2,619 Executive Chef jobs in Indonesia

Company Description

Join us at Accor, where life pulses with passion

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitalityis a work of heart,

Join us and become a Heartist.

Job Description

Business Performance

• Set periodical budget & forecast
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Senior Culinary team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management of the Hotel

Qualifications

Knowledge and Experience

• Diploma from a reputable Hospitality Management / Culinary school preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
• Excellent reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Good working knowledge of MS Excel, Word, & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

Additional Information

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Company Description

GorryWell is one of Indonesia's leading healthtech startups focusing on holistic chronic disease and lifestyle management. GorryWell's healthy food division, named Gorry Gourmet, is one of the pioneers of healthy food brand in Jakarta, producing healthy food packages for consumers and corporate partners. This role is expected to manage the Gorry Gourmet division, both for B2B (employee meals) and B2C verticals (consumer healthy meal packages).

Role Description

This is a full-time on-site role for an Executive Chef, located in Jakarta. The Executive Chef will manage daily kitchen operations, oversee menu creation and food preparation, develop new recipes, ensure high standards of food quality and presentation, and manage personnel or kitchen staff. The Executive Chef will also be responsible for maintaining a sanitary kitchen environment and inventory management.

Qualifications

• Strong culinary skills, including menu creation, food preparation, taste enhancement and menu variety improvements
• Experience in kitchen operations and staff management
• Knowledge of food safety and sanitation standards
• Inventory management and cost control abilities
• Excellent organizational and leadership skills
• Ability to work efficiently in a fast-paced environment
• Professional culinary certification or degree is preferred
• Experience in industrial catering is an advantage

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationNatra Bintan a Tribute Portfolio Resort, Jalan Raya Haji KM 01 Kawasan Pariwisata, Bintan Island, Riau, Indonesia, 29152

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

About the role

Reporting to the General Manager, this is an opportunity for an experienced Executive Chef to join the team at PT Sodexo Sinergi Indonesia in Jakarta. As the Executive Chef, you will be responsible for leading and managing all culinary operations to deliver exceptional dining experiences for our clients. This is a contract role, offering flexibility and the chance to work with an industry-leading hospitality organisation.

What you'll be doing

• Oversee the day-to-day culinary operations, ensuring the highest standards of food quality, presentation and service
• Develop and implement creative and innovative seasonal menus that cater to a diverse range of client tastes and dietary requirements
• Manage, train and mentor a team of talented chefs and cooks, fostering a positive and collaborative kitchen environment
• Ensure strict compliance with all relevant health, safety and hygiene regulations
• Monitor and control food and labour costs to maximise profitability
• Collaborate with the wider hospitality team to enhance the overall guest experience
• Represent the company at industry events and engage with key stakeholders

What we're looking for

• Minimum 5 years' experience as an Executive Chef in a high-volume, fast-paced hospitality environment
• Strong track record of managing and leading a diverse culinary team to excellence
• Exceptional culinary skills with the ability to create imaginative and flavourful menus
• In-depth knowledge of food safety regulations and best practices in commercial kitchens
• Excellent communication and interpersonal skills to liaise with clients and stakeholders
• Proven ability to work under pressure and deliver high-quality results consistently
• Passion for the hospitality industry and a commitment to exceptional customer service

What we offer

• Opportunities for career development and advancement within the organisation
• Access to industry-leading training and development programmes
• Collaborative and supportive work environment with a focus on work-life balance

About us

PT Sodexo Sinergi Indonesia is a leading provider of food services and facilities management solutions in the hospitality industry. With a strong presence across Indonesia, we are committed to delivering innovative, sustainable and personalised services that enhance the well-being of our clients and their guests. Our talented team of professionals is passionate about creating exceptional experiences, and we pride ourselves on our commitment to quality, safety and social responsibility.

Apply now for this exciting opportunity to join our team as an Executive Chef in Jakarta.

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationManado Marriott Resort & Spa, Paputungan Likupang Barat, Manado, Indonesia, Indonesia, 95377

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Makmur jaya sedang membuka lowongan untuk posisi Penuh waktu Executive Chef di DR. Soetomo, Jawa Timur. Lamar sekarang untuk menjadi bagian dari tim kami.

Kualifikasi pekerjaan:

• Mencari kandidat untuk bekerja pada:
• Senin: Pagi, Siang, Sore
• Selasa: Pagi, Siang, Sore
• Rabu: Pagi, Siang, Sore
• Kamis: Pagi, Siang, Sore
• Jum'at: Pagi, Siang, Sore
• Sabtu: Pagi, Siang, Sore
• Diperlukan lebih dari 4 tahun pengalaman kerja yang relevan untuk posisi ini
• Gaji yang diinginkan: Rp4,500,000 - Rp6,000,000 per bulan

KUALIFIKASI :

• usia maks 40 thn
• Pendidikan SMK/D3/SI
• Sehat jasmani dan rohani
• Berpengalaman sebagai Chef direstoran min 4 - 5 tahun
• Berpengalaman di masakan seafood dan chinesfood
• Bisa memimpin dan mengatur anak buah
• mampu bekerja dan berpikir untuk kelancaran resto
• Bisa membuat menu baru
• Mampu berkomunikasi dengