Company Description
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.
Pullman Ciawi Vimala Hills Resort Spa & Convention is a premium 5-star retreat sprawled across 14 hectares. The hotel is designed to immerse guests in breathtaking natural vistas and unrivaled tranquility. Pullman Ciawi Vimala Hills Resort Spa & Convention achieved the prestigious accolade of "Hotel of the Year" at the Accor Asia Leadership Conference. As one of The Best Resort in Asia, the hotel offers 208 opulent rooms and 19 villas, 4 restaurants and bar, meeting rooms and convention centers, spa, entertainment and activities area.
Job Description
Oversee daily operations of the Western cuisine section, ensuring dishes are prepared and presented according to standard recipes and hotel quality expectations.
Prepare mise en place and cook a variety of Western dishes (e.g., grills, pastas, roasts, sauces) with precision and consistency.
Supervise and train Commis and Demi Chef team members within the section.
Ensure compliance with HACCP and hotel food hygiene standards at all times.
Collaborate with Junior Sous Chef in managing food cost, portion control, and waste reduction.
Maintain cleanliness and organization in the workstation and storage areas.
Communicate effectively with other sections to ensure smooth service and plating.
Participate in food tastings and contribute ideas for menu development when required.
Check food stock levels and submit requisitions as needed to avoid shortages.
Step in for Junior Sous Chef during their absence, as delegated.
Qualifications
Minimum 3–5 years of professional kitchen experience, with at least 1–2 years specializing in Western cuisine.
Proven experience in 4-star or 5-star hotel kitchens or upscale restaurants.
Diploma in Culinary Arts or equivalent professional training.
Strong knowledge of Western cooking techniques including grilling, roasting, pan-searing, and classic sauce preparation.
Able to lead a section independently and manage junior staff under pressure.
Good understanding of kitchen safety, hygiene, and basic inventory control.
Excellent time management and organizational skills.
Willing to work shifts, weekends, and public holidays.
Able to communicate in basic English and Bahasa Indonesia.
Passionate, disciplined, and committed to high standards of quality.