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Sous Chef jobs

Jr. Sous Chef - Main Kitchen
Setuju
2021-07-12

Posting Date
May 27, 2021
Job Number
21052592
Job Category
Food and Beverage & Culinary
Location
Le Méridien Jakarta, Jalan Jenderal Sudirman, Jakarta, Daerah Khusus Ibukota Jakarta, Indonesia VIEW ON MAP
Brand
Le Méridien
Schedule
Full-Time
Relocation?
N
Position Type
Management
Located Remotely?
N
At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. We’re looking for curious, creative and well-informed people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien.
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

 
Setuju
2021-07-10

HEAD CHEF
Setuju
2021-07-10

At Hyatt, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Leadership Team, the Head Chef is a highly visible role directly reporting to the General Manager.
The Head Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation to ensure that all the outlets and banquets operate successfully, in line with Hyatt International''''s Corporate Strategies and brand standards, and that they are individually profitable.
This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Head Chef works well under pressure is organized, flexible and self-motivated.
Ability to instill safety and sanitation habits in all culinary team.
Train culinary team the importance of consistency in preparation and presentation
Thorough knowledge of food handling and preparation techniques
Ensure that level of quality, portion control, and plate presentation is adhered to consistently
Coach and counsel culinary team to reflect Hyatt service standards and procedures
Direct and oversee team development
Hire, train, empower, coach and counsel, performance reviews
Implementation of payroll, inventory and budget for food operations
Coordinate food operations with other hotel departments to ensure efficient guest service
Implement procedures to increase guest and associate satisfaction
Demonstrated ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds
Qualifications
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are necessary.
Fine dining restaurant experience with classical cooking technique required
Upscale, independent restaurant kitchen management experience preferred
Service oriented style with professional presentations skills
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
Clear concise written and verbal communication skills in English
Must be proficient in Microsoft Word and Excel
Must have excellent organizational, interpersonal and administrative skills
Must have a commitment to quality and safety controls and assurances
Experience implementing new F&B concepts
Experience in menu development, product sourcing, menu costing
Experience programming, coordinating and executing events

Hired Today
Setuju
2021-07-09

Hired Today
Setuju
2021-07-09

Dim Sum Chef
Setuju
2021-07-09

Dim Sum Chef
Hotel Overview:
Situated in Senayan Square at the South end of Jakarta''''s Central Business District, Fairmont Jakarta will feature 380 spacious guestrooms and 108 Fairmont branded 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 a1,200 square meter ballroom.
What is in it for you :
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies and the opportunity to earn qualifications while you work
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
Summary of Responsibilities:
Reporting to the Chef de Cuisine/ Sous Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensures that the Dim Sum section is manages efficiently
Maintain and enhance the food products through creative menu development and presentation for Dim Sum section
Assist in formulating, coordinating and supervising menu in the Dim Sum section
Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market list are completed
Maintain cleanliness and proper rotation of product in chillers
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
Qualifications:
Diploma Certification in a Culinary discipline preferred
Computer literate in Microsoft Window applications an asset
Minimum of 2-3 years experiences as a Dim Sum Chef
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Ability to communicate in English and Bahasa Indonesia
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

Jr. Sous Chef - Main Kitchen
Setuju
2021-07-08

Posting Date
May 21, 2021
Job Number
21049899
Job Category
Food and Beverage & Culinary
Location
Le Méridien Jakarta, Jalan Jenderal Sudirman, Jakarta, Daerah Khusus Ibukota Jakarta, Indonesia VIEW ON MAP
Brand
Le Méridien
Schedule
Full-Time
Relocation?
N
Position Type
Management
Located Remotely?
N
At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. We’re looking for curious, creative and well-informed people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien.
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area employees in high demand times.
Oversees production and preparation of culinary items.
Ensures employees keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Supporting Culinary Team Activities
Supervises daily shift operations.
Ensures all employees have proper supplies, equipment and uniforms.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures completion of assigned duties.
Participates in the employee performance appraisal process, giving feedback as needed.
Handles employee questions and concerns.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in an on-going employee recognition program.
Conducts training when appropriate.
Monitors employee''''s progress towards meeting performance expectations.
Maintaining Culinary Goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
Sets a positive example for guest relations.
Handles guest problems and complaints seeking assistance from supervisor as necessary.
Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
Reports malfunctions in department equipment.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Chef de Cuisine
Setuju
2021-07-07

Raffles Hotels & Resorts
is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.
Raffles Jakarta
is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre. Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club. Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city''''s finest venues for social events and conferences. For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track. The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.
“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.
If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:
Chef de Cuisine
Summary of Responsibilities
A Chef de Cuisine
is in charge and work closely with Executive Chef and Executive Sous Chef, responsible for maintaining high standards of food preparation and service in the appointed kitchen(s). In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.
Qualifications
Candidates for this position must be team players who are genuinely passionate about giving good service to guests at all times through excellent products to exceed their expectations. To be successful in the job, candidates must be able to lead and monitor all junior colleagues, able to speak English and a Diploma in Culinary is mandatory.
Other Requirements
Candidates must have authorization to work in Indonesia and enjoy the vibrant city life of Jakarta.

Head Chef
Setuju
2021-07-07

08 May 18
Location: Jakarta
Requirements
Has min Diploma degree in culinary / hospitality Formal culinary training preferred.
Minimum of 1 year experience as Head Chef or 2 Years as Sous Chef from Western Cuisine.
Has passion for cooking and creativity to improve quality, productivity, and cost control.
Strong leadership & communication skills and Working knowledge of Microsoft Office (Excel, Word, Outlook/Email).
Good communication in English (Both Oral and Written).

