Executive Sous Chef

Mövenpick Hotels & Resorts; Indonesia; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Mövenpick Hotels & Resorts invites applications for a senior kitchen leadership role at Mövenpick Resort & Spa Bintan Lagoon. You will support the Executive Chef, manage daily kitchen and stewarding activities, and drive cost control to ensure consistent high standards.

Lead, train and develop the team, oversee menus, standards, and inventory while collaborating on seasonal promotions and guest-focused service excellence.

Qualifications

• Indonesian passport holder.
• Strong banquet operations expertise.
• Experience in large-volume hotel or resort operations is an advantage.
• Knowledge of food cost control, budgeting and kitchen operations.
• Excellent leadership, communication and team development skills.
• Familiarity with HACCP, food safety and hygiene regulations.
• Experience with Chinese banquet cuisine is an asset.

Responsibilities

• Support the Executive Chef in managing daily kitchen and stewarding operations.
• Monitor food costs, operating expenses, payroll, and departmental budgets.
• Ensure menus are costed and supported by standardized recipes and presentation guidelines.
• Maintain HACCP and local health and safety compliance.
• Recruit, train, coach, and develop kitchen and stewarding team members.
• Drive productivity, efficiency and service excellence.
• Collaborate on seasonal promotions and menu developments.
• Oversee food quality, stock control, purchasing and storage procedures.
• Lead departmental briefings, performance evaluations and training initiatives.
• Monitor guest feedback and implement continuous improvement initiatives.
• Ensure kitchen equipment and workstations meet high standards.

Skills

Banquet operations

Kitchen operations

Leadership

Food cost control

Budgeting

Communication

Job description

Company Description

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 408 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.

Company Description

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 408 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.

Job Description

• Support the Executive Chef in managing daily kitchen and stewarding operations.
• Monitor food costs, operating expenses, payroll, and departmental budgets.
• Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines.
• Maintain full compliance with HACCP standards and local health and safety regulations.
• Recruit, train, coach, and develop kitchen and stewarding team members.
• Drive high levels of productivity, efficiency, and service excellence.
• Collaborate with Food & Beverage Operations on seasonal promotions and menu developments.
• Oversee food quality, stock control, purchasing, and proper storage procedures.
• Lead departmental briefings, performance evaluations, and training initiatives.
• Monitor guest feedback and implement continuous improvement initiatives.
• Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards.
• Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods.

Qualifications

• Indonesian passport holders only.
• Open to both male and female candidates.
• Strong banquet operations expertise.
• Suitable for talented chefs from busy 4-star hotels who are ready to take the next step in their career.
• Experience in Chinese banquet cuisine will be an advantage.
• Experience in large-volume hotel or resort operations will be an advantage.
• Strong knowledge of food cost control, budgeting, and kitchen operations.
• Excellent leadership, communication, and team development skills.
• Thorough understanding of HACCP, food safety, health, and hygiene regulations.
• Passion for guest service and culinary excellence.