Junior Sous Chef - Banquet at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

0.0

Posted On

11 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Education, Culinary Experience, Knowledge of Banquet Operations, Culinary Skills, Leadership and Teamwork, Attention to Detail, Adaptability and Time Management, Food Safety and Hygiene, Menu Development, Cost Control

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 Junior Sous Chef ensures the smooth and efficient operations of the banquet kitchen. They assists the Chef de Cuisine - Banquet in overseeing the culinary aspects of banquet events, including menu planning, food preparation, and execution. They work closely with the culinary team, coordinating and delegating tasks to ensure timely and high-quality production of banquet dishes. They also plays a role in maintaining the kitchen's cleanliness and adherence to food safety standards. With their culinary skills, attention to detail, and strong work ethic, they contribute to creating exceptional dining experiences for guests attending banquets and help uphold the hotel's reputation for culinary excellence. Qualifications Culinary Education: A degree or diploma in Culinary Arts or a related field. Culinary Experience: Previous experience working in a banquet or high-volume kitchen. Experience in luxury hotels or upscale restaurants is advantageous, as it demonstrates an understanding of the high standards and demands of the industry. Knowledge of Banquet Operations: A solid understanding of banquet operations, including menu planning, food production, and banquet service. Experience in managing banquet events and coordinating with other departments. Culinary Skills: Proficiency in a wide range of culinary techniques, including food preparation, cooking methods, and plating presentation, is necessary. The ability to create visually appealing and flavorful dishes while ensuring consistency. Leadership and Teamwork: As a Junior Sous Chef, strong leadership and teamwork skills are essential. The ability to supervise and motivate the culinary team, collaborate with colleagues, and communicate effectively is crucial for success in this role. Attention to Detail: The Junior Sous Chef must have excellent attention to detail to ensure that dishes are prepared accurately, plated beautifully, and meet the hotel's high standards for quality and presentation. Adaptability and Time Management: The ability to work under pressure, manage multiple tasks simultaneously, and adapt to changing demands is important in the fast-paced environment of a banquet kitchen. Food Safety and Hygiene: Knowledge of food safety regulations and proper hygiene practices is essential to ensure the safety and well-being of guests and staff. Menu Development and Cost Control: Familiarity with menu development, cost control, and inventory management is beneficial. Experience in analyzing food costs, creating menu engineering strategies, and minimizing waste is advantageous.

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Responsibilities

The Junior Sous Chef ensures the smooth and efficient operations of the banquet kitchen, assisting the Chef de Cuisine in overseeing culinary aspects of banquet events. They coordinate and delegate tasks to ensure timely and high-quality production of banquet dishes.