Japanese Sous Chef

Pullman Hotels & Resorts; Kota Bandung; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading hotel brand is seeking a motivated individual for an entry-level culinary role. This position offers growth opportunities and involves developing kitchen standards, working on menu creation, and ensuring food safety. Join a dynamic team and make your mark in hospitality.

Qualifications

• Experience is an asset.
• Fluency in English; additional languages are a plus.

Responsibilities

• Develop and update departmental SOP Manual for kitchen operations.
• Work with Senior Culinary team on new menus and product development.
• Ensure high levels of food safety management and hygiene standards.

Skills

Interpersonal Skills

Problem-Solving

Fluency in English

Job description

Company Description

At Accor, we believe that hospitality is a work of heart. We understand the ways in which individual passion for our work and a shared sense of accomplishment create a more rewarding experience for our guests. We foster this culture through a diverse and inclusive workplace that values the contribution of each and every member of our team. We are committed to taking positive action in terms of business ethics and integrity, responsible tourism, sustainable development, community outreach, and diversity and inclusion. With an expansive portfolio of iconic hotels and brands, Accor offers boundless opportunities for career advancement and professional development across the globe.

Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued.

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

Job Description

Operation/Operasional

1. Develop and update departmental SOP Manual, detailing standards of performance, policies and procedures, and service standards pertinent to the efficient operation of the kitchen in accordance with hotel policies, standards, and municipality requirements.
2. Work with the Senior Culinary team and be responsible for developing new menus and product development supported by detailed analysis and accurate costing.
3. Work closely with the Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas through weekly walk-throughs.
4. Ensure high levels of food safety management and precautions, adhering to hotel food safety and hygiene standards (HACCP).
5. Monitor food standards in each outlet and banquet.
6. Identify market needs and trends in food menus for both hotel guests and the local market.

Additional Information

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