Total 181 F&B / Tourism / Hospitality job vacancies in duri kepa kebon jeruk kota adm jakarta barat dki jakarta indonesia

• Validate and interpret complex test data to evaluate and recommend the suitability of nonstandard materials or components.
• Identify shortcomings in existing business practices, then suggest and implement improvements while developing and delivering projects or a work stream within the organization's change management program. Involves working with guidance from senior colleagues.
• Develop and validate complex new test methods and procedures for a product or operations segment, incorporating new technologies and meeting changing organizational, customer, and/or regulatory requirements.
• Contribute to the identification and evaluation of current policies and business processes that are in the scope of the Quality Management System; contribute to the design of the QMS; provide specialist quality management input to the drafting of new policies and procedures, and design of business processes; contribute to the quantification of the costs and business benefits of change.
• Follow the organization's Health, Safety and Environment (HS&E) policies, procedures and mandatory instructions, to identify and mitigate environmental risks and risks to the wellbeing of oneself and others in the workplace. Identify patterns of risky behavior within the team and take appropriate action to resolve these, escalating serious issues as appropriate.
• Maintain and renew a deep knowledge and understanding of the organization's policies and procedures and of relevant regulatory codes and codes of conduct, and ensure own work adheres to required standards. OR Identify, within the team, patterns of non-compliance with the organization's policies and procedures, and with relevant regulatory codes and codes of conduct, taking appropriate action to report and resolve these and escalating issues as appropriate.
• Respond to personal objectives and use performance management systems to improve personal performance. OR Monitor the performance of the team; allocate work and review completion, take appropriate corrective action to ensure timeliness and quality; contribute to formal individual performance management and appraisal.
• Develop own capabilities by participating in assessment and development planning activities as well as formal and informal training and coaching; gain or maintain external professional accreditation where relevant to improve performance and fulfill personal potential. Maintain an understanding of relevant technology, external regulation, and industry best practices through ongoing education, attending conferences, and reading specialist media

AYANA Hospitality is currently seeking a talented and highly analytical individual to join our team as a Human Resources Coordinator. As a leading hospitality company, we are committed to providing exceptional service and experiences to our guests. This is an exciting opportunity to be part of a dynamic and fast-paced organization.

The Human Resources Coordinator will play a key role in supporting HR functions, including recruiting, onboarding, and employee relations. This position will collaborate with cross-functional teams to enhance employee engagement, optimize HR processes, and support strategic decision-making involved in talent management.

Key Responsibilities:

A.     Administration:

·       Administer onboarding and offboarding processes for new hires in HRIS.

·       Maintain and update employee records and information.

·       Track employee attendance and absences.

·       Support payroll preparation and related documentation.

·       Assist in the implementation of HR policies and procedures.

·       Organize and maintain HR documentation and files.

·       Coordinate training and development programs for employees.

B.      Talent Acquisition:

·       Assist in sourcing and screening candidates for various positions.

·       Help create and improve onboarding programs for new employees.

·       Schedule and conduct interviews in collaboration with hiring managers.

·       Maintain applicant tracking systems and recruitment databases.

·       Develop and manage job postings across various platforms.

C.        Employee Relations:

·       Assist in addressing employee concerns and queries.

·       Facilitate communication between employees and management.

·       Support initiatives that promote a positive workplace culture.

·       Help coordinate employee engagement activities and events.

D.      Additional Tasks: **

·       Assist with HR metrics reporting and analysis.

·       Participate in performance review processes.

·       Support compliance with labor laws and regulations.

·       Contribute to HR projects and initiatives as needed.

·       Maintain confidentiality and discretion regarding sensitive information.

·       A bachelor’s degree is preferred

·       Background in Hospitality or related industries

·       Min. 2 years of experience in the Human Resources Field

·       Strong in administration including expertise in Microsoft Office

·       Eagerness to learn and adapt to different projects and requirements

·       Excellent communication and presentation abilities in English

• Menunrus dan merekap cuti karyawan
• Payrol
• Employee relationship
• Society Relationship
• CSR
• BPJS Kesehatan & Ketenagakerjaan
• Pengurusan Documen Perijinan
• Staff Actifities

AYANA Hospitality is seeking a highly skilled and experienced Executive Assistant Manager to join our dynamic team. In this role, you will work closely with the General Manager to oversee the daily operations of the hotel, ensuring that all departments are running smoothly and efficiently. You will play a critical role in enhancing guest satisfaction, implementing operational improvements, and managing staff performance. The ideal candidate should possess strong leadership abilities, excellent communication skills, and a proven background in hospitality management.

