Executive Sous Chef

Accor

  • Jakarta
  • Permanent
  • Full-time
  • 2 months ago
Job Description

This position is responsible for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.

Every memorable dining experience at Novotel Jakarta Gajah Mada begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Reporting to the Executive Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Novotel Jakarta Gajah Mada. Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent.

ATTITUDE
  • Reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
  • Greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
  • Take pride in personal appearance for personal hygiene and uniform
OPERATIONS
  • Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirement
  • Co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision
  • Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
  • Constantly check the quality of food prepared with regard to taste and temperature
  • Insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
  • Monitor and fully implement the portion control established with the recipe cards and the butcher test; minimize waste and spoilage
  • Check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
  • Ensures smooth and effective communication among the kitchens and with other departments
  • Work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
  • Constantly be alert on freshness, presentations and temperature of food served
  • Supervise food tasting sessions and guide culinary team new menu implementation
  • Check with Culinary leaders on set-up prior to operations
  • Implement log book for his section with a standard report form to be sent to the Executive Chef’s office daily
  • Attend the daily Banquet briefing, with the Banquet, Cold Kitchen and Pastry
  • Attends a regular meeting with the Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
  • Updates menu recipe cards and menu planning for promotions
HYGIENE and SANITATIONS
  • Fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards
  • Actively support and enforce the implementation of policies related to ACCOR Safe Food and Hygiene Standards
  • Work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
TALENT
  • Report to the Executive Chef on all staff and operation matters
  • Recommend promotions, transfers of staff to various outlets for Executive Chef approval
  • Monitor staff schedules for the assigned outlets and counter-sign them weekly
  • Monitors / approves staff overtime, change of shifts, staff leave etc.
  • Conduct section / departmental meetings
  • Responsible for staff daily briefing
  • Monitors annual leave and statutory holiday
  • Handle staff appraisal and responsible for their correct and true content
  • Responsible for proper efficiency and profitable functioning of the assigned outlets or sections
  • Conduct training classes and on the job training for staff to develop their skills / new menu items
  • Guide the employee orientation for new hires
  • Monitoring that succession plan, follow the original program
  • Ensure that staff are aware of hotel rules and regulations
  • Ensure that staff are trained on fire and safety and emergency procedures
  • Provide the necessary assistance / support to staff and Executive Chef to achieve their goals
COST CONTROL
  • Controls and ensures that expenses / purchases / requisitions are within budget limits
  • Maintains food gross profit set by hotel
  • Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
Work Experience
  • Diploma/Degree in Culinary Arts or related discipline.
  • Excellent reading, writing and oral proficiency in English language
  • Minimum 3 years previous experience as an Executive Sous Chef Chef in international hotels in Indonesia
  • Proficient in MS Excel, Word, & PowerPoint
  • Passion for creating and enhancing culinary style, and exhibiting passion for culinary arts
  • Proven leadership ability that supports an environment of employee growth and development, inter-departmental teamwork and exceptional customer service
Benefits
  • 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

Accor

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