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
Assist the Sous Chef in managing and coordinating daily kitchen operations.
Prepare, cook, and present dishes according to recipes and plating standards.
Supervise kitchen staff during shifts and ensure proper task delegation.
Train and mentor Cooks and Commis in culinary techniques and kitchen procedures.
Maintain cleanliness and hygiene standards in all food preparation areas (HACCP compliance).
Monitor food inventory levels and report purchasing needs to the Sous Chef or Storekeeper.
Support cost control measures, minimize food waste, and improve production efficiency.
Participate in menu development and recipe testing.
Qualifications
Proven experience in a 4- or 5-star hotel kitchen or high-end restaurant, with a minimum of 3 years in culinary operations, including at least 1 year as a Chef de Partie or equivalent role.
Graduate of a recognized Culinary Arts School or equivalent professional certification.
Strong knowledge of international cuisine, with emphasis on modern presentation and flavor balance.
Demonstrated leadership in supervising and mentoring junior kitchen staff.
Good understanding of HACCP principles and strict food hygiene standards in a luxury hospitality environment.
Ability to work under pressure, multi-task, and maintain consistency in a fast-paced kitchen.
Excellent time management and organizational skills.
Basic knowledge of cost control, inventory, and food wastage management.
