Junior Sous Chef – Pastry

Welcome to Pullman Lombok Merujani Mandalika Beach Resort. Our world is your playground.

Accor’s first 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 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
• https://careers.accor.com/global/en/job/junior-sous-chef-pastry-in-pullman-lombok-merujani-mandalika-beach-resort-puj-jid-85630