Junior Sous Chef

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

Job summary

A prestigious hotel chain in Bandung is seeking an entry-level operational role. Responsibilities include assigning duties, maintaining hygiene, and collaborating with the Hotel Executive Chef. Candidates should possess strong interpersonal skills and be fluent in English. This position offers growth opportunities in a diverse and inclusive workplace.

Qualifications

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

Responsibilities

• Assign specific duties to all employees and instruct them.
• Ensure cleanliness and proper deportment of team members.
• Work closely with the Hotel Executive Chef.

Skills

Strong interpersonal skills

Problem solving abilities

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

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Hotel Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Hotel Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Additional Information

Experience is an asset

• Strong interpersonal and problem solving abilities
• Fluency in English, additional languages are a plus