Responsibilities

• Assist the General Manager in overseeing hotel operations, including guest services, housekeeping, food and beverage, and maintenance
• Ensure high levels of guest satisfaction through engagement and support of all departments
• Monitor and evaluate staff performance, providing feedback and guidance to enhance productivity
• Develop and implement operational policies and procedures to improve efficiency
• Assist in budget preparation and financial planning, ensuring cost control measures are in place
• Conduct regular inspections of the hotel to ensure adherence to quality standards
• Handle guest inquiries, concerns, and complaints in a professional manner
• Support the General Manager in strategic planning and decision-making processes

• Minimum of 5 years of experience in hotel management or a similar role within the hospitality industry
• Strong leadership and management skills, with a proven ability to motivate and guide teams
• Excellent communication and interpersonal skills
• Proficient in hotel management software and Microsoft Office Suite
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously
• Fluent in English; proficiency in additional languages is a plus
• Bachelor’s degree in Hospitality Management or a related field is preferred
• Strong problem-solving skills and a customer-focused mindset

• Positive Working
• Great Environment
• Supportive Team Work

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.

As a Lead Business Analyst at AYANA Hospitality, you will play a pivotal role in guiding our company's financial and strategic direction. As a senior member of the Business Analyst team, you will lead a team of analysts who will support these objectives. In this multifaceted position, your responsibilities will include:

Special Projects: A key component of your role will be engaging in diverse special projects. These projects vary in both duration and scope, from short-term assignments of approximately one month to more extended engagements lasting up to six months. You will need to demonstrate flexibility and the capacity to assume significant operational roles in these projects. Your participation will be crucial for the successful launch and execution of these initiatives, providing you with opportunities to make meaningful contributions and acquire diverse experiences.

Financial Projections and Analysis: You will be responsible for generating financial projections that are essential for financing, business expansion, and assessing new business opportunities. This includes generating detailed analytical reports on industry trends, competitive landscapes, and target market insights.

Team Development and Mentorship: As a senior member of the team, you will play a vital role in mentoring junior analysts and facilitating their professional growth. You will provide guidance, share expertise, and help cultivate a collaborative and supportive team environment. By providing constructive feedback and personalized development plans, you will assist in enhancing the skill set and confidence of your colleagues, ultimately contributing to the strength and success of the entire Business Analyst team. 

• A Bachelor’s or Master’s degree in Business Administration, Finance, Engineering or a related field.
• A minimum of 4-7 years of experience in business analysis, finance, or a related role, with demonstrable experience in leading projects.
• Advanced analytical skills with proven expertise in financial modeling and data interpretation.
• Demonstrated leadership skills with experience in mentoring and developing junior team members, fostering a positive and collaborative team environment.
• Excellent written and verbal communication skills, with the ability to present complex concepts to a variety of audiences clearly and persuasively.
• Eagerness to remain flexible and tackle various project requirements while ensuring successful project execution.

AYANA Hospitality is looking for a motivated and detail-oriented F&B Supervisor to join our dynamic team. In this role, you will be a key player in managing our food and beverage operations, ensuring that every guest enjoys exceptional service and a memorable dining experience. Collaborating with the F&B Manager and team, you will help uphold our commitment to high standards and operational excellence.

Key Responsibilities:

• Supervise daily operations of all food and beverage outlets
• Train and develop staff to deliver top-notch service and maintain high-quality standards
• Ensure compliance with health and safety regulations
• Manage inventory and assist with ordering supplies as needed
• Handle guest inquiries and resolve complaints efficiently
• Assist in planning and implementing events and promotions

If you are passionate about food and beverage service and enjoy leading a team towards excellence, we encourage you to apply and be a part of our vibrant AYANA family.

• Proven experience as an F&B Supervisor or similar position
• Strong understanding of food and beverage management
• Exceptional leadership and team-building skills
• Comprehensive knowledge of service standards and guest relations
• Excellent communication and organizational abilities
• Ability to thrive in a fast-paced environment
• Proficiency in restaurant management software is an advantage

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.

We are seeking a dynamic and experienced Restaurant Manager to oversee our all-day dining operations. The ideal candidate will be passionate about providing exceptional guest experiences and leading a team in a fast-paced environment.

