Lowongan Kerja Jakarta Raya Posisi Executive Sous Chef di PT Accor Advantageplus

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Pullman Ciawi Vimala Hills Resort Spa & Convention is a premium 5-star retreat sprawled across 14 hectares. The hotel is designed to immerse guests in breathtaking natural vistas and unrivaled tranquility. Pullman Ciawi Vimala Hills Resort Spa & Convention achieved the prestigious accolade of “Hotel of the Year” at the Accor Asia Leadership Conference. As one of The Best Resort in Asia, the hotel offers 208 opulent rooms and 19 villas, 4 restaurants and bar, meeting rooms and convention centers, spa, entertainment and activities area.

Job Description

About the Role

• Overseeing all daily cooking and service across all hotel outlets to ensure consistent food quality and smooth operation.
• Supervise, train, and schedule the entire culinary staff, providing hands on leadership and maintaining a high standard of performance and professionalism.
• Manage the kitchen’s budget by controlling inventory, ordering, and food cost, Rigorously enforce all health, hygiene, and sanitation (HACCP) standards.

Qualifications

Your Skills & Experiences

• Minimum of 3-5 years of management experience in a high volume, multi outlet hospitality environment.
• Demonstrated an advanced culinary techniques and a proven ability to consistently uphold the highest standards for food quality, taste, and professional presentation
• Excellent competency in staff development, labor management, cost control and all current food safety and hygiene protocols