Korean Chef de Cuisine at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

07 May, 26

Salary

0.0

Posted On

06 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Korean Cuisine, Culinary Leadership, Menu Development, Food Presentation, Hygiene Standards, Team Management, Cost Control, Ingredient Sourcing, Creativity, Operational Leadership, Communication Skills, Culinary Training, Event Support, Adaptability, Quality Control, Multicultural Experience

Industry

Hospitality

Description

Company Description Fairmont Jakarta Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta features 380 spacious guestrooms and 108 Fairmont branded Sky Suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a 1,200 square-meter Grand Ballroom. Job Description We are seeking an experienced and passionate Korean Chef de Cuisine to lead and elevate the Korean culinary offering at Fairmont Jakarta. This role is primarily responsible for enhancing the Korean cuisine featured at our all-day dining restaurant, while also providing culinary leadership and support for Korean menus in banquet operations and in-room dining offerings, particularly for Korean clientele and special events. The ideal candidate combines authenticity, creativity, and strong operational leadership, with the ability to adapt traditional Korean flavors to a luxury hotel environment. The role will also be expected to maintain the highest culinary standards, and deliver exceptional guest experiences. What you will be doing: Lead the development, execution, and continuous improvement of Korean cuisine at the restaurant, ensuring authenticity, consistency, and high quality Design and implement Korean menus for banquet events, VIP functions, and Korean corporate or diplomatic clientele Maintain five-star standards in food presentation, taste, hygiene, and safety Work closely with the Executive Chef and culinary leadership team to align Korean offerings with overall hotel concepts and seasonal promotions Train, mentor, and supervise kitchen team members, building strong product knowledge in Korean cuisine Ensure effective cost control, food waste management, and inventory planning Source appropriate ingredients and work with suppliers to maintain authenticity and quality Adapt menus to suit international guests while preserving traditional Korean flavors and techniques Qualifications Proven experience as Chef de Cuisine or Senior Korean Chef in a luxury hotel, fine dining restaurant, or high-end buffet operation Strong expertise in traditional and modern Korean cuisine Experience supporting banquet and large-scale events is highly preferred Solid leadership and team management skills Ability to work in a multicultural, fast-paced hotel environment Good communication skills in Korean and English Strong understanding of international food safety and hygiene standards Additional Information Our commitment to Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. "Why work for Accor?" We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead the development and execution of Korean cuisine at the restaurant, ensuring authenticity and high quality. Train and supervise kitchen team members while maintaining five-star standards in food presentation and hygiene.