Sous Chef Chinese Cuisine - Park Hyatt Jakarta

Hyatt Hotels Corporation; Daerah Khusus Ibukota Jakarta; On-site; USD 30,000 - 70,000; Full time

Job summary

An established industry player in hospitality seeks a dedicated professional to oversee food and beverage operations. This role involves ensuring high standards in service and food production, implementing safety protocols, and leading a team to deliver exceptional guest experiences. With opportunities for personal and professional growth, this position is perfect for those looking to advance their career in a dynamic environment. Join a team where your contributions will directly impact the quality of service and guest satisfaction in a luxury setting.

Qualifications

• Minimum of 2 years experience in a similar position within a five-star hotel.
• Strong leadership and business acumen required.

Responsibilities

• Manage outlets and events according to hotel policies.
• Monitor service and food production standards.
• Implement food safety programs and conduct staff training.

Skills

Leadership

Communication

Food Safety

Guest Service

Education

Degree in Hospitality

Degree in Business Management

Job description

Job Description

Hyatt is a place of learning – similar to a university. The company offers many opportunities for professional and personal growth.

Responsibilities include:

1. Ensure all outlets and events are managed efficiently according to established concept statements, company, and hotel policies and procedures.
2. Monitor service and food production standards in outlets and events, coordinating with the Chef de Cuisine to take corrective actions when necessary.
3. Establish and implement performance standards for the Commissary and Venues, working closely with the Materials Manager to ensure streamlined and efficient operations of the Commissary Kitchen.
4. Oversee and monitor the Stewarding Operation in kitchens and restaurants to achieve high hygiene standards, minimize equipment breakage, and ensure efficient resource flow.
5. Verify that only fresh products are used in food and beverage preparation.
6. Regularly test food and beverage quality, maintaining high standards.
7. Implement food safety programs and procedures.
8. Practice safety in handling food and maintain personal and environmental hygiene in food and beverage operations.
9. Conduct food safety training for staff.
10. Perform other duties as assigned, including redeployment to other departments if required to meet business demands and guest service needs.

Qualifications

• Indonesian nationality or expatriate with a degree in Hospitality or Business Management.
• Experience in events or banquet kitchens.
• Minimum of 2 years experience in a similar position within a five-star international hotel chain.
• Experience in luxury hotels or international environments is an advantage.
• Strong leadership and business acumen.
• Excellent English communication skills, with a strong guest service mindset and people management and development skills.