EXECUTIVE SOUS CHEF

MERCURE and ibis SAMARINDA  is strategically located in city center of Samarinda, about a 45-minute drive to APT Pranoto International Airport. Both hotels are connected to City Centrum Lifestyle Mall.

The Hotel offers 139 rooms for Mercure and 162 rooms for ibis, with an enchanting view of the Mahakam River. Hotels provide free Hi-speed internet and meeting rooms at both hotels. The biggest ballroom in the city that equipped with the latest technology and a wide Videotron screen, all-day dining restaurants, rooftop restaurant,  24-hr room service, swimming pool, fitness center, lobby lounge and board room lobby area.

We are seeking a talented and experienced Executive Sous Chef to join our culinary team in Jeddah, Saudi Arabia. As the second-in-command in our kitchen, you will play a crucial role in overseeing daily operations, menu development, and team management while maintaining the highest standards of food quality and customer satisfaction.

• Assist the Executive Chef in managing all aspects of kitchen operations, including menu planning, food preparation, and quality control
• Develop and implement new menu items, considering local tastes and international culinary trends
• Oversee food cost control, inventory management, and budget adherence
• Ensure compliance with food safety and hygiene standards (HACCP) throughout the kitchen
• Train, mentor, and supervise kitchen staff to maintain high performance and professional growth
• Collaborate with other departments to enhance overall guest experience and satisfaction
• Participate in menu engineering and food promotion planning to drive revenue and profitability
• Manage kitchen resources efficiently, including equipment maintenance and staff scheduling
• Assist in vendor relations and sourcing high-quality ingredients
• Step in for the Executive Chef as needed, demonstrating strong leadership and decision-making skills
• Contribute to the development and implementation of standard operating procedures (SOPs) for the culinary department

• Diploma from a reputable Hospitality Management or Culinary school; additional culinary certifications are a plus
• Minimum 5 years of experience in managing food production and culinary operations in upscale hotels or resorts
• Strong in Asian and Indonesian cuisine
• Proven track record of menu development, kitchen management, and team leadership
• Extensive knowledge of various cuisines and culinary techniques
• Strong food cost control and budget management skills
• Excellent verbal and written communication skills in English; knowledge of Arabic is highly desirable
• Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint
• Food safety and hygiene certifications (e.g., HACCP)
• Ability to work in a fast-paced, high-pressure environment
• Strong leadership, interpersonal, and problem-solving skills
• Demonstrated ability to manage and motivate a diverse culinary team
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary innovation and commitment to delivering exceptional dining experiences

experience is an asset
Prior experience working with Opera or a related system
Strong interpersonal and problem solving abilities
Fluency in English, additional languages are a plus