Total 203 F&B / Tourism / Hospitality job vacancies in Jl. Raya Jakarta Bogor Km 36, Sukamaju, Cilodong, Depok

• Provides functional assistance and direction to the F&B Service operation as assigned.
• Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Liaises with stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Develops training plans and conducts on-the-job training sessions for Food & Beverage Service associates.
• Monitoring and controlling the property’s OE inventory.
• Perform any other duties as required and directed by the Residence Manager or Management

• Handling FB Product operation
• Maintain Cleanliness of Kitchen Area
• Prepare Food Production for All day Dining Restaurant
• Give Excellent Service to the Guest

A learning and development coordinator examines the unique training needs of their company and determines which programs, educational platforms, and instructional style will give their workforce the best chance of success. Then communicate this information to management, find relevant training programs, and oversee the implementation process.

Qualifications:

• Strong inter-personality and leadership skill
• Familiar with training methods and techniques
• Proficieny in English and computer literate
• Creative thinker with ability to work on own initiative
• At least 2 years in proven experience f delivering training program

• Understanding organization's goals to affectively create a training strategy to fit
• Identify training program for business process of each department
• Coordinate and assist training activities with departmental trainer dan Department Head
• Oversee program implementation while tacking the results and maintaining detailed records
• Prepare and communicate the training calendar on regular basis and ensure all the training activities are delivered as per the training calendar
• Prepare and maintain monthly training report to tract learning effectiveness

1.   Bertanggung jawab penuh membantu kinerja cook di kitchen Pastry

2.   Menjaga kebersihan bahan-bahan dan peralatan dan area kitchen

3.   Menyiapkan semua bahan-bahan yang akan diolah/dimasak oleh cook Pastry

4.   Menyiapkan peralatan masak untuk cook Pastry

5.   Menyiapkan Garnish untuk plater/hiasan di piring

- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. 

-Work seamlessly with recipes, standards and plating guides. 

- Maintain all HACCP aspects within the hotel operation.  

- Use appropriately all equipment, tools and machines. 

- Focus on constant improvement of training manuals and SOPs. 

1. Food & Beverage Manager to organize and direct a team essentially oriented towards customer service & satisfaction in the restaurant, bar, room service, banquet and executive lounge.
2. Ensure the delivery of all orders while maintaining a high quality of service, creates constantly and consistently maximum guest satisfaction in all Food & Beverage outlets
3. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits

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

1. Menangani dan memastikan kitchen production disemua aspek operasional sesuai dengan tujuan kitchen lewat pengimplementasian yang efektif dari standar resep
2. Mencuci dan membersihkan perkakas, chinaware, glassware, cutlery, peralatan pada semua kitchen area disemua aspek operasional disesuaikan dengan tujuan kitchen lewat pengimplementasian standar kebersihan
3. Memastikan pencapaian tujuan hot kitchen departemen yaitu : kerja sama yang erat, food taste, food quality, food presentation, food variety, time delivery, outlet revenue, effective cost and expenses
4. Selalu menjaga sikap yang positif, moral, penampilan yang baik & kepribadian untuk hot kitchen staff dan semua staff secara keseluruhan
5. Mampu mengembangkan dan menambah keahlian, pengetahuan, kemampuan dan efficiency di hot kitchen production
6. Menjaga lingkungan kerja yang harmonis dengan departemen lain lewat alur komunikasi yang efektif dan efisien

• 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.

• Develop a team of Hospitality Business Development and Operations Team
• Attract and close new AMODA’s cabins/villa hospitality management business
• Ensure our hospitality complex maintains its strong positioning within every region
• Develop, execute and review a progressive business development plan to achieve sales and operational SLA targets
• Develop, execute, and review our hospitality complex Standard Operating Procedure, ensuring operational excellence for our customers
• Continuous review of the pricing, competitor analysis and industry trends
• Effectively and professionally conduct site inspections
• Produce weekly revenue and activity reporting
• Attend and actively participate in weekly sales team meetings

• 3-year degree from an accredited university in Business Administration, Hotel and Restaurant Management (or equivalent international degree) 

• 6 years’ experience in the business development, sales, management operations, or related professional area demonstrating a pattern of exceptional performance
• At least 3 years’ experience as a team leader
• Had experience working in Marriott/Bonvoy, IHG, Hilton,  or Hyatt Group is preferred
• Expert project management and organizational skills with a service mindset
• Demonstrated ability to deliver results, effectively prioritize and execute tasks in a high-pressure environment
• Willingness to travel 25-30% of the time

