Lead Chinese Kitchen Sous Chef – Cantonese & Dim Sum

Accorhotel; Jakarta Pusat; On-site; IDR 156,240,000 - 267,840,000; Full time

Benefits offered by this job

Brand recognition

Job summary

Accor's Pullman Jakarta is seeking a Chinese Sous Chef to assist the Executive Chef in daily operations of the Chinese Kitchen, ensuring quality, hygiene, and guest satisfaction in line with Accor standards.

The ideal candidate holds a culinary degree, has 3–5 years of Chinese cuisine experience in 5-star settings, strong leadership and English skills; Cantonese/ Mandarin is a plus. You will develop menus, monitor costs, and train staff while maintaining high standards.

Qualifications

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 3-5 years of experience in Chinese cuisine, preferably in a 5-star hotel or high-end restaurant.
• Strong leadership, communication, and team-management skills.
• Good English communication skills; Mandarin/Cantonese would be an advantage.

Responsibilities

• Oversee and assist the Executive Chef in daily operations of the Chinese Kitchen.
• Supervise and coordinate the Chinese Kitchen team during food preparation and service.
• Ensure dishes are prepared according to approved recipes and SOPs.
• Develop and maintain authentic Chinese cuisine menus in collaboration with the Executive Chef.
• Monitor food quality, taste, presentation, and costs in line with standards.

Skills

Leadership

Communication

Team management

English

Mandarin/Cantonese

Education

Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or related field

Job description

Accor's Pullman Jakarta is seeking a Chinese Sous Chef to assist the Executive Chef in daily operations of the Chinese Kitchen, ensuring quality, hygiene, and guest satisfaction in line with Accor standards.

The ideal candidate holds a culinary degree, has 3–5 years of Chinese cuisine experience in 5-star settings, strong leadership and English skills; Cantonese/ Mandarin is a plus. You will develop menus, monitor costs, and train staff while maintaining high standards.