Chef De Cuisine

Accor; Jawa Barat; Presencial; IDR 600.000.000 - 900.000.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Performance-based bonus

Career advancement

State-of-the-art kitchen facilities

Professional development

Descripción de la vacante

Accor seeks a seasoned Banquet Chef de Cuisine to lead the large-scale catering operation at the Bogor venue. You will oversee menu planning, kitchen leadership, and flawless service for banquets, conferences, and weddings, ensuring top-quality dining experiences for up to 1000+ guests.

Ideal candidates bring extensive leadership, cost-control expertise, and a passion for diverse culinary styles, with flexibility to work evenings, weekends, and holidays to meet event schedules in Bogor, West

Formación

• Minimum 7 years of progressive culinary experience with at least 4 years in a senior leadership role (Banquet Chef, Executive Sous Chef) in high-volume catering or hotel banquets.
• Proven track record in managing large-scale event catering (up to 1000+ guests) and menu engineering.
• Strong leadership, organizational, and communication skills; ability to work under pressure during peak service times.

Responsabilidades

• Lead and manage the entire banquet kitchen team, including chefs, cooks, and support staff.
• Develop creative and diverse menus tailored to various event types, client preferences, and budget constraints.
• Ensure meticulous planning, preparation, and execution of all banquet food services.
• Maintain the highest standards of food quality, presentation, and consistency across all events.
• Manage food inventory, ordering, and cost control to optimize profitability while maintaining quality.

Conocimientos

Leadership

Menu engineering

Food cost control

High-volume catering

Event logistics

Team management

Educación

Formal culinary degree

Recognized apprenticeship

Descripción del empleo

Our client, a premier convention center and event venue in **Bogor**, is seeking an accomplished Banquet Chef de Cuisine to lead their large-scale catering operations. This is a critical role responsible for overseeing all culinary aspects of banquets, conferences, weddings, and other special events hosted at the venue. The ideal candidate will have extensive experience in managing high-volume catering, a strong understanding of event logistics, and a passion for creating exceptional dining experiences for large groups. You will manage a substantial kitchen brigade, ensuring flawless execution from menu planning and preparation to service delivery. This position requires exceptional leadership, organizational skills, and the ability to maintain creativity and quality under pressure, serving the diverse needs of events in **Bogor, West Java, ID**.

Key Responsibilities

• Lead and manage the entire banquet kitchen team, including chefs, cooks, and support staff.
• Develop creative and diverse menus tailored to various event types, client preferences, and budget constraints.
• Ensure meticulous planning, preparation, and execution of all banquet food services.
• Maintain the highest standards of food quality, presentation, and consistency across all events.
• Manage food inventory, ordering, and cost control to optimize profitability while maintaining quality.
• Enforce strict adherence to all food safety, hygiene, and sanitation regulations.
• Collaborate closely with the Events and Sales teams to ensure seamless event execution and client satisfaction.
• Conduct tastings and menu consultations with clients as needed.
• Train and mentor kitchen staff, fostering a culture of excellence and continuous improvement.
• Oversee the maintenance and cleanliness of the banquet kitchen and equipment.

Requirements

• Minimum of 7 years of progressive experience in culinary arts, with at least 4 years in a senior leadership role (Banquet Chef, Executive Sous Chef) in high-volume catering or hotel banquets.
• Formal culinary degree or recognized apprenticeship.
• Proven experience in managing large-scale event catering (up to 1000+ guests).
• Expertise in menu engineering, food costing, and inventory management.
• Strong leadership, team management, and communication skills.
• Excellent organizational and time-management abilities, with a keen eye for detail.
• Proficiency in food safety standards and practices.
• Ability to remain calm and effective under pressure during peak service times.
• Creativity in menu development and a passion for diverse culinary styles.
• Willingness to work flexible hours, including evenings, weekends, and holidays, to meet event schedules in **Bogor**.

Benefits

• Our client offers a competitive executive compensation package, including a performance-based bonus structure.
• This role provides a unique opportunity to shape the culinary direction of a leading event venue in **Bogor**.
• You will work with a dedicated and professional team, enjoy access to state-of-the-art kitchen facilities, and have significant opportunities for career advancement.
• The company values work-life balance where feasible and supports professional development through continuous training.
• Enjoy the satisfaction of orchestrating unforgettable culinary experiences for a wide array of prestigious events.
• The position includes a comprehensive benefits package and is located in the vibrant city of **Bogor, West Java, ID**.