Executive Sous Chef | Delonix Hotel Karawang

Ayana Hospitality; Jawa Barat; On-site; IDR 279,000,000 - 468,720,000; Full time

Benefits offered by this job

Dormitory

Health Insurance

Job summary

AYANA Hospitality invites applications for an Executive Sous Chef at Delonix Hotel Karawang. You will oversee daily kitchen operations, drive seasonal menu development, and mentor a professional culinary team to deliver exceptional dining experiences in line with AYANA standards.

The role requires leadership, strong English communication, and a solid grasp of budgeting and food safety protocols. This on-site position offers opportunities to contribute to luxury dining in a renowned hotel group.

Qualifications

• Diploma in Culinary Arts, Hospitality Management, or related field.
• 2+ years as Executive Sous Chef or higher in a luxury hotel or fine dining setting.
• Proven leadership in culinary teams.
• Excellent English communication, verbal and written.
• Strong financial acumen with budgeting and cost control.
• Knowledge of HACCP and food safety regulations.

Responsibilities

• Manage and supervise daily kitchen operations with high culinary standards.
• Develop creative, seasonal menus for diverse guest preferences.
• Train, mentor and lead kitchen staff toward excellence.
• Monitor food production for quality and presentation.
• Assist in cost control and inventory management to meet budgets.
• Enforce strict food safety and sanitation standards.
• Collaborate on culinary initiatives to boost guest satisfaction.

Skills

Kitchen leadership

Menu development

Staff training

Quality control

Cost management

Food safety

English communication

Education

Diploma in Culinary Arts

Diploma in Hospitality Management

Job description

AYANA Hospitality is excited to invite applications for the position of Executive Sous Chef at Delonix Hotel Karawang. This influential role will entail overseeing the culinary team and ensuring the delivery of exceptional dining experiences that reflect the innovative spirit and quality standards of AYANA Hospitality.

Key Responsibilities

• Manage and supervise daily kitchen operations, maintaining the highest culinary standards and efficiency.
• Develop creative and seasonal menu offerings that cater to diverse guest preferences.
• Train, mentor, and lead kitchen staff, motivating them to achieve personal and team excellence.
• Monitor food production processes to ensure quality, consistency, and presentation meet brand standards.
• Assist in cost control measures and maintain budget adherence through effective inventory management.
• Promote and enforce strict food safety and sanitation standards throughout the kitchen.
• Participate in food-related events and promotions, showcasing the offerings of Delonix Hotel Karawang.
• Collaborate with management in planning and executing culinary initiatives that enhance guest satisfaction.
• Ensure compliance with health regulations and company policies.

• Minimum of a Diploma in Culinary Arts, Hospitality Management, or a related field.
• At least 2 years' experience in a Exectutive Sous Chef role or higher within a luxury hotel or fine dining restaurant setting.
• Proven leadership skills with a track record of developing and guiding culinary teams.
• Excellent communication skills in English, both verbal and written.
• Strong financial acumen, with experience in culinary budgeting, inventory management, and cost control.
• Thorough understanding of food safety regulations, including HACCP; certification preferred.
• Passionate about culinary arts with a drive for excellence in guest dining experiences.

• Dormitory

• Health Insurance