Executive Sous Chef – Banqueting & High-Volume Leader

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

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.