, 26

Salary

0.0

Posted On

24 Oct, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Education, Professional Experience, Leadership & Management, Culinary Expertise, Menu Planning & Cost Control, Health & Safety Compliance, Adaptability & Cultural Awareness, Communication & Collaboration

Industry

Hospitality

Description

Company Description A global luxury brand with hospitality at its heart, Raffles Hotels & Resorts encompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in 2024-25. Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven. At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic. At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself. Raffles Jakarta is strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort. At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community. By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy. Job Description The position of Executive Sous Chef holds paramount importance as it serves a crucial role in ensuring exceptional culinary experiences for guests. As the second-in-command to the Executive Chef, the Executive Sous Chef is responsible for overseeing the hotel's culinary operations, maintaining high-quality standards, and upholding the brand's reputation for exquisite dining. This position involves coordinating and supervising the kitchen staff, menu planning, managing food costs, and ensuring compliance with health and safety regulations. The Executive Sous Chef collaborates closely with the Executive Chef to develop innovative menus, train and mentor the culinary team, and deliver outstanding culinary creations that exceed guests' expectations. With a focus on delivering memorable dining experiences, the Executive Sous Chef plays a key role in maintaining the hotel's position as a sought-after destination for luxury hospitality. Qualifications Culinary Education: Degree or diploma in Culinary Arts from a recognized institution, providing a strong foundation in culinary techniques, food safety, and menu planning. Professional Experience: Minimum of 8-10 years of progressive culinary experience, including leadership exposure in a luxury hotel or fine dining environment. Leadership & Management: Proven ability to lead, train, and motivate a culinary team, ensuring operational excellence, consistency, and high standards of quality and presentation. Culinary Expertise: Excellent knowledge of international cuisines, modern and classical cooking techniques, and current culinary trends. Demonstrated creativity in developing innovative and refined dishes. Menu Planning & Cost Control: Skilled in menu development, food costing, and inventory management, with a focus on balancing creativity, profitability, and guest satisfaction. Health & Safety Compliance: Strong understanding of HACCP principles and food safety regulations, ensuring the highest standards of hygiene and workplace safety. Adaptability & Cultural Awareness: Experienced in working with multicultural teams and catering to diverse guest preferences in a dynamic environment. Communication & Collaboration: Effective communicator with strong organizational and problem-solving skills, able to collaborate across departments to support seamless kitchen operations.

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Responsibilities

The Executive Sous Chef oversees the hotel's culinary operations, ensuring high-quality standards and exceptional dining experiences for guests. This role involves coordinating kitchen staff, menu planning, managing food costs, and ensuring compliance with health and safety regulations.