Total 51 commis chef job vacancies in F&B / Tourism / Hospitality category in west jakarta

Operation

• 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 Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the 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

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

• Assist the Executive Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.
• Collaborate with the Executive Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
• Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
• Supervise chef de partie, pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
• Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
• Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
• Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
• Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
• Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.

-Melakukan produksi makanan di outlet

-Memastikan seluruh produksi makanan sesuai dengan standar yang diberikan.

-Memastikan konsistensi kualitas dan tampilan makanan yang diberikan kepada pelanggan.

-Menjalankan SOP kebersihan, food handling, dan standar higienitas.

-Bekerjasama dengan berbagai pihak untuk memastikan kepuasan pelanggan terhadap item makanan yang tersajikan.

-Membantu Bakery/Pastry/Hotmelas Chef dalam pembuatan dan persiapan masak/baking.

-Membantu dalam mengelola outlet kitchen untuk memastikan operasional berjalan dengan baik.

-Membantu membuat jadwal kerja staff apabila Bakery/Pastry/Hotmelas Chef tidak ada.

-Memastikan kualitas, kuantitas, dan ketepatan penyajian makanan dan terlihat sesuai standar perusahaan dan Chef.

-Memastikan kuantitas dan kualitas dari barang pesanan yang diterima dan disimpan dengan kondisi baik.

-Bekerja dengan tim, memastikan tim bekerja sesuai SOP dan menghasilkan makanan sesuai dengan standard yang ditentukan.

-Mematuhi ketentuan dari prinsip penanganan makanan, higienitas, dan keamanan.

• Melakukan produksi makanan di outlet
• Memastikan seluruh produksi makanan sesuai dengan standar yang diberikan.
• Memastikan konsistensi kualitas dan tampilan makanan yang diberikan kepada pelanggan.
• Menjalankan SOP kebersihan, food handling, dan standar higienitas.
• Bekerjasama dengan berbagai pihak untuk memastikan kepuasan pelanggan terhadap item makanan yang tersajikan.

• Membantu Bakery/Pastry/Hotmelas Chef dalam pembuatan dan persiapan masak/baking.
• Membantu dalam mengelola outlet kitchen untuk memastikan operasional berjalan dengan baik.
• Membantu membuat jadwal kerja staff apabila Bakery/Pastry/Hotmelas Chef tidak ada.
• Memastikan kualitas, kuantitas, dan ketepatan penyajian makanan dan terlihat sesuai standar perusahaan dan Chef.
• Memastikan kuantitas dan kualitas dari barang pesanan yang diterima dan disimpan dengan kondisi baik.
• Bekerja dengan tim, memastikan tim bekerja sesuai SOP dan menghasilkan makanan sesuai dengan standard yang ditentukan.
• Mematuhi ketentuan dari prinsip penanganan makanan, higienitas, dan keamanan.

• 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 to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Attend all briefings, meetings and trainings in absence of Executive Chef.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Chef and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

The Junior Sous Chef - Pastry serves a crucial role in ensuring an exceptional culinary experience for guests. As a Junior Sous Chef - Pastry, the primary purpose is to assist in overseeing and managing the pastry department, including the creation and execution of a wide range of delectable desserts and baked goods. Working under the guidance of the Pastry Chef, the Junior Sous Chef - Pastry contributes to menu planning, recipe development, and maintaining high culinary standards. This position requires a strong foundation in pastry techniques, a keen eye for detail, and the ability to collaborate effectively with the culinary team to deliver exquisite pastries that exceed guests' expectations consistently. The Junior Sous Chef - Pastry plays a vital role in upholding the hotel's reputation for culinary excellence and ensuring guest satisfaction in the realm of pastry and dessert offerings.

The Chef de Partie - Pastry is an expert in creating pastries and desserts that not only tantalize the taste buds but also embody the pinnacle of quality and innovation. Working closely with our dynamic culinary team, you will collaborate to conceptualize, prepare, and present a range of irresistible pastry creations, ensuring they consistently meet the exacting standards that define our hotel's commitment to delivering an unparalleled dining experience. Your keen eye for detail, artistic talents, and unwavering dedication to upholding the operational excellence of our pastry kitchen will be instrumental in reinforcing our hotel's standing as the premier culinary destination for discerning guests from across the globe.

Sous Chef - Garde Manger

We are seeking a talented and dedicated Sous Chef specializing in Garde Manger to join our prestigious culinary team. The ideal candidate will bring creativity and a passion for cold cuisine, overseeing the preparation of exquisite salads, charcuterie, and other cold dishes that align with our five-star standards.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead the Garde Manger station, preparing and presenting high-quality cold dishes and appetizers.
• Develop innovative and seasonal menus that reflect culinary trends and guest preferences.
• Ensure all dishes are executed with precision, attention to detail, and in line with our luxury standards.
• Assist the Executive Chef in managing kitchen staff, providing training and mentorship on Garde Manger techniques and best practices.
• Collaborate with other kitchen stations to ensure cohesive service and timely execution of orders.
• Maintain the highest standards of food quality, presentation, and hygiene.
• Conduct regular quality checks on all Garde Manger preparations, ensuring consistency and excellence.
• Oversee inventory for the Garde Manger station, ensuring proper stock levels and minimizing waste.
• Assist in budgeting and cost control measures to optimize profitability while maintaining quality.
• Stay updated on current food trends, techniques, and presentations to continuously enhance the Garde Manger offerings.
• Contribute creative ideas for special events, banquets, and seasonal menus.

