Lowongan Kerja Discovery Kartika Plaza

Right on the beachfront of popular South Kuta, Discovery Kartika Plaza Hotel & Villas, Bali offers a mix of 318 Ocean Facing and Garden View Rooms including Suites and Luxury Beachfront Villas. Set amidst an oasis of 8 hectares of tropical gardens with swaying coconut palms, the resort has a wide choice of restaurants, excellent sporting facilities and located just next to Discovery Shopping Mall.

It is ideally situated within walking distance of shops, restaurants and entertainment facilities and is conveniently positioned for international conferences and incentives. Discovery Kartika Plaza Hotel, Bali is offering the "Best Beachfront Location in Kuta".

Discovery Kartika Plaza Hotel is seeking qualified candidates for the following positions:

CHIEF ENGINEER
PASTRY CHEF
GUEST RELATION OFFICER
GUEST SERVICE AGENT

General Requirement:

- Minimum 2 years experience in Similar Capacity in 4/5 Stars Hotels,
- Good communication Skills,
- Excellent in English, Oral and Written,
- Good Interpersonal Skills
- Point 2 and 3 – preferable can speak others languages

Those interested, may submit their application letter and resume complete with latest photograph to

HUMAN RESOURCES MANAGER
DISCOVERY KARTIKA PLAZA HOTEL
Jl. Kartika Plaza Kuta Bali
PO Box 1012 – Bali 80361
Phone : 0361 751067, Fax : 0361 753568, 752545
Email : vera@discoverykartikaplaza.com

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Lowongan Hotel Sari Pan Pacific Jakarta

Sari Pan Pacific Jakarta is located right in the heart of Jakarta's prestigious commercial shopping, dining and entertainment districts, Sari Pan Pacific Jakarta Hotel is the perfect choice for your stay in Jakarta. Just 35 minutes away from Jakarta's Soekarno Hatta International Airport, it is also close to Jalan Thamrin, the most famous Boulevard in Central Jakarta. Most airline offices, major business offices, several embassies and a leading department store are just a few minutes walk away from the hotel. The Sari Pan Pacific Jakarta Hotel has won the Adikarya Wisata Award three times for exceeding hospitality achievement and dedication to support tourist development. Above all, here at Jakarta's preferred business address, we seek to provide five-star service, always. One of the finest luxury hotels in Jakarta, Sari Pan Pacific Jakarta Hotel offers guests 400 elegantly appointed rooms and suites complete with plug and play internet connectivity. For discerning guests who seek indulgence and leisure, the Jakarta and Sari Suites make a perfect choice. For business travelers, the convenience and facilities of the Pacific rooms is ideal. For a perfect combination of luxury and comfort, you can choose from the fully-equipped deluxe and standard rooms.

Sales Manager for Japanese Account - Sales & Marketing
General Qualification:

- Good Command in English and Indonesia both oral and written
- Fluent in Japanese is a must
- Has Salesmanship skill
- Computer Literacy
- Highly motivated & full initiatives
- Team work oriented with good personality
- Able to work in highly competitive situation
- Young, smart, good attitude & good leadership
- Good Communication Skill
- Must be INDONESIAN Nationals

Chef de Partie - Pastry Kitchen - Food and Beverage & Culinary
General Quailifications :

- Good command of English and Indonesia, both oral & writtem
- Highly motivated, creatives, initiatives & hard worker
- Experienced and full knowledge of Pastry (min. Demi Chef)
- Team work oriented & good personality
- Willing to work flexible shift
- Young, smart & good attitude
- Must be Indoneisan Nationals

2nd Commis - Japanese Kitchen - Food and Beverage & Culinary
General Qualifications :

- Good Command of English & Indonesia
- Highly motivated, full Initiatives & hard worker
- Team work oriented, Good Personality & Good Attitude
- Has some experience as cook in Japanese Kitchen
- Willing to work flexible shift
- Young, Smart & fast learner
- Must Indonesian nationals

Waiter / Waitress - Food and Beverage & Culinary
General Qualifications :

- Good Command of English & Indonesia
- Highly motivated, full Initiatives & hard worker
- Team work oriented, Good Personality & Good Attitude
- Has some experience as cook in Japanese Kitchen
- Willing to work flexible shift
- Young, Smart & fast learner
- Must Indonesian nationals

Pastry Chef - Food and Beverage & Culinary
General Qualification:
- Ideally with a university degree or diploma in Hospitality/Tourism management
- Minimum 2 years work experience in the same position
- Good knowledge on Pastry products
- Good administrative and strong interpersonal skills are a must
- Well-groomed, outgoing, pleasant personality and presentable
- Excellent spoken & written English, other languages preferable
- Must be INDONESIAN nationals and can speak in Bahasa Indonesia fluently

Chief Engineer - Engineering & Maintenance
General Qualification:
- Proven track record in renovations and project management
- Experience in property maintenance system and energy conservation.
- Experience in the use of automated systems, personal and computers and software programmes
- Minimum of 10 years experience in property maintenance in international four/five stars hotels
- Diploma or degree in Engineering (Mechanical), Engineering (Civil) Engineering (Electrical/Electronic) or equivalent
- Must be INDONESIAN nationals and can speak in Bahasa Indonesia fluently

