Executive Sous Chef

Mövenpick Hotels & Resorts; Kepulauan Riau; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

Mövenpick Hotels & Resorts seeks an experienced kitchen operations leader to support the Executive Chef in daily kitchen and stewarding activities at the Mövenpick Resort & Spa Bintan Lagoon. You will manage menus, costs, recipes, and ensure HACCP compliance in a busy resort environment.

The role emphasizes leadership, training, and collaboration with F&B to drive peak-performance during high-demand events and banquets while maintaining top-quality guest service and culinary standards.

Qualifications

• Banquet operations expertise required.
• Experience with Chinese banquet cuisine is a plus.
• Experience in large-volume hotel or resort operations.
• Strong knowledge of food cost control and budgeting.
• Solid kitchen operations management experience.
• Proven leadership and team development能力.
• Excellent communication and people skills.
• Thorough understanding of HACCP, food safety and hygiene regulations.
• Passion for guest service and culinary excellence.

Responsibilities

• Support the Executive Chef in managing daily kitchen and stewarding operations.
• Monitor cost, expenses, payroll and departmental budgets.
• Ensure menus are costed and supported by standardized recipes and presentation guidelines.
• Maintain HACCP standards and health & safety compliance.
• Recruit, train, coach and develop kitchen and stewarding staff.
• Drive productivity, efficiency and service excellence.
• Collaborate with F&B on seasonal promotions and menu development.
• Oversee food quality, stock control, purchasing and storage procedures.
• Lead departmental briefings, evaluations and training initiatives.
• Monitor guest feedback and implement continuous improvement.

Skills

Banquet operations

Chinese banquet cuisine

Large-volume hotel operations

Food cost control

Kitchen operations

Leadership

Communication

HACCP knowledge

Guest service

Culinary excellence

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.

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.