The Junior Sous Chef oversees the culinary operations of the Raffles Cub. This role plays a crucial part in ensuring the smooth functioning of the kitchen, maintaining culinary excellence, and delivering exceptional dining experiences to guests. The Junior Sous Chef is responsible for supervising and coordinating the kitchen staff, assisting in menu planning and development, ensuring quality control, and upholding food safety and sanitation standards. By working closely with the senior culinary team, the Junior Sous Chef contributes to the overall success of the Raffles Club, upholds the hotel's culinary standards, and assists in creating memorable dining experiences for guests.

Chef de Partie
(A New, Revamped Dining Experience aiming for Michelin star)

At Fairmont Jakarta, we are on a mission to redefine culinary excellence and achieve Michelin star recognition as we prepare for the revamping of one of our restaurants. Our focus is on delivering an extraordinary dining experience through innovative techniques, seasonal ingredients, and impeccable presentation. We are looking for a talented and dedicated Chef de Partie to join our team and play a key role in reaching our ambitious goal.

The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food preparation, quality, and presentation. This role requires a strong culinary background, a passion for excellence, and the ability to work efficiently in a fast-paced, high-pressure environment.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Oversee and manage a designated section of the kitchen, including preparation, cooking, and plating of dishes, ensuring consistency and quality.
• Prepare and cook dishes according to recipes and specifications, ensuring adherence to portion control and presentation standards.
• Maintain high standards of food safety, hygiene, and cleanliness, ensuring compliance with health regulations and restaurant guidelines.
• Work closely with other chefs and kitchen staff to ensure smooth operations and effective communication within the kitchen.
• Assist with ordering and inventory control for your section, ensuring efficient use of ingredients and minimizing waste.
• Contribute to the execution of the menu, providing feedback and suggestions to the Sous Chef and Chef de Cuisine for continuous improvement.
• Support and train junior staff and apprentices, sharing knowledge and best practices to enhance team performance and development.
• Bring creative ideas to the table for menu development and seasonal specials, aligning with the restaurant’s goal of achieving Michelin star status.

Reporting to the Executive Sous Chef you will be responsible for leading the culinary team. 

 What you will be doing:

• Ensure consistency and highest quality specialty within Asian cuisine, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the Sous Chef you will be responsible for leading the culinary team. 

 What you will be doing:

• Have a good knowledge of food preparation, cooking methods, and presentation techniques
• Supervise, coordinate, and participating in the preparation of mise en place cooking for all F&B outlets
• Controls cooking procedures, portioning, garnishing, and presentation of all dishes
• Assisting Chef de Cuisine in composing new recipes and menu ideas
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

AYANA Hospitality is seeking a talented and experienced Chef de Partie - Ala Carte to join our team at AYANA MidPlaza in Jakarta. As a Chef de Partie - Ala Carte, you will be responsible for preparing and cooking dishes to order in accordance with established recipes and specifications. You will work closely with the culinary team to ensure the highest level of food quality and guest satisfaction.

Responsibilities

• Prepare and cook dishes to order in a timely and efficient manner.
• Follow established recipes and ensure the quality and presentation of food items meet the highest standards.
• Collaborate with the culinary team to develop new dishes and menu items.
• Maintain cleanliness and organization in the kitchen area.
• Monitor and control portion and waste control to maintain profitability.
• Train and mentor junior kitchen staff.
• Adhere to all food safety and hygiene regulations.

• Minimum 2 years of experience as a Chef de Partie in an ala carte restaurant or similar role.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work well under pressure in a fast-paced environment.
• Excellent attention to detail and organizational skills.
• Culinary degree or equivalent qualification.
• Good communication and teamwork skills.
• Indonesian citizen only.

TBA

AYANA Hospitality is seeking a highly skilled and creative Chef de Partie to join our team at AYANA MidPlaza in Jakarta. As a Chef de Partie in the Cold Kitchen, you will be responsible for preparing and presenting a variety of cold dishes, salads, and appetizers with precision and attention to detail. You will work closely with the culinary team to develop unique and innovative dishes that exceed guest expectations.

Responsibilities

• Prepare and present a wide range of cold dishes, salads, and appetizers.
• Ensure the consistent quality and taste of all cold kitchen items.
• Create unique and innovative cold dishes that highlight seasonal ingredients.
• Collaborate with other departments to ensure a seamless dining experience.
• Maintain cleanliness and organization in the cold kitchen area.
• Assist with inventory management and ordering of supplies.
• Train and mentor junior kitchen staff.

