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Raffles Jakarta, Jakarta, Indonesia

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REF35321T

Sous Chef - All Day Dining

Region

Luxury & Lifestyle


Company Description

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:

Sous Chef - All Day Dining


Job Description

Reporting to the Executive Sous Chef, the Sous Chef plays a vital role in upholding the outlet's culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success of the outlet by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience. 


Qualifications

  1. Culinary Education: A culinary degree or diploma from a recognized culinary institute is preferred. This education provides a strong foundation in culinary techniques, food preparation, and kitchen management. 
  2. Culinary Experience: 5-7 years of experience in culinary roles, preferably in a luxury hotel or fine dining establishment.  This experience should encompass a progressive career path, demonstrating growth in culinary skills and leadership responsibilities. 
  3. Culinary Skills: In-depth knowledge and proficiency in various culinary techniques, cooking methods, and cuisines are essential. Sous Chefs should have a strong understanding of flavor profiles, ingredient pairing, and presentation techniques. They should be skilled in recipe creation, menu planning, and ensuring the highest quality standards in food preparation and presentation. 
  4. Leadership and Management: The role of Sous Chef involves supervising and leading a team of culinary professionals. Therefore, excellent leadership, management, and communication skills are essential. Sous Chefs should be able to effectively delegate tasks, provide guidance and support, and maintain a positive and productive work environment. 
  5. Menu Development and Cost Control: Sous Chefs often collaborate with the Executive Chef in menu planning and development. They should possess the ability to create innovative and appealing menus while considering factors such as seasonality, cost, and guest preferences. Knowledge of food cost control measures, portioning, and inventory management is vital. 
  6. Food Safety and Sanitation: Sous Chefs must have a strong understanding of food safety and sanitation practices. They should be well-versed in local health regulations and ensure strict adherence to these guidelines. Knowledge of HACCP (Hazard Analysis Critical Control Point) principles and certification is highly desirable. 
  7. Adaptability and Stress Management: Luxury hotel environments can be fast-paced and demanding. Sous Chefs must be able to work under pressure, handle multiple tasks simultaneously, and adapt to changing situations with ease. Strong organizational skills and the ability to meet deadlines are crucial. 
  8. Industry Knowledge: Staying up to date with the latest culinary trends, techniques, and industry developments is essential for Sous Chefs.

La diversité et l’inclusion pour Accor, c’est accueillir chacun et chacune dans le respect de ses différences en donnant la priorité aux seules qualités et compétences. Notre ambition est de développer l’emploi, mieux accueillir, offrir d’excellentes conditions de travail et  favoriser l’évolution de l’ensemble des collaborateurs et notamment des personnes en situation de handicap. N’hésitez pas à nous faire part de vos éventuels besoins spécifiques afin que nous puissions les prendre en considération lors de votre processus de recrutement.

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