• Oversee daily restaurant operations, ensuring smooth service and a high-quality guest experience.
• Manage inventory, ordering, and food preparation to maintain quality standards and minimize waste.
• Implement and uphold health and safety regulations.
• Recruit, train, and mentor staff to create a cohesive team environment.
• Schedule and supervise front-of-house and back-of-house staff.
• Foster a positive workplace culture that encourages staff engagement and development.
• Build and maintain strong relationships with guests to encourage repeat business.
• Handle guest feedback and resolve any issues promptly and professionally.
• Monitor dining experience to ensure high standards of service.
• Prepare and manage budgets, forecasts, and financial reports.
• Analyze sales trends and adjust strategies to meet financial goals.
• Oversee cash handling and ensure accurate financial procedures.
• Collaborate with the marketing team to develop and implement promotional activities and events.
• Monitor competitors and industry trends to keep the restaurant competitive.

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.

Plan for F&B department 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 department

Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

Identify and develop team members with potential

Conduct performance review with the team

Constantly monitor team members’ appearance, attitude and degree of professionalism

Develop, conduct maintain 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

• Able to effectively control Food and beverage Costs.
• Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
• Prepare variance analysis for food & beverage and communicate with relevant parties.
• Check and verify all Package meals..
• Check and verify for any lost postings.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.

• Lulusan SMP,SMA/SMK Sederajat
• Wanita, Usia maksimal 25 tahun
• Minimal Pengalaman 1 Tahun di F&B Sebagai Waitress
• Jujur, Teliti, dan Rapi
• Non Hijab
• Dapat Berkomunikasi dan kerja tim yang baik
• Penempatan di Resto Yuzhidao Puri Anjasmoro, Semarang

What you will be doing:

• Coordinate all group arrangements
• Work with group contacts to facilitate program planning and requirements
•  Communicate group needs and specifications to all relevant departments
• Follow up with Post-Conference reports and review group billings
• Input all group bookings and update booking activities in the system on a weekly basis
• Prepare reports, maintain proper records and filing system in accordance to F&B sales administration process
• Ensures guest satisfaction, quality and high standards of service for customers
• Helps the point of sale attain profitable results
• Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

• Incharge as Food & Beverage Cost Controller in the supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and other items and management of minimum and maximum par level of all store items.
• To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. 
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, and guest service.
• Spot Checks.
• Submit all Food and Beverage cost related details to the Accounts Department.
• Submit to the Food and Beverage Department, all necessary information related to Food and Beverage sales and cost control.
• Ensure that proper records have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
• Conduct monthly inventory of food, beverages and other storeroom items.

The Director of Food and Beverage is responsible for overseeing all aspects of the food and beverage operations. This role is crucial in maintaining the highest standards of quality, consistency, and service across all dining venues. The Director will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold the hotel's esteemed reputation for culinary excellence. Staying informed on global food and beverage trends, the Director will lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.

• Manage daily operations meet company standards and SOP, including guest services, housekeeping, maintenance, and staff management

• Ensure a superior guest experience by maintaining high standards of service, cleanliness, and comfort
• Lead, train, and develop a team of employees, including housekeeping, maintenance, and front desk staff
• Monitor and manage the operational budget, controlling costs while ensuring high service levels
• Implement and maintain quality control processes to ensure that all cabins and facilities meet company standards and SOP
• Ensure that all operations comply with local health and safety regulations
• Oversee inventory levels for all supplies, ensuring timely replenishment
• Provide regular reports on operational performance, including guest feedback, occupancy rates, and financial metrics
• Address and resolve any operational issues or guest complaints promptly and effectively
• Work closely with other departments, including marketing, sales, and finance, to ensure alignment of business goals

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

• Minimum of 4 years of experience in hospitality management, preferably in a similar setting (e.g., small luxury hotels, resorts, or cabin retreats).
• Proven leadership and team management skills for at least 1 years’ experience as a team leader
• Strong customer service orientation with a focus on guest satisfaction.
• Experience in managing budgets and financial performance.
• Excellent verbal and written communication skills in both English and Indonesian.
• Strong problem-solving abilities and the capacity to make decisions under pressure.
• Familiarity with local health, safety, and environmental regulations.
• Comfortable with hospitality management software and basic office applications.
• Willingness to work in the site on daily basis

• Source and negotiate with suppliers to procure goods and services required for the business, such as housekeeping supplies, food and beverages, maintenance materials, etc.

• Maintain accurate inventory records, monitor stock levels, and coordinate with the Operations Manager to ensure timely replenishment
• Accurately input and update procurement and inventory data into the system.
• Match purchase orders, invoices, and delivery notes to ensure accuracy and resolve discrepancies
• Build and maintain strong relationships with vendors and suppliers.
• Provide general administrative support, including filing, record-keeping, and handling correspondence related to procurement
• Monitor and control costs related to procurement to ensure alignment with budgetary constraints
• Prepare and submit regular reports on procurement activities, inventory levels, and cost analysis
• Ensure that all procurement activities comply with company policies and relevant regulations

• Bachelor’s degree in Business Administration,  Supply Chain Management, Hospitality Management or a related field

• Bachelor's degree in business, supply chain, management, finance or a related field
• Minimum of 2 years of experience in procurement, purchasing or supply chain management, preferably within the hospitality industry
• Strong attention to detail and accuracy in data input and record-keeping
• Good verbal and written communication skills in both English and Indonesian
• Strong organizational skills with the ability to manage multiple tasks and priorities
• Ability to negotiate effectively with suppliers and vendors
• Proficient in using procurement software, inventory management systems, and general office applications (e.g., Microsoft Office Suite)
• Ability to identify and resolve issues related to procurement and inventory management
• Willingness to work in the site on daily basis

Some of your duties will include:

·        Responsible to manages Cost Control, Material Control and sub-contractors in the day to day activities associated with planning facility maintenance including all Office Building, Housing and Guest House, Camp Room, and public facilities, and Control Budget Under Facility and services;

·        To prepare budget and material, managing cost and control the material of infrastructure maintenance and all necessary resources required to accomplish for Infrastructure maintenance activities

·        Analyst the man hours use versus the man hours availability to ensure all the cost maintenance job are effective and efficient

·        Prepare and manage an annual budget, quarterly forecasts, manpower planning, and AFE Pipeline in accordance with company standards and policies

·        Reviews and updates departmental procedures and policies, administers discipline, enforces company policy, and ensures compliance with state, federal, or other jurisdictional laws.

·        Manage, monitor and report on the KPI performance of Business Partners.

·        Review and authorize all Departmental transactions in compliance with company policies and authority levels, or delegate such authority to the appropriate subordinate(s).

·        Develop Strategic Business Plans for Life of Mine Activities and provide consistent and regular updates to the cost and material plan in conjunction with and alignment to the operations changing needs.

·        Coordinate pro-actively with planning team to ensure that the day to day operational needs are met while counterbalancing the strict operational and maintenance requirements in line with Indonesian or better standards.

·        Manage the equipment register in relation to registering new material and equipment into the system, and equipment being transferred from one section/department/division to another.

·        Manage the material and component register in relation to material and components being service, so that the life cycle of the individual component can be traced and costs accumulated for budgeting purposes.

·        Manage equipment service schedules are organized to minimize disruption to the Infrastructure, by ensuring each infrastructure building is involved in the equipment service allocation process.

·        Responsible for reporting weekly/monthly yearly equipment preventative maintenance progress

·        Manage work order, in conjunction with the cost of equipment service so that the maintenance supervisor is able to track actual versus budget costs and equipment performance.

·        Prepares detailed critical path plans and job cards, including equipment and materials lists for major jobs.

·        Managing cost containment, planning yearly equipment budgets and cost containment.

·        Manage detailed critical path plans and job cards, including equipment and materials lists for major jobs such as planned Special Projects.

·        Maintain that equipment and material are available when required.

·        Manage that necessary work history and documentation are properly organized and input into the computer history files.

·        Coordinates regularly scheduled meetings with Maintenance, Operations and Planning representatives.

·        Maintain purchase requisitions and warehouse issue tickets.

Commis I
(A New, Revamped Dining Experience aiming for Michelin star)

At Fairmont Jakarta, we are excited to announce the soon-to-reopen of one of our restaurants with a bold objective: to achieve Michelin star recognition. Our mission is to deliver an extraordinary dining experience through innovative cuisine, impeccable service, and exceptional attention to detail. We are seeking a dedicated and enthusiastic Commis Chef to join our team and contribute to this ambitious goal.

The Commis Chef will be a vital part of our kitchen brigade, assisting in the preparation and cooking of high-quality dishes under the guidance of senior chefs. This role offers a fantastic opportunity for aspiring chefs to develop their skills, learn from experienced professionals, and be part of a team striving for Michelin star excellence.