1. Selalu bekerja untuk pencapaian tujuan Restoran yaitu : mengacu kepada kepuasan tamu, high yield management, friendly & profesioanal service, kerjasama team yang kuat, serta pengeluaran dan biaya yang efektif
2. Menangani Restoran di segala aspek operasional agar sejalan dengan cita-cita departemen untuk mencapai cita-cita dan tujuan perusahaan
3. Memiliki sikap yang positif, hasrat untuk mengembangkan dan meningkatkan pengetahuan, keahlian dan kemampuan
4. Mengembangkan penampilan yang baik serta kepribadian untuk memelihara hubungan yang harmonis di Restoran secara keseluruhan lewat arus komunikasi yang efektif dan efisien
5. Menyiapkan support yang positif ke section atau departemen yang bersangkutan dan mampu bekerjasama untuk menghasilkan pelayanan yang professional
6. Mengerti sepenuhnya terhadap jalur operasional, standar & prosedur

AYANA MidPlaza, JAKARTA is seeking a skilled and highly organized Executive Secretary to cover a maternity leave for a temporary assignment (6month contract).

This is an excellent opportunity for an experienced Executive Secretary to join our team and support our executive management during this period.

• Minimum of 3 years' prior experience working as an Executive Secretary (Hospitality Industry will be advantage)
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
• Excellent organizational and time management skills.
• Strong communication and interpersonal skills.
• Ability to handle sensitive and confidential information with integrity.
• Highly detail-oriented and able to multi-task effectively.
• Strong problem-solving and decision-making abilities.
• Fluent in both written and spoken English.
• Availability to work full-time for the duration of the maternity leave period.
• Able to join ASAP

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guest.

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

AYANA Hospitality is seeking an experienced Assistant Director of Finance to join our team. In this role, you will work closely with the Director of Finance to ensure the smooth and efficient operation of the finance department.

Key responsibilities include:

• Assist in the development and implementation of financial policies and procedures
• Prepare and review financial statements in adherence to regulatory guidelines
• Manage financial audits and ensure compliance with internal controls
• Oversee accounts payable and receivable processes
• Forecast financial performance and assist in budgeting activities
• Provide guidance and support to finance team members

The ideal candidate will have a strong background in finance, including knowledge of accounting principles and financial analysis. Excellent organizational and leadership skills are essential, as well as the ability to work collaboratively with cross-functional teams.

Requirements:

• Bachelor's degree in finance, accounting, or a related field
• 3+ years of experience in a similar role
• Proficiency in financial software and advanced Excel skills
• Strong analytical and problem-solving abilities
• Excellent communication and interpersonal skills
• Ability to multitask and meet deadlines
• CPA or CFA certification is a plus

• Bachelor's degree in finance, accounting, or a related field
• 3+ years of experience in a similar role
• Proficiency in financial software and advanced Excel skills
• Strong analytical and problem-solving abilities
• Excellent communication and interpersonal skills
• Ability to multitask and meet deadlines
• CPA or CFA certification is a plus

• 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

• Provide general administrative support to the F&B Department
• Provide general clerical and project based administrative support
• Assist with preparation of department reports and presentations
• Co-ordination with Procurement and vendors on store supplies and placing orders where necessary
• Ensure that the department’s processes are in line with company requirements
• Any other duties as may reasonably be requested by the management team
• Other analysis and follow-up as required by the F&B Department.

• 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

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

Responsibilities include:

• Greet and escort customers to their tables.
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies).
• Multi-tasking various front-of-the-house duties and collecting the bill.
• Ensure guests have an excellent dining experience by providing stellar customer service.
• Take meal orders.
• Be a team player and be able to effectively communicate with our Kitchen
• Staff to make sure orders are accurate and delivered promptly.
• Prepare tables by setting up linens, silverware and glasses.
• Inform customers about the day’s specials.
• Offer menu recommendations upon request.
• Up-sell additional products when appropriate.
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization.
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages.
• Check dishes and kitchenware for cleanliness and presentation and report any problems.
• Arrange table settings and maintain a tidy dining area.
• Deliver checks and collect bill payments.
• Carry dirty plates, glasses and silverware to kitchen for cleaning.
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties).
• Follow all relevant health department regulations.
• Provide excellent customer service to guests.

Responsibilities include:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Help to maintain a climate of smooth and friendly cooperation. 
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Make a work schedule for all kitchen staff
• Make COGS reports and calculations

• Mempersiapkan dan menghasilkan produk makanan sesuai standar resep dan kualitas
• Membuat produk sesuai pesanan di captain order dan berdasarkan standar resep yang telah di tetapkan
• Membuat laporan administrasi penjualan (inventory) untuk harian dan mutasi stock untuk bulanan berdasarkan laporan penjualan (print out penjualan)
• Menjaga holding time bahan baku segar dan bahan baku olahan sesuai dengan SOP
• Menyimpan bahan baku di tempat yang telah ditentukan dan sesuai sistem FEFO