Chef de Cuisine - Banquet

Raffles Hotels & Resorts is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.

Raffles Jakarta is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre.  Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club.  Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city's finest venues for social events and conferences.  For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track.  The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.

“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.

 If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:

Chef de Cuisine - Banquet

The Chef de Cuisine - Banquets plays a crucial role in ensuring exceptional culinary experiences for guests during banquet events. As the head chef in charge of banquets, this role is responsible for overseeing the planning, preparation, and execution of banquet menus, ensuring the highest quality of food and presentation. The Chef de Cuisine - Banquets collaborates closely with the Catering and Conference Service team to create customized menus, taking into account dietary restrictions and preferences of guests. They lead and inspire a team of culinary professionals, ensuring efficient coordination and execution of banquet services. With a focus on innovation and creativity, the Chef de Cuisine - Banquets brings culinary expertise and a refined palate to create memorable dining experiences that reflect the luxury and sophistication of the hotel brand.

1. Culinary Education: A formal culinary education from a reputable culinary institute or a degree in culinary arts is preferred. A solid foundation in culinary techniques, food safety, and nutrition is essential.
2. Culinary Experience: Extensive experience working in high-end banquet or catering operations is crucial. This includes experience in luxury hotels, fine dining establishments, or upscale catering companies. Candidates should have a strong background in menu planning, food preparation, and banquet execution.
3. Menu Development and Innovation: Experience in menu development and the ability to create innovative and visually appealing banquet menus is highly valued. This includes a deep understanding of flavor profiles, culinary trends, and the ability to customize menus based on guest preferences and dietary requirements.
4. Culinary Expertise: A Chef de Cuisine - Banquets should possess a high level of culinary expertise, including proficiency in various cooking techniques, knowledge of different cuisines, and the ability to execute complex recipes. Mastery in food presentation and garnishing is also important.
5. Leadership and Team Management: This role requires strong leadership skills to oversee and manage a team of culinary professionals effectively. Experience in managing, mentoring, and developing staff members is important. The Chef de Cuisine - Banquet should be able to inspire and motivate the culinary team to deliver exceptional banquet experiences.
6. Communication and Collaboration: Excellent communication skills are vital for effectively collaborating with other departments involved in banquet operations, such as event planning, catering, and service. The Chef de Cuisine - Banquet should be able to work closely with event planners, banquet managers, and service teams to ensure seamless execution of banquets and events.
7. Organizational Skills: Excellent organizational skills are essential to manage multiple banquet events simultaneously and ensure timely delivery of high-quality food. The Chef de Cuisine must have strong attention to detail, the ability to prioritize tasks, and effective time management skills.
8. Adaptability and Stress Management: The banquet environment can be fast-paced and demanding. The Chef de Cuisine should be adaptable, able to work under pressure, and remain calm in stressful situations. Flexibility in working hours, including weekends and holidays, is required.
9. Knowledge of Health and Safety Regulations: Comprehensive knowledge of food safety and sanitation standards is vital to maintain a safe and hygienic banquet kitchen. Familiarity with local health regulations and certifications in food handling and safety is often required.