Job Title: Florist

Company: Mövenpick Hotels & Resorts

Location: MOVENPICK RESORT & SPA BINTAN LAGOON, Lagoi, Indonesia

Job Type: Permanent

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 420 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

Responsible:
* Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard
* Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications
* Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products
* Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met
* Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting
* Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department
* Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
* Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications
* Update recipe, costing and menu planning for promotions

Posted: 13/02/2026