• Minimum 2 years of experience as a Chef de Partie in a cold kitchen or similar role.
• Strong knowledge of cold food preparation techniques and presentation.
• Ability to create unique and innovative cold dishes.
• Excellent attention to detail and organizational skills.
• Ability to work well under pressure and in a fast-paced environment.
• Culinary degree or equivalent qualification.
• Good communication and leadership skills.
• Indonesian citizen only.

TBA

• Provides, directs and oversees training for all levels of Pastry Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.
• The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Pastry Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Pastry Team Members in the culinary department.
• Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
• Develop and implement dessert menus, trends, training and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
• Manage the preparation, production and presentation of pastry kitchen and related areas in a safe, sanitary and cost-effective manner. 
• Control the maintenance/sanitation of pastry kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. This includes working with the senior food buyer to ensure the stewarding staff is assisting in our cleanliness and organization. 
• Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards. 
• Schedule staff efficiently to meet guest and business demands. 
• Hiring, counseling, and coaching of staff to maintain hotel standards. 
• Guarantee compliance with all administrative procedures including but not limited to human resources and accounting. 
• Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner. 
• Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports. 
• Any other duties or tasks as relevant to the job as described. 
• Participates in demonstrations, special projects and public relations duties as necessary.
• Supervise the activities of the Bakers, Chef de Partie, and Pastry Cooks.

Executive Chef

At Fairmont Jakarta, we pride ourselves on delivering unparalleled luxury and world-class service to our guests. Our commitment to excellence is reflected in every aspect of our operation, from our exquisite accommodations to our fine dining experiences. We are seeking a talented and visionary Executive Chef to lead our culinary team and elevate our dining offerings to new heights.

As the Executive Chef, you will be the creative force behind our diverse and sophisticated menu offerings. You will oversee all aspects of kitchen operations, including menu development, food preparation, staff management, and adherence to high standards of quality and presentation. Your innovative approach to cuisine and leadership skills will ensure that our guests have a memorable dining experience that exceeds their expectations.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Design and create seasonal and innovative menus that showcase the latest culinary trends and cater to diverse guest preferences.
• Oversee daily kitchen operations, ensuring the highest standards of food quality, safety, and hygiene are maintained.
• Recruit, train, and mentor a dynamic team of chefs and kitchen staff. Foster a positive and collaborative work environment.
• Manage food costs, inventory, and supplies to ensure profitability while maintaining the highest quality standards.
• Engage with guests to receive feedback and tailor culinary experiences to enhance guest satisfaction.
• Implement and uphold rigorous standards for food preparation, presentation, and taste.
• Stay abreast of industry trends and incorporate cutting-edge techniques and ingredients into menu offerings.
• Work closely with the hotel’s management team and other departments to ensure seamless service and a cohesive guest experience.

Operation

• 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 Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the 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

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

• Assisting Head Chef in the supervision of kitchen production, and to participating in the food production
• Ensuring that the function provides the highest food quality consistent with cost control and profitability margins
• Supervision of kitchen staff to maintain efficient and effective operations of the department
• Proactively supporting senior managers to pursue the highest possible profitability of the department
• Managing stock in order to minimise waste and maximise quality
• Assisting in budgetary and payroll expense control as required
• Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation

• To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
• To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• To provide effective support to the team to enable them to deliver effective and efficient services to the guests
• To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• To support the financial objectives of the hotel through proper and efficient management.
• To prepare the Overall Culinary Budget.
• To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• To direct food apportionment policy to control costs

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Demi Chef.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
• Attend all relevant meetings
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
• 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
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

Join our team at AYANA MidPlaza, Jakarta as a Sous Chef Cold Kitchen and showcase your culinary expertise in preparing and presenting delectable cold dishes.

As a Sous Chef Cold Kitchen, you will work closely with our Executive Chef and be responsible for overseeing the cold food section, including salads, appetizers, and desserts.

AYANA MidPlaza is a luxury hotel offering an exceptional dining experience, and we are looking for a talented and passionate Sous Chef to join our Culinary team!

• Minimum of 2 years of experience as a Sous Chef Cold Kitchen or similar role
• Strong knowledge and expertise in preparing cold food items, including salads, appetizers, and desserts
• Experience working in a high-volume kitchen and managing a team of culinary professionals
• Ability to create and execute innovative and visually appealing cold food presentations
• Excellent organizational and time management skills, with the ability to work efficiently in a fast-paced environment
• Strong understanding of food safety and sanitation regulations
• Creative mindset and ability to develop new cold food recipes and menu items
• Excellent communication and leadership skills
• Passion for culinary arts and dedication to delivering exceptional dining experiences
• Relevant culinary qualifications and certifications are desirable
• Indonesian citizen only

TBA