Indonesian chef hot kitchen
Confirmed on the employer's own hiring board on Nov 2, 2026. First seen by Alion on Oct 29, 2026. Accor scores B on the Alion truth index.
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.
Key Responsibilities
Prepare and cook a variety of authentic Indonesian hot dishes in accordance with approved recipes and hotel standards.
Ensure consistency in food quality, taste, portion sizes, and presentation.
Maintain proper food handling, storage, temperature control, and sanitation procedures in compliance with food safety requirements.
Monitor ingredient usage, minimize food waste, and support effective food cost control.
Ensure the hot kitchen section is clean, organized, and properly maintained at all times.
Coordinate with the Sous Chef and other kitchen team members to ensure timely food preparation and smooth kitchen operations.
Support buffet preparation, banquet operations, and high-volume food production during peak periods, including Hajj and Ramadan seasons.
Follow all hotel policies, operational procedures, and applicable food safety regulations in Saudi Arabia.
Qualifications & Requirements
Previous experience as an Indonesian Chef in a hotel or restaurant environment.
Minimum of 3-5 years of relevant culinary experience, preferably in hotel hot kitchen operations.
Strong knowledge of traditional Indonesian cuisine, ingredients, cooking techniques, and food preparation methods.
Knowledge of food safety standards, HACCP principles, and kitchen hygiene practices.
Ability to work efficiently under pressure while maintaining high-quality standards.
Strong teamwork, time management, and organizational skills.
Willingness to work flexible shifts, weekends, public holidays, and peak operational periods as required.