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6352 vacancies


Working time
Manager (team leader)
Fixed term contract




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Job Offer - Executive Chef - Pullman Jakarta Central Park - Accor Jobs

Pullman

14/08/2019

Executive Chef

Job Reference 509333 Profession Kitchen | Chef (m/f)

Hotel or Entity Pullman Jakarta Central Park Managed hotel

City
JAKARTA BARAT
State
Java
Region/Country
Indonesia 
Pullman Jakarta Central Park Pullman Jakarta Central Park is a 5 star hotel located in Podomoro City in West Jakarta & is adjacent to Central Park Mall, an international award winning shopping icon in Asia and the newly opened Neo Soho Mall. With 317 beautiful guestrooms & Suites, featuring Collage All Day Dining serving International Cuisines, the cozy BUNK Lobby Lounge, 9 meeting & conference venues hosting up to 5.000 delegates, and the relaxing Fit & Spa, the hotel is ideal for business & leisure travelers with its pop-art interior design. With a short distance from and to Soekarno-Hatta International Airport (approximately 25 min), and convenient access to Sudirman Central Business District (approximately 15 min), Pullman Jakarta Central Park is a refreshing mix of high-tech hospitality & glamorous urban living.
Discover the hotel

Contract

Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: No
Status Full Time
Anticipated Start Date 14-08-2019

Contact

Ratih Yudha
h7536-hr4@accor.com
+622129200088

Skills

Level of Education
Vocational education
Areas of study
Cooking
Professional experiences
3 to 5 years
Languages essential
Bahasa Indonesia
English

Essential and optional requirements

  • Access
  • Excel
  • Power Point
  • Word
  • HACCP
  • Micros
  • Opéra

Key tasks

Organises and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing
• In conjunction with the Executive Chef and F&B Manager, prepares the menus and à la carte choices
• Has an innovative and creative approach to producing and decorating dishes
• Keeps cooking instructions up-to-date
• Oversees the whole workshift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc.
• Coordinates with restaurant serving staff in order to ensure that service runs smoothly
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and "Seminars and meetings" services
• Supervises the staff restaurant and stewarding service
• Attends the weekly sales meetings
• Keeps up-to-date with changes in culinary trends
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Assures hotel management cover early mornings, evenings, weekends and on bank holidays
• Attends meetings for Heads of Department
• Passes on the management team's decisions
• Knows how all the hotel's departments operate and is able to replace the Restaurant Manager or F&B Manager
Evolves working methods in line with brand philosophy
• Passes on information to other departments and to his/her team; receives information, trickles it down etc
• Ensures that the different teams under his/her responsibility work smoothly
• Develops team spirit and motivation by creating a good working atmosphere
• Prepares the work schedules for the team (days off, holidays & replacements)
• Organises working meetings for the team
• Helps prepare and implement the training plan for the department
• Recruits team staff and occasional temps as necessary
• Trains the staff according to need
• Carries out annual performance appraisals for employees
• Ensures compliance with labour legislation in the department
• Check that work is organised for maximum efficiency for the whole kitchen
• Before every workshift, leads a briefing meeting for all restaurant and kitchen staff
• Organises the kitchen in line with activity forecasts
• Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
• Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc.
• Checks that employees' uniforms are clean and in good condition
• Ensures that safety instructions are respected for the use of kitchen equipment
• Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity, and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.