Commis I - Indonesia Cuisine

In the heart of Thamrin CBD stands a vibrant city hotel, Pullman Jakarta Indonesia. Experience our 427 luxury rooms with In-Room Playground. Let our Sana Sini and Kahyangan restaurants satisfy your cravings with worldwide cuisines. Enjoy the bar that the city needs at The Back Room, chocolate fair at Le Chocolat Lounge and freshly baked pastries at Makaron Bakeshop. Ideally situated, just moments from the Thamrin roundabout, high-end shopping scenes at Grand Indonesia and Plaza Indonesia. Easy access to public transport.

Our luxury city hotel ideally situated within moments from the National Monument, Thamrin roundabout, high-end shopping scenes at Grand Indonesia and Plaza Indonesia. Access to public transport and the capital’s must-see sights are all at your doorstep. Strategically located in Central Jakarta, surrounded by the Central Business District and Jakarta’s largest shopping malls, indulge in the exceptional comfort of our city hotel and embark on an unforgettable staycation journey.

The Commis I – Indonesian Section is responsible for assisting in the preparation and production of Indonesian cuisine in accordance with the hotel's recipes, quality standards, presentation guidelines, hygiene requirements, and food safety procedures. The position supports the Chef de Partie and kitchen team to ensure smooth and efficient daily kitchen operations and consistent food quality.

Key Responsibilities

1. Food Preparation & Mise en Place

• Prepare daily mise en place for Indonesian cuisine according to business requirements.
• Prepare, clean, cut, portion, and store ingredients properly.
• Assist in preparing Indonesian sauces, sambals, spices, stocks, marinades, and other basic preparations.
• Ensure all ingredients are fresh and prepared according to standard recipes.
• Maintain readiness of the workstation before and during service.

2. Indonesian Cuisine Production

• Assist in preparing a variety of Indonesian dishes under the supervision of the Chef de Partie or Sous Chef.
• Demonstrate knowledge of basic Indonesian cooking techniques, including sautéing, grilling, frying, steaming, braising, and slow cooking.
• Assist in preparing traditional Indonesian dishes such as rendang, soto, nasi goreng, ayam bakar, sate, gulai, sambal, and other regional specialties as required.
• Follow standardized recipes, portion sizes, cooking methods, and presentation standards.
• Maintain consistency in taste, texture, aroma, portion, and presentation.

3. Daily Kitchen Operations

• Support the Indonesian Section during breakfast, lunch, dinner, buffet, à la carte, and banquet operations.
• Ensure food is prepared and served according to required quality and timing.
• Coordinate with other kitchen sections when required.
• Assist the Chef de Partie during busy service periods.
• Maintain cleanliness and organization of the workstation throughout operations.

4. Food Quality & Cost Control

• Check the freshness and quality of ingredients before use.
• Follow proper portion control and minimize food wastage.
• Use ingredients efficiently and responsibly.
• Report food quality issues, shortages, or abnormal wastage to the Chef de Partie.
• Ensure food products are prepared according to approved recipes and hotel standards.

5. Hygiene & Food Safety

• Maintain high standards of personal hygiene, grooming, and cleanliness.
• Follow HACCP, food safety, and sanitation procedures at all times.
• Ensure proper food handling, storage, labeling, and temperature control.
• Apply FIFO principles for food storage.
• Prevent cross-contamination during food preparation.
• Keep all workstations, utensils, equipment, and kitchen areas clean and sanitized.

6. Equipment & Workplace Safety

• Operate kitchen equipment safely and correctly.
• Ensure cooking utensils and equipment are properly cleaned after use.
• Report damaged or malfunctioning equipment to the Chef de Partie or relevant department.
• Follow all hotel safety and emergency procedures.

7. Teamwork & Development

• Work closely with the Chef de Partie, Sous Chef, and other kitchen team members.
• Maintain effective communication during food preparation and service.
• Support junior kitchen team members and trainees when required.
• Participate in training and continuously improve Indonesian culinary knowledge and skills.
• Demonstrate teamwork, discipline, and a positive attitude.

• Minimum Diploma in Culinary Arts / Hospitality or equivalent culinary education.
• Minimum 1–2 years of experience in a professional kitchen.
• Previous experience in Indonesian cuisine is preferred.
• Good knowledge of Indonesian ingredients, spices, herbs, sauces, and traditional cooking techniques.
• Experience in hotel, restaurant, buffet, or banquet operations is an advantage.
• Basic knowledge of HACCP and food safety standards.
• Able to work in a fast-paced environment and under pressure.
• Willing to work shifts, weekends, and public holidays.
• Good teamwork and communication skills.
• Passionate about Indonesian cuisine and culinary development.

Core Competencies

• Indonesian Culinary Skills
• Food Preparation & Mise en Place
• Recipe & Portion Control
• Food Quality Awareness
• HACCP & Food Safety
• Hygiene & Sanitation
• Teamwork
• Time Management
• Attention to Detail
• Discipline
• Willingness to Learn
• Guest Focus

Key Success Measures

• Consistent quality and taste of Indonesian dishes
• Mise en place readiness and efficiency
• Compliance with standardized recipes and portion control
• HACCP and food safety compliance
• Effective food wastage control
• Cleanliness and organization of workstation
• Timely food preparation during service
• Teamwork and productivity
• Compliance with Pullman and Accor culinary standards

Why Join Us?

• Opportunity to be part of a leading international hospitality brand.
• Career growth and development within Accor Hotels.
• Dynamic and supportive work environment.