Executive Sous Chef

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:

Executive Sous Chef

Job Description

The Executive Sous Chefin serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Assistant Manager - Food & Beverage and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

Qualifications

1. Culinary Education : A degree or diploma in Culinary Arts, Hospitality Management, or a related field. Formal culinary education provides a solid foundation in culinary techniques, food safety, and kitchen management.
2. Culinary Experience : Candidates should have extensive culinary experience, including a minimum of 5-7 years in progressively responsible culinary roles, preferably in a luxury hotel or high-end restaurant environment. Previous experience as a Executive Sous Chef or in a similar leadership position is highly desirable.
3. Culinary Expertise : In-depth knowledge and proficiency in a variety of culinary techniques, cuisines, and cooking styles are required. Candidates should demonstrate creativity, innovation, and the ability to create and execute high-quality, visually appealing dishes.
4. Menu Planning and Development : Experience in menu planning, menu engineering, and the ability to create menus that align with the outlet's concept, target market, and brand standards is important. Demonstrated creativity in developing seasonal menus and incorporating local, sustainable, and artisanal ingredients is advantageous.
5. Leadership and Team Management : Strong leadership skills and the ability to lead, motivate, and develop a team of culinary professionals are essential. Candidates should have experience in managing and supervising kitchen staff, delegating tasks, and fostering a positive work environment.
6. Operational Skills : Proven expertise in managing kitchen operations, including food production, inventory control, and cost management, is crucial. Candidates should have a solid understanding of kitchen workflows, time management, and efficient production methods to meet service demands.
7. Quality Control and Food Safety : A strong commitment to maintaining high standards of food quality, taste, and presentation is required. Candidates should have experience in implementing and enforcing strict food safety and sanitation practices, ensuring compliance with local regulations and internal policies.
8. Menu Costing and Budget Management : Proficiency in menu costing, portion control, and budget management is important. Candidates should have experience in analyzing food costs, implementing cost-saving measures, and maximizing profitability without compromising quality.
9. Communication and Collaboration : Excellent communication skills are necessary for effective coordination with the F&B management team, service staff, and other departments. The ability to collaborate, delegate tasks, and maintain open and clear communication channels is vital for seamless operations.
10. Multicultural Awareness : International hotel chains cater to a diverse clientele, requiring an understanding of multicultural culinary preferences and dietary restrictions. Candidates with exposure to international cuisines and experience in adapting menus for diverse guests are advantageous.
11. Certifications : Possession of relevant certifications, such as ServSafe or equivalent food safety certifications, is preferred. Additional certifications or training in areas like allergen awareness, nutrition, or sustainability practices are beneficial.