Japanese Sous Chef

Accor Hotels; Kota Bandung; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

Accor Hotels is looking for an entry-level operations team member in Bandung. This role involves developing kitchen operational standards, collaborating on menus, and ensuring food safety compliance. The position promises growth opportunities and is suitable for motivated individuals who thrive in hospitality.

Qualifications

• Experience in hospitality is an asset.
• Strong interpersonal and problem-solving skills required.
• Fluency in English; additional languages are a plus.

Responsibilities

• Develop and update departmental SOP Manual for kitchen operations.
• Collaborate with culinary team for menu development and costing.
• Ensure compliance with food safety standards and maintain hygiene.

Skills

Interpersonal skills

Problem-solving skills

Fluency in English

Job description

Company Description

At Accor, we believe that hospitality is a work of heart. We understand that individual passion and a shared sense of accomplishment create a rewarding experience for our guests. We foster a diverse and inclusive workplace that values every team member's contribution. We are committed to ethics, responsible tourism, sustainability, community outreach, and diversity. With a portfolio of iconic hotels and brands, Accor offers numerous opportunities for career growth and development worldwide.

Join a team where you can be yourself, grow, and create your path. Work with purpose, feel valued, and enjoy your role.

This is an entry-level role with growth opportunities for motivated applicants. Make it your next move.

Job Description

Operation/Operasional

• Develop and update the departmental SOP Manual, including standards of performance, policies, procedures, and service standards for efficient kitchen operations in line with hotel policies, standards, and regulations.

• Collaborate with the Senior Culinary team to develop new menus and products, supported by detailed analysis and accurate costing.

• Work closely with the Chief Steward to ensure kitchen cleanliness and organization, conducting weekly walkthroughs.

• Ensure compliance with food safety standards (HACCP) and maintain hygiene standards in the department.

• Monitor food quality in all outlets and banquet services.

• Identify market trends and needs for food menus catering to hotel guests and the local community.

Additional Information

Experience is an asset.

• Strong interpersonal and problem-solving skills.
• Fluent in English; additional languages are a plus.