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Mandarin Oriental Jakarta

Written By JobsCDC on 2.3.10 | 10:18 PM


The all new 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.We are currently looking for high qualified individual to join our team at Mandarin Oriental, Jakarta in the position of:

Security Supervisor

  • Provide supervisory guidance and support to all colleagues in the Security Department and ensure that they perform their duties effectively.
  • Create a safe and secure environment for all guests and colleagues.
  • Develop and implement the Standard Operating Procedures for the department.
  • Develop and deliver training programs for all employees on FLHSS (Fire, Life, Health, Safety, Security). related rules and regulations.
  • Review and follow-up on all incident, loss and accident reports.
  • Implement hotel’s key control program.
  • Responsible for the fire life safety policies and procedures as legislated by Jakarta Fire Brigade rules and regulations.
  • Protection of hotel assets.
  • Maintain a good working relationship with other departments.
  • Maintain liaison with local law enforcement agencies.
  • Set example for all colleagues to emulate by complying with all hotel policies and procedures.
  • To monitor and conduct surveillance on any malpractices in the hotel.
Executive Club

  • 3 years Front Desk and or Club Lounge experience in a luxury hotel.
  • Able to communicate written and spoken English and Indonesian.
  • Excellent overall communication skills.
  • Outgoing and enthusiastic personality.
  • Able to multi-task and work under pressure.
  • Able to work well in a team environment.
  • Able to stand for extended periods of time.
  • Must be professional and possess excellent presentation, communication skills.
  • Flexible schedules and working hours; willingness to work weekends & holidays required.
  • Knowledge of computers and systems.
  • Successful problem solving skills.
  • Having basic leadership skills and ability to motivate his/her team.
Director of Catering

  • Together with the Director of Sales & Marketing implement the agreed rate structure and strategy for all market segments.
  • Direct all sales activities for Sales Managers and ensure that they meet the goals of the Marketing Plan and those of the Measurable Results System
  • Establish and maintain effective employee working relations both within the department and with other departments more specifically with Food & Beverage/Kitchen
  • Analyze and review market changes with the Director of Sales & Marketing and implement programmes with the Sales Team to meet these changes
  • Implement all sales action plans in the Marketing Plan
  • Degree or Diploma in Hospitality Management or related Sales and Marketing field.
  • Minimum 7 years working experience in luxury hotel industry; international experience preferred.
  • Previous experience in similar role is essential, must have been Director of catering
  • Sales for a minimum of 2 years with a proven track records of results.
  • Excellent knowledge of Corporate and Government markets.
  • Knowledge of both local and international markets and travel agent sales.
  • Knowledge of airlines from both a direct revenue perspective and also as potential marketing and distribution partners.
  • Outstanding selling and negotiation Skills
  • Impeccable, intelligent and clear presentation and business communication skills.
  • Proficient in written and spoken English, preferably in Indonesian.
  • Knowledge of market segment.
  • Strong leadership skills and ability to develop and motivate his/her team.
  • Outgoing and enthusiastic personality.
  • Possess high degree of stamina, agility and flexibility.
  • Able to multi-task and work under time pressure.
  • Well organized, detail oriented and able to make productive and efficient decisions.
Colleague Concierge

  • Coordinate and conduct all duties related with Colleague facilities including assisting in developing policies and monitoring the usage of the facilities
  • Maintain and update communication in each of colleague facilities.
  • Coordinate all colleague facilities actions and follow-ups.
  • Oversee and conduct daily visit to all colleague facilities
  • Ensure security and confidentiality of all information throughout the hotel.
  • Assist and participate in training programs.
  • Maintain inventory of colleague facilities.
  • Support the in Community programs.
  • Support in evaluation and recognition programs for colleagues.
Asian Sous Chef

  • Reports directly to the Executive Chef.
  • 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.
  • 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.
  • Proposes, and initiates when approved, new services and products for our guests.
  • High School Diploma or Equivalent.
  • Two year degree or Apprenticeship.
  • Current Sanitation class certificate.
  • Minimum of 6 years in the luxury hotel culinary business
  • Minimum of 3 years Management Experience as a Sous chef.
  • Thorough knowledge of gastronomy.
  • Working knowledge of beverages.
  • Extensive knowledge of kitchen equipment.
  • Working knowledge of mathematics for recipes, ordering, and financial research purposes.
  • Working knowledge of computers and basic software.
  • Ability to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience.
  • Possess a good written and verbal command of the English and Indonesian Language.
  • Possess a pleasant and outgoing personality.
  • Passionate, creative and an excellent hands on trainer.
Please send comprehensive resume with subject title of position applied for, recent photograph and salary expected to the following email:


Due to high volume of applicants received, incomplete documents will not be processed. Only short listed candidates will be contacted.

Notes :
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