Sous Chef - Banquet at Accor

Pamekasan, East Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

0.0

Posted On

13 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet Production, International Cuisine, Large Volume Food Preparation, Leadership, Team Management, Food Safety, HACCP, Sanitation Standards, Time Management, Food Cost Control, Inventory Management, Kitchen Administration, Menu Planning, Recipe Development, Communication, Operational Excellence

Industry

Hospitality

Description

Company Description Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities. Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await. Job Description We are seeking a passionate and experienced Sous Chef – Banquet to join our Culinary team at Sofitel Bali Nusa Dua Beach Resort. In this role, you will support the Executive Chef in overseeing all banquet kitchen operations, ensuring exceptional food quality, consistency, and presentation for meetings, conferences, weddings, and special events. You will lead and motivate the culinary team while maintaining the highest standards of food safety, hygiene, and operational excellence in line with Sofitel brand standards. Key Responsibilities Assist in managing the daily operations of the Banquet Kitchen, ensuring smooth and efficient service execution Supervise the preparation, cooking, and presentation of banquet menus while maintaining consistency and quality Coordinate with the Banquet Operations team to ensure all events are executed according to guest requirements and event orders Monitor food quality, portion control, and presentation to meet Sofitel standards Support menu planning, recipe development, and seasonal menu enhancements Ensure proper food storage, handling, and compliance with food safety and hygiene regulations Control food costs by minimizing waste and maintaining effective inventory management Assist in ordering, receiving, and monitoring kitchen supplies and equipment Train, coach, and motivate the culinary team to achieve high performance and continuous development Ensure all kitchen equipment is maintained and report any maintenance requirements promptly Maintain a clean, organized, and safe working environment in accordance with hotel policies Support the Executive Sous Chef and Executive Chef with administrative and operational responsibilities as required Qualifications Diploma or Degree in Culinary Arts, Hospitality Management, or a related field Proven experience as a Sous Chef, Junior Sous Chef, or a similar leadership role in banquet or large scale hotel operations Strong knowledge of banquet production, international cuisine, and large volume food preparation Excellent leadership, communication, and team management skills Solid understanding of food safety, HACCP, and sanitation standards Strong organizational and time management skills with the ability to manage multiple events simultaneously Ability to perform well under pressure in a fast paced environment Proficient in food cost control, inventory management, and kitchen administration Creative mindset with attention to detail and commitment to culinary excellence Positive attitude, proactive approach, and passion for delivering exceptional guest experiences Job Category: Culinary

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Responsibilities

Oversee all banquet kitchen operations to ensure exceptional food quality and presentation for events, meetings, and weddings. Lead and motivate the culinary team while maintaining strict food safety, hygiene, and brand standards.