Executive Sous Chef

Company Description

A global luxury brand with hospitality at its heart,Raffles Hotels & Resortsencompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in 2024-25. Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven.
At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic.
At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself.
Raffles Jakartais strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort.
At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community.
By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy.

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 Chef 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

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.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.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.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.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.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.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.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.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.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.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.
#J-18808-Ljbffr