JOB DETAILS
Executive Sous Chef
CompanyAccorHotel
LocationSebong Lagoi
Work ModeOn Site
PostedSeptember 10, 2026
About The Company
We are Accor
We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world.
We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts.
Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
About the Role
Company Description
Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 408 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.
Job Description
- Support the Executive Chef in managing daily kitchen and stewarding operations.
- Monitor food costs, operating expenses, payroll, and departmental budgets.
- Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines.
- Maintain full compliance with HACCP standards and local health and safety regulations.
- Recruit, train, coach, and develop kitchen and stewarding team members.
- Drive high levels of productivity, efficiency, and service excellence.
- Collaborate with Food & Beverage Operations on seasonal promotions and menu developments.
- Oversee food quality, stock control, purchasing, and proper storage procedures.
- Lead departmental briefings, performance evaluations, and training initiatives.
- Monitor guest feedback and implement continuous improvement initiatives.
- Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards.
- Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods.
Qualifications
- Strong knowledge of food cost control, budgeting, and kitchen operations.
- Excellent leadership, communication, and team development skills.
- Thorough understanding of HACCP, food safety, health, and hygiene regulations.
- Passion for guest service and culinary excellence.
Key Skills
Kitchen managementFood cost controlHACCP complianceTeam leadershipMenu developmentBanqueting operationsStaff trainingBudgetingInventory managementHealth and safety regulationsPerformance managementCulinary excellencePurchasingQuality controlOperational efficiency
Categories
HospitalityFood & BeverageManagement & Leadership
Job Information
📋Core Responsibilities
The Executive Sous Chef will support the Executive Chef in managing daily kitchen operations, including food cost control, menu development, and staff training. They are responsible for ensuring high standards of food quality, safety compliance, and operational efficiency across all dining outlets and events.
📋Job Type
full time
📊Experience Level
5-10
💼Company Size
102153
📊Visa Sponsorship
No
💼Language
English
🏢Working Hours
40 hours
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