Informasi lowongan terbaru dari Accor untuk posisi Junior Sous Chef - Pastry. If the Junior Sous Chef - Pastry di Pontianak sesuai dengan kualifikasi Anda, silakan kirimkan lamaran atau CV terbaru Anda langsung melalui portal lowongan kerja Jobkos yang telah diperbarui.
Harap dicatat bahwa melamar pekerjaan mungkin tidak selalu mudah, karena kandidat baru harus memenuhi kualifikasi dan persyaratan tertentu yang ditetapkan oleh perusahaan. Kami berharap peluang karier di Accor untuk posisi Junior Sous Chef - Pastry di bawah ini sesuai dengan kualifikasi Anda.
Perusahaan Description Welcome to Pullman Lombok Merujani Mandalika Beach Resort. Our world is your playground. Accor’s Pertama premium-scale resort in Lombok, With 257 rooms, suites and villas—many with private pools—merge island tradition and sophisticated contemporary style. Overlooking the endless Indian Ocean or the lush gardens, in perfect harmony with their surroundings. Dining at Pullman Lombok Mandalika is conceived to energize the body, inspire the mind and spark the palate. Two restaurants—including Sgara, the finest seafood restaurant in Lombok—and two bars serve food and drink blending the best of local and global influences. All set around our free-form pool, all with a backdrop of inspiring ocean views. At Pullman Lombok, you’re free to do as much as you like. Or as little. The Pullman SPA creates personalized therapies for peace of mind, body and soul. Pristine beaches nearby are a hub for surfers and snorkelers. Unlock your potential on guided running trails, putting you in touch with the island environment—and your inner self. And motor races at Pertamina Mandalika International Street Circuit are just a few minutes’ drive away. Job Description Job Purpose To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. Chef de Partie might take charge the Sous Chef Kitchen operation when the Sous Chef is on leave or absent from work / ensure consistency in the food quality, taste and presentation. Responsibilities ATTITUDE
To reflect the ACCOR philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
To take pride in personal appearance for personal hygiene and uniform
OPERATION
To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
To constantly check the quality of food prepared with regard to taste and temperature
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
Ensures smooth and effective communication among the kitchens and with other departments
To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications
To constantly be alert on freshness, presentations and temperature of food served
To check with on set-up prior to operations
To implement with Sous Chef logbook for his section with a standard report form to be sent to the Executive Chef’s office daily
Updates menu recipe cards and menu planning for promotions
HYGIENE AND SANITATION
To fully understand the guidelines set by ACCOR Safe Food and Hygiene Standards
Lease and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported, and disciplinary action should be taken
Ensures that staffs follow the hygiene and sanitation procedures when handling food / equipment / utensils.
To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per ACCOR Safe Food and Hygiene Standards
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, Bain Marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.
STAFFING
To report to the Executive Chef / Chef de Cuisine / Sous Chef on all staff and operation matters
To monitor staff schedules and ensure punctuality at work
To report all complains to the Executive Chef / Chef de Cuisine / Sous Chef
To provide the necessary assistance / support to staff and Executive Chef / Chef de Cuisine / Sous Chef to their goals
COST CONTROL
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
Qualifications Profile Knowledge And Experience
Preferably have 1 – 2 years experience in the same Posisis
5 stars & Luxury brand experience will be beneficial
Additional certification(s) from a reputable Culinary school will be an advantage
Solid understanding of food safety, hygiene standards and kitchen operational procedure
Good reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
Strong leadership, interpersonal and training skills
Good communication and customer contact skills
Service oriented with an eye for details
Ability to work well in stressful & high-pressure situations
A team player & builder
A motivator & self-starter
Well-presented and professionally groomed at all times
Flexible and adaptable to different working Lokasis
Computer knowledgeable
Finance knowledgeable
Additional Information
Possess skills of leadership, developing, strategic thinking, problem solver.
Excellent communication.
Results and service oriented with an eye for details.
Ability to multi-task, work well in stressful & high-pressure situations.
A team player & builder.
A motivator & self-starter.
Well-presented and always professionally groomed.
Info Pekerjaan:
Perusahaan: Accor
Posisi: Junior Sous Chef - Pastry
Lokasi Kerja: Pontianak
Negara: ID
Cara Mengirimkan Lamaran:
Setelah membaca dan memahami kriteria serta persyaratan kualifikasi minimum yang dijelaskan dalam informasi pekerjaan Junior Sous Chef - Pastry at the office Pontianak di atas, segera lengkapi berkas lamaran kerja seperti surat lamaran, CV, fotokopi ijazah, transkrip nilai, dan pelengkap lainnya sebagaimana dijelaskan di atas. Kirimkan melalui tautan Halaman Berikutnya di bawah ini.
LOWONGAN KERJA INI SUDAH KADALUWARSA (Lebih dari 30 hari yang lalu).
Silakan cari peluang kerja terbaru di halaman
Beranda.
Deskripsi: SAFF & Co. believes that the best memories begin from an unforgettable scent.Established in Jakarta, SAFF & Co. has been passionate in creating fragrances since 2019. As one of Indonesian favourite fr...
Deskripsi: Management Development Program (MDP SME) is a development program aimed best graduates to provide opportunities and banking careers acceleration, especially in SME, Commercial and Consumer line of Bus...
Deskripsi: Posisi Remedial Collection Officer – Pontianak Tugas & Tanggung Jawab Melakukan penagihan terhadap konsumen yang menunggak pembayaran kreditBerkoordinasi dengan tim untuk strategi penyelesaian piutang...
Deskripsi: Sebuah perusahaan retail terkemuka mencari Business Analyst di Pontianak, Kalimantan Barat. Kandidat ideal harus memiliki gelar S1 dari jurusan Manajemen, Ekonomi, atau Statistik, serta pengalaman min...
Deskripsi: Management Development Program (MDP SME) is a development program aimed best graduates to provide opportunities and banking careers acceleration, especially in SME, Commercial and Consumer line of Bus...