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:

• Assist in the preparation of ingredients and dishes according to the chef’s specifications, ensuring consistency and quality.
• Execute cooking tasks as directed by the Chef de Partie or Sous Chef, adhering to recipes and presentation standards.
• Support the team in various kitchen sections, including mise en place, cooking, and plating, as needed.
• Maintain high standards of cleanliness and organization in the kitchen, ensuring compliance with health and safety regulations.
• Assist with the handling and storage of ingredients, ensuring proper stock rotation and minimizing waste.
• Actively engage in training and learning opportunities to develop culinary skills and knowledge, contributing to personal and professional growth.
• Work effectively with other kitchen staff, demonstrating a positive attitude and a willingness to contribute to team success.
• Ensure that all dishes prepared meet the restaurant’s quality standards and presentation guidelines.

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.

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

At Fairmont Jakarta, we are dedicated to creating an exceptional dining experience that combines innovative culinary techniques with exquisite flavors. As we prepare to revamp one of our restaurants, our goal is to achieve Michelin star recognition, and we are seeking a passionate and skilled Sous Chef to join our team and help us reach this prestigious milestone.

The Sous Chef will be instrumental in supporting the Chef de Cuisine and Executive Chef in the day-to-day operations of the kitchen. This role requires a strong culinary background, leadership skills, and a deep commitment to excellence. The ideal candidate will be prepared to handle high-pressure situations, demonstrate creativity in menu development, and contribute to the overall vision of our restaurant.

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:

• Assist the Chef de Cuisine managing all kitchen operations, including food preparation, cooking, and plating, to ensure high standards of quality and presentation.
• Collaborate in the creation and refinement of the menu, incorporating seasonal ingredients and innovative techniques to align with our objective.
• Supervise, train, and mentor kitchen staff, ensuring adherence to recipes, techniques, and safety standards.
• Monitor and maintain the quality of all dishes, ensuring consistency and excellence in every plate served.
• Oversee inventory levels, manage orders, and ensure proper storage and handling of ingredients.
• Uphold strict hygiene and sanitation practices, ensuring compliance with health regulations and restaurant standards.
• Contribute to a memorable dining experience by ensuring that dishes are prepared and presented to the highest standards.

Sebagai Supervisor di Kitchen Yang dapat mensupervisi HOD

dapat Memasak dan membuat Daily Market List

Dapat bekerja sama team

Mengerti tentang Cost Product

Loyalitas

Dapat berkomunikasi yang baik dengan sesama departement lainnya

Punya pengalaman di bidang masak memasak level Demi chef

Bartender
(A New, Revamped Dining Experience by Michelin-star Chef)

At Fairmont Jakarta, we’re on an exciting journey to redefine fine dining with a Michelin-star objective. Our restaurant aims to deliver an unparalleled culinary experience, featuring exceptional service and innovative cuisine. As we prepare to open our doors, we are seeking a talented and dedicated Bartender to join our team and help us create memorable experiences for our guests.

As a Restaurant Bartender, you will be responsible for crafting high-quality beverages and cocktails that enhance our guests' dining experience. Your role is pivotal in setting the tone for an elegant and sophisticated atmosphere, aligned with our Michelin-star ambitions. You will interact directly with guests, showcasing your mixology skills and providing exemplary service.

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

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family.
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities.
• Career development opportunities with national and international promotion opportunities. The sky is your limit.

What you will be doing:

• Prepare and serve a wide range of cocktails, wine, and non-alcoholic beverages with precision and creativity. Follow recipes and create new signature drinks that align with our restaurant’s vision.
• Provide personalized and attentive service to guests seated at the bar or dining area. Engage with guests to understand their preferences and make recommendations based on their tastes.
• Maintain a clean, organized, and well-stocked bar area. Ensure all ingredients, tools, and equipment are in good condition and inventory levels are managed efficiently.
• Deliver prompt and courteous service while maintaining a high standard of professionalism. Handle guest requests, complaints, and feedback with grace and efficiency.
• Work closely with servers, hosts, and management to ensure smooth service and a cohesive team effort. Communicate any special guest requests or issues to the relevant staff members.
• Adhere to all health, safety, and legal regulations concerning alcohol service. Verify guest age and manage the responsible service of alcohol.
• Assist in training new bartenders or bar staff as needed, sharing knowledge of techniques, recipes, and service standards.