Junior Sous Chef - Pastry at Accor

Pujut, West Nusa Tenggara, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

0.0

Posted On

18 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Interpersonal Skills, Training, Communication, Customer Contact, Service Oriented, Attention To Detail, Stress Management, Team Player, Motivator, Self-Starter, Portion Control, Waste Minimization, Food Safety, Hygiene Standards, Strategic Thinking

Industry

Hospitality

Description

Company Description Welcome to Pullman Lombok Merujani Mandalika Beach Resort. Our world is your playground. Accor’s first premium-scale resort in Lombok, With 257 rooms, suites and villas—many with private pools—merge island tradition and sophisticated contemporary style. Overlooking the endless Indian Ocean or the lush gardens, in perfect harmony with their surroundings. Dining at Pullman Lombok Mandalika is conceived to energize the body, inspire the mind and spark the palate. Two restaurants—including Sgara, the finest seafood restaurant in Lombok—and two bars serve food and drink blending the best of local and global influences. All set around our free-form pool, all with a backdrop of inspiring ocean views. At Pullman Lombok, you’re free to do as much as you like. Or as little. The Pullman SPA creates personalized therapies for peace of mind, body and soul. Pristine beaches nearby are a hub for surfers and snorkelers. Unlock your potential on guided running trails, putting you in touch with the island environment—and your inner self. And motor races at Pertamina Mandalika International Street Circuit are just a few minutes’ drive away. Job Description Job Purpose To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. Chef de Partie might take charge the Sous Chef Kitchen operation when the Sous Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation. Responsibilities ATTITUDE To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house) To take pride in personal appearance for personal hygiene and uniform OPERATION To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards To constantly check the quality of food prepared with regard to taste and temperature To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers Ensures smooth and effective communication among the kitchens and with other departments To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications To constantly be alert on freshness, presentations and temperature of food served To check with on set-up prior to operations To implement with Sous Chef logbook for his section with a standard report form to be sent to the Executive Chef’s office daily Updates menu recipe cards and menu planning for promotions HYGIENE AND SANITATION To fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards Lease and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken Ensures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils. To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per ACCOR Safe Food and Hygiene Standards To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis. STAFFING To report to the Executive Chef / Chef de Cuisine / Sous Chef on all staff and operation matters To monitor staff schedules and ensure punctuality at work To report all complains to the Executive Chef / Chef de Cuisine / Sous Chef To provide the necessary assistance / support to staff and Executive Chef / Chef de Cuisine / Sous Chef to their goals COST CONTROL Ensures food portioning, serving, requisitions / receiving from stores are properly controlled Qualifications Profile Knowledge and Experience Preferably have 1 – 2 years experience in the same positions 5 stars & Luxury brand experience will be beneficial Additional certification(s) from a reputable Culinary school will be an advantage Solid understanding of food safety, hygiene standards and kitchen operational procedure Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Competencies Strong leadership, interpersonal and training skills Good communication and customer contact skills Service oriented with an eye for details Ability to work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Well-presented and professionally groomed at all times Flexible and adaptable to different working locations Computer knowledgeable Finance knowledgeable Additional Information Possess skills of leadership, developing, strategic thinking, problem solver. Excellent communication. Results and service oriented with an eye for details. Ability to multi-task, work well in stressful & high-pressure situations. A team player & builder. A motivator & self-starter. Well-presented and always professionally groomed. Job-Category: Food & Beverage Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef is responsible for maintaining high standards of food preparation, service, and hygiene within their assigned kitchen section, potentially taking charge of Sous Chef duties during absences. Key operational duties include coordinating restaurant/banquet setups, ensuring food quality, taste, and presentation consistency, and monitoring portion control to minimize waste.