Chinese Sous Chef

Pullman Hotels & Resorts

Jakarta Pusat

On-site

IDR 200,880,000 - 290,160,000

Full time

4 days ago

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Job summary

Pullman Jakarta Indonesia is seeking a Chinese Sous Chef to support the Executive Chef in managing the Chinese Kitchen. You will ensure consistency in quality, taste, and presentation while maintaining hygiene, safety, and efficiency across daily operations in a luxury hotel setting.

You will lead the Chinese Kitchen Heartists, develop authentic Cantonese menus, and coordinate with Restaurant and F&B teams to deliver exceptional guest experiences.

Qualifications

Diploma or Bachelor’s Degree in Culinary Arts, Hospitality Management, or a related field.
Minimum 3–5 years of experience in Chinese cuisine, preferably in a luxury hotel or high-end restaurant.
Experience as Chinese Chef de Partie / Junior Sous Chef / Sous Chef is preferred.
Strong knowledge of authentic Chinese culinary techniques and ingredients.
Experience in Cantonese cuisine and/or dim sum would be an advantage.
Good understanding of HACCP and food safety standards.
Strong leadership, communication, and team‑management skills.
Able to work under pressure in a fast‑paced hotel environment.
Good English communication skills; Mandarin/Cantonese would be an advantage.

Responsibilities

Oversee daily operations of the Chinese Kitchen in coordination with the Executive Chef and Executive Sous Chef.
Supervise and coordinate the Chinese Kitchen team during food preparation and service.
Ensure quality, taste, presentation, portioning, and consistency according to recipes and SOPs.
Develop and maintain authentic Chinese menus in collaboration with the Executive Chef.
Monitor food quality, safety, and hygiene in line with HACCP standards.
Lead, coach, train, and motivate kitchen staff ensuring high performance.
Monitor guest feedback and implement improvements to food quality and service.
Prepare and maintain kitchen records, schedules, and cost controls.

Skills

Leadership

Team Management

English communication

Mandarin/Cantonese

Education

Diploma or Bachelor's Degree in Culinary Arts/Hospitality Management

Job description

Company Description

In the heart of Thamrin CBD stands a vibrant city hotel, Pullman Jakarta Indonesia. Experience our 427 luxury rooms with In‑Room Playground. Let our Sana Sini and Kahyangan restaurants satisfy your cravings with worldwide cuisines. Enjoy the bar that the city needs at The Back Room, chocolate fair at Le Chocolat Lounge and freshly baked pastries at Makaron Bakeshop. Ideally situated, just moments from the Thamrin roundabout, high‑end shopping scenes at Grand Indonesia and Plaza Indonesia. Easy access to public transport. Our luxury city hotel ideally situated within moments from the National Monument, Thamrin roundabout, high‑end shopping scenes at Grand Indonesia and Plaza Indonesia. Access to public transport and the capital’s must‑see sights are all at your doorstep. Strategically located in Central Jakarta, surrounded by the Central Business District and Jakarta’s largest shopping malls, indulge in the exceptional comfort of our city hotel and embark on an unforgettable staycation journey.

Job Description

The Chinese Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef in managing the daily operations of the Chinese Kitchen. The position ensures the consistent quality, presentation, taste, hygiene, and safety of all Chinese cuisine products while maintaining operational efficiency and guest satisfaction in accordance with Pullman and Accor standards.

Key Responsibilities

Kitchen Operations
- Assist the Executive Chef and Executive Sous Chef in overseeing daily operations of the Chinese Kitchen.
- Supervise and coordinate the Chinese Kitchen team during food preparation and service.
- Ensure smooth and efficient food production according to business levels and hotel standards.
- Monitor food quality, taste, presentation, portioning, and consistency.
- Ensure dishes are prepared according to approved recipes and standard operating procedures.

Food Quality & Menu
- Develop and maintain authentic Chinese cuisine menus in collaboration with the Executive Chef.
- Ensure proper preparation of Chinese dishes, including dim sum, Cantonese cuisine, wok dishes, roasted items, seafood, and other specialty dishes as required.
- Assist in menu planning, recipe development, food presentation, and seasonal promotions.
- Monitor guest feedback and recommend improvements to food quality and menu offerings.

Food Cost & Inventory
- Monitor food consumption, portion control, and food wastage.
- Assist in controlling food costs in accordance with the hotel’s budget and targets.
- Check the quality and quantity of incoming food products.
- Ensure proper storage, labeling, rotation, and handling of ingredients.
- Conduct regular stock checks and coordinate with Purchasing and Cost Control when required.

Hygiene & Food Safety
- Ensure all food preparation and kitchen operations comply with HACCP, food safety, hygiene, and sanitation standards.
- Maintain cleanliness and organization of the Chinese Kitchen and related areas.
- Ensure proper temperature control, food handling, storage, and sanitation procedures.
- Participate in internal and external hygiene/food safety audits.

Team Leadership & Development
- Lead, coach, train, and motivate Chinese Kitchen Heartists.
- Allocate daily duties and responsibilities according to operational requirements.
- Monitor team performance, discipline, grooming, and compliance with hotel standards.
- Support training and development of Commis, Demi Chef, Chef de Partie, and other kitchen team members.
- Promote teamwork, communication, and a positive working environment.

Guest Experience
- Ensure food products consistently meet Pullman quality and presentation standards.
- Respond professionally to guest comments and complaints related to food quality.
- Work closely with the Restaurant and F&B teams to ensure smooth service delivery.
- Maintain high standards of hospitality and culinary excellence.

Administration & Compliance
- Prepare and maintain relevant kitchen records and reports.
- Ensure compliance with hotel policies, procedures, and Accor standards.
- Assist with kitchen scheduling and manpower planning.
- Ensure all equipment is properly used and maintained.
- Report equipment defects, maintenance issues, and operational concerns to the appropriate department.