Sous Chef - Main Kitchen - Food and Beverage & Culinary
General Qualification:
- Male
- Good command of English both oral & written
- Highly motivated, full initiatives & hard worker
- Experienced as Sous Chef/CDP
- Team work oriented & has good personality
- Willing to work in flexible shift
- Young, Smart, Good attitude & Good leadership

Front Desk Agent - Front Office & Guest Services
General Qualification:
· Female or Male, max. 30 years old
· Able to speak English and bahasa Indonesia fluently
· Willing to work in shift
· Good appearance with smiling face
· Outgoing personality
· Computer literacy
· Team work oriented & hard worker
· Good attitude
· Self motivated & Discipline
· Must be Indonesian nationals

Education:
· Diploma or Degree in Hospitality/Tourism/Hotel Management or equivalent preferred

Guest Relations Officer - Front Office & Guest Services
General Qualification:
- Female or Male, max. 30 years old
- Fluent in English
- Work flexible shift
- Team work oriented & hard worker
- Good attitude
- Self motivated & Discipline
- Good appearance with smiling face
- Outgoing personality
- Computer literacy
- Diploma or Degree in Hospitality/Tourism/Hotel Management or equivalent preferred
- Must be INDONESIAN nationals

If you seek an environment that provides the ultimate in challenging opportunities for personal growth with an International Hotel Company with strong values for our guests and associates, please apply to: Lowongan Hotel Sari Pan

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Lowongan Kerja Hotel Mandarin Oriental

Hotel Mandarin Oriental, Jakarta, the city’s most luxurious and contemporary hotel. Located in the heart of the city, the hotel will be an oasis of 21st century luxury with 272 spacious guest rooms, a variety of exciting new restaurant and bar concepts which will be the meeting place of choice for hotel guests and the local community, and completely redesigned meeting and banqueting facilities to provide the best venues for society events.

With a new contemporary design, Mandarin Oriental hospitality and an unbeatable location, Mandarin Oriental, Jakarta will remain a much loved icon and the choice of address for guests and local residents.

Chinese Chef (ref. 9740)
Position Summary :

* The Chinese Head Chef will take full responsible for the management and leadership of the opening of the Chinese Kitchen, BBQ, Dim Sum and Chinese Banquet Operation with the Executive Chef.
* Ensures that the Chinese Restaurant Operations and Banquets are managed efficiently and according to the established concept statements.
* Adheres at all times to the Company Policies & Procedures and FHLSS/HACCP standards.
* Organize food production in a cost effective and hygienic manner.
* Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* Assist in formulating, coordinating and supervising all menu planning and implementation.
* Ensure food standards and presentations are maintained and continuously improved.
* Together with Executive Chef be responsible for recruitment, training and discipline of all kitchen colleagues.
* Constantly strive to improve operating procedures.
* Identify opportunities for improving the efficiency of the operations that will benefit our guests.
* Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
* Propose, and initiate when approved, new services and products for our guests.
* Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Assists in developing Standard & Procedures.
* Being an effective listener, before acting is essential. (Seek to understand)
* Controls the Effort of superior Cleanness thru out all Culinary Departments.
* Control all efforts that our entire superior Save and Sound codes are in place at all times.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of multi-skilling and multi-tasking.
* To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
* To ensure that the Department Operational Budget is strictly adhered to.
* To ensure that the Chinese kitchen, Chinese banquet, colleague restaurant kitchen and all other Asian sections are managed efficiently according to the established concept statements and adhere to Company policies standard at all times.
* To assign responsibilities to colleagues and to check their performance periodically.
* To establish, implement and control performance standards for the Stewarding Operation in Kitchen so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
* To ensure implementation of recipes cards and sample dishes.
* To be available hands-on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
* To be demanding and critical when it comes to service standards, food quality, portion timely.
* To ensure that the Outlet team projects a warm, professional and welcome image.
* To frequently verify that only fresh products are used in preparation.
* To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
* To ensure that all Kitchen forms and reports are forwarded in time to the Executive Chef's Office.
* To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
* To attend F&B meetings as required
* To ensure that all meetings are well planned, efficient and result oriented.
* To ensure that deadlines on all projects are met.
* To maintain a good rapport and working relationship with colleagues in the outlet and all other departments.
* To attend and contribute to all colleagues departmental meetings and Hotel trainings scheduled and other related activities.
* To fully support the kitchen Departmental Trainer function in the Department assigned.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To project at all times a positive and motivated attitude and exercise self control.
* To provide a courteous and professional service at all times.
* To assume the responsibilities of "The Chef on Duty" in accordance with the Kitchen'

