Sous Chef at Accor

Central Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

13 Oct, 26

Salary

0.0

Posted On

15 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Menu Development, Food Cost Control, Food Safety, Team Leadership, Inventory Management, Staff Training, Time Management, Culinary Trends, Sanitation Regulations, Budget Management, Communication Skills

Industry

Hospitality

Description

Company Description Novotel Jakarta Cikini is strategically located in Cikini, the heart of Jakarta. Close to Taman Ismail Marzuki, Metropole, and Dr. Cipto Mangun Kusumo Hospital. The 245-room hotel features Food Exchange Restaurant with ideal offerings for business and meeting purposes. It provides free bicycles, private parking, an outdoor swimming pool, and a fitness center. Other facilities at the property include a restaurant, room service, a 24-hour front desk, and free WiFi. Located in the heart of Central Jakarta, Novotel Jakarta Cikini offers the most convenient stay in the city center. Enjoy your stay in the 245-room hotel and indulge your taste buds at our Food Exchange, a casual International Buffet restaurant. This modern business hotel is close to Jakarta's Golden Triangle, minutes from the CBD, SCBD, and Dr. Cipto Mangunkusumo National General Hospital, Proclamation Monument, Taman Ismail Marzuki, Taman Menteng, and Jakarta's Gambir train station. Located on Jalan Cikini, Central Jakarta's heritage tourism destination, Novotel Jakarta Cikini provides access to explore Central Jakarta's historical sites and minutes from the glittering city center of Jakarta. Job Description Alongside our Executive Chef, help lead a diverse team to create an outstanding dining experience for our guests, delivering consistent, high-quality food and an exceptional dining experience. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen team members. Ensure compliance with food safety, hygiene and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Head Chef’s absence. Stay up to date with culinary trends and techniques. Qualifications Proven experience as a Sous Chef or Senior CDP in a 4-star hotel environment. Natural leadership skills with demonstrated results in developing and motivating teams. Creativity for menu development and up-to-date knowledge of current food trends. Excellent communication skills and a professional attitude. Be a calming influence in the midst of a high-pressure, fast-paced environment. Strong organizational and time management skills in a busy environment. Solid understanding of food safety and kitchen compliance standards. Capability to manage & monitor financial budgets and food & labor costs. Flexible and ready to embrace the rhythm of hospitality *including mornings, evenings and weekends). Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

Lead and supervise the kitchen team to deliver high-quality dining experiences while ensuring consistency and adherence to hotel standards. Manage kitchen operations, including inventory, food costs, and compliance with safety and hygiene regulations.