Lowongan Sous Chef
Setuju
2021-07-07

Lowongan Sous Chef
Proven experience minimum 2 years in the same position.
Demonstrated excellent communication skills, both oral and written (English).
Establishes a friendly atmosphere of superior guest service and product quality.
Ability to handle multiple tasks, work well in environment with time constraints, and troubleshoot effectively.
Ability to train & develop the staff, innovate & implement new ideas, build team morale, and demonstrated effective leadership skills including delegation skills.
Time Management efficiently
"Waspada terhadap Modus Penipuan pada saat proses interview. Perusahaan tidak akan memungut biaya apapun dalam melakukan proses interview. Mohon segera melaporkan ke kami, jika pada saat Anda diundang untuk interview dan diminta untuk melakukan pembayaran dengan sejumlah uang."
"Please be aware of the Fraud Company. The company will never be collecting any payment in the process of interview. Please immediately report to us if there''''s any companies that collecting payment to the Jobseekers."

Head Chef, Penempatan Bawen
Setuju
2021-07-07

Set Standard Operating Procedures, Standardize Recipe and policies to ensure kitchen''''s operations run effectively and efficiently
Assist in pre-opening procurement and setting up of Kitchen, kitchen equipment and utensils that enable practicality and support production of quality food products.
Menu planning, recipes and food presentation.
Manage food costs and wastage.
Ensure goods and raw material delivered of right quantity and quality.
Supervises all cooking operations including methods, portion control and presentation.
Ensure attractive presentation of all food dishes.
Manage staffing level to ensure efficiency, and to monitor staff conduct and disciplinary matter, work closely with Human Resources Department for proper monitoring.
Develop and train Sous chef, delegate responsibility, maximizes productivity while minimizing labor cost.
Develop skills training, and ensure employees are trained for consistency and high standards.
Constantly give employees feedback on their performance and appraisals yearly practicing fair treatment.
Optimize productivity and performance of all kitchen crew. Assist kitchen crew during peak periods or whenever they may be in need of assistance.
Responsible for maintaining proper hygiene standards.
Responsible for managing budgeted food and labor cost and "other expenses" costs.
Conduct and monitor inventories of Kitchen equipment, utensils and stocks.
And comply in producing all the reports required
Any other duties as may be assigned by the Management from time to time.
Culinary school degree/diploma.
Required language(s):
English
Past experience as a advance working chef.
Advanced knowledge of the culinary arts.
Must having very good taste in both Asian and Western Food (main)
Have cooking skills both for Asian and Western Food (main)
Having good knowledge about both ASIAN & WESTERN FOOD ingredients (main)
Creating new and exciting desserts to renew our menu
Expert multitasking ability.
Great leadership and interpersonal skills.
Practical work ethic in a high-pressure environment.
Passionate and pride for delighting people with food.
Placement Kampoeng Kopi Banaran Bawen

Lowongan Sous Chef
Setuju
2021-07-07

Sous Chef
Menguasai Thai Food & Western Food
Berpenampilan menarik dan sopan
Mampu berkomunikasi dengan baik
Jujur, disiplin dan bertanggung jawab
"Waspada terhadap Modus Penipuan pada saat proses interview. Perusahaan tidak akan memungut biaya apapun dalam melakukan proses interview. Mohon segera melaporkan ke kami, jika pada saat Anda diundang untuk interview dan diminta untuk melakukan pembayaran dengan sejumlah uang. "
"Please be aware of the Fraud Company. The company will never be collecting any payment in the process of interview. Please immediately report to us if there''''s any companies that collecting payment to the Jobseekers. "

Sous Chef
Setuju
2021-07-07

05 April 18
Location: Jakarta
Requirements
Bachelor / Diploma Degree in any major
Has minimum 2 – 3 years of experience in the same role from high-end restaurant / five starts hotels
Strong experience in western and Asian food
Good in platting
Good communication in English (Both Oral and Written)

Jr. Sous Chef - Main Kitchen
Setuju
2021-07-07

Posting Date
May 21, 2021
Job Number
21049899
Job Category
Food and Beverage & Culinary
Location
Le Méridien Jakarta, Jalan Jenderal Sudirman, Jakarta, Daerah Khusus Ibukota Jakarta, Indonesia VIEW ON MAP
Brand
Le Méridien
Schedule
Full-Time
Relocation?
N
Position Type
Management
Located Remotely?
N
At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer. Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service. We provide original, chic and memorable service and experiences that inspire guests to unlock the destination. We’re looking for curious, creative and well-informed people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien.
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area employees in high demand times.
Oversees production and preparation of culinary items.
Ensures employees keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Supporting Culinary Team Activities
Supervises daily shift operations.
Ensures all employees have proper supplies, equipment and uniforms.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures completion of assigned duties.
Participates in the employee performance appraisal process, giving feedback as needed.
Handles employee questions and concerns.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in an on-going employee recognition program.
Conducts training when appropriate.
Monitors employee''''s progress towards meeting performance expectations.
Maintaining Culinary Goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
Sets a positive example for guest relations.
Handles guest problems and complaints seeking assistance from supervisor as necessary.
Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
Reports malfunctions in department equipment.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Sous Chef
Setuju
2021-07-07

Raffles Hotels & Resorts
is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.
Raffles Jakarta
is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre. Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club. Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city''''s finest venues for social events and conferences. For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track. The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.
“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.
If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:
Sous Chef
Summary of Responsibilities
A Sous Chef is in charge in determining quality and quantity of food and to work on the weekly schedule. Maintain high standards of food preparation and service in the appointed kitchen(s).
Qualifications
Candidates for this position must be team players who are genuinely passionate about giving good service to guests at all times through excellent products to exceed their expectations. To be successful in the job, candidates must be able to lead and monitor all junior colleagues, able to speak English and a Diploma in Culinary is mandatory.