Chef De Cuisine (ref. 9739)
Duties and Responsibilities

* Is responsible for the implementation, development and smooth opening of the Kitchen of the hotel's All Day Dining Restaurant.
* Ensures that the Kitchen of the All Day Dining Restaurant is managed efficiently and according to the established concept statements.
* Adheres at all times to the Mandarin Oriental Hotel Group international Policies & Procedures, Fire Life Health Safety & Security and HACCP Standards.
* Organizes food production in a cost effective and hygienic manner.
* Prepares menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
* Assists in formulating, coordinating and supervising menu planning and implementation.
* Ensures food standards and presentations are maintained and continuously improved.
* Assists the Executive Chef with recruitment and continuous training of all kitchen colleagues.
* Strives constantly to improve operating procedures.
* Identifies opportunities for improving the efficiency of the operations that will benefit our guests.
* Identifies opportunities for reducing costs without affecting the level of service or product received by our guests.
* Proposes, and initiates when approved, new services and products for our guests.
* Uses the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
* Ensures food standards and presentations are maintained and continuously improved.
* Assists in developing Standard & Procedures.
* Being an effective listener, before acting is essential. (Seek to understand)
* Controls the Effort of superior Cleanness thru out all Culinary Departments.
* Control all efforts that our entire superior Save and Sound codes are in place at all times.
* To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of Multi Skilling and Multi Tasking.
* To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
* To ensure that the Department Operational Budget is strictly adhered to.
* To assign responsibilities to subordinates and to check their performance periodically.
* To be available hand on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
* To be demanding and critical when it comes to service standards,food quality, portion timely
* To ensure that the Outlet team projects a warm, professional and welcome image.
* To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
* To ensure that all meetings are well planned, efficient and result oriented.
* To ensure that deadlines on all projects are met.
* To maintain a good rapport and working relationship with staff in the outlet and all other departments.
* To fully support the kitchen Departmental Trainers function in the Department assigned.
* Perform any other reasonable duties as required by the Executive Chef from time to time.
* To project at all times a positive and motivated attitude and exercise self control.
* To provide a courteous and professional service at all times.
* To assume the responsibilities of "The Chef on Duty" in accordance with the Kitchen's Duty Roster as required

Pastry Chef (ref. 9738)
Scope and range:

- Overall supervision of all pastry operations.
- Ensure the highest standard of hygiene and safety, wastage and cost control.

Requirement:

- A minimum of 5 years' working experience in internationally recognized properties as Pastry Chef.
- Good menu planning and cost control, service centric.
- Artistic skills.
- Production consistency and high quality.
- This position is based in Jakarta, Indonesia

Contact Info :
Mailing Address: Jalan MH Thamrin PO BOX 3392 Jakarta, Indonesia 10310

Apply online : Lowongan Mandarin Oriental -> Location : Indonesia - Jakarta

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Lowongan Kerja Carrefour

Carrefour SA is a French international hypermarket chain. Headquartered in Levallois-Perret, France,Carrefour is the largest hypermarket chain in the world in terms of size, the second largest retail group in the world in terms of revenue and third largest in profit after Wal-Mart and Tesco. Carrefour operates mainly in Europe, China, Colombia, Brazil, Argentina and in the Dominican Republic, but also has shops in North Africa and other parts of Asia. Carrefour means "crossroads" in French.

Carrefour Indonesia is now looking for :

Administration Staff - Jakarta

Responsibilities

* Provide administrative support to a department and/or Manager.
* Duties include general clerical and project based work.
* Project a professional company image through in-person and phone interaction.

Requirements

* Candidate must possess at least a Diploma or Bachelor's Degree in any field.
* Excellent communication in English is a must.
* Computer literate, especially Excel program.
* Fresh graduates/Entry level applicants are encouraged to apply.
* 10 positions available

Financial Controller - Jakarta

Responsibilities

* Make and prepare finance performance review of all stores in the region and analyze finance and sales reports
* Make and prepare finance performance review of all stores in the region, annual budget, and finance & sales reports analysis
* Analyze the cause of over budget and the under-achieved budget, sales, margin, and distribution costs
* Analyze actual nominal and analyze forecast nominal
* Ensure the quality of monthly finance reports, i.e. Profit and Loss and Balance Sheet and quarterly consolidate store reports
* Perform cost saving in productivity, headcount, stock optimization and EBIT

Requirements

* Candidate must possess at least a Bachelor's Degree in Finance/Accountancy.
* Excellent communication in English is a must.
* At least 3 year(s) of working experience in Audit Company or in the related field is required for this position.
* Willing to work on public holiday.
* 7 positions available

Executive Pastry & Bakery Chef - Jakarta, Surabaya, Bali

Responsibilities

* Consistently utilizing creative talents to develop qualitative pastry and bread with attractive presentations.
* Competent in organizing production.
* Capable to lead team over 30 people.
* Able to direct work flow in accurate, timely, and efficient manner.
* Responsible for performance achievement based on both sales and result.

Requirements

* Having a previous similar international experience in a 5* Hotel or Restaurant to at least 3 rosette level.
* Passionate by customer satisfaction and have a high qualitative standard level of products.
* Having good interpersonal and communication skills in English will be an advantage.
* Having food safety training along with relevant culinary and hygiene qualifications.
* 3 full-time positions available.

Please send your CV and recent photograph to:

PT Carrefour Indonesia
human_resources@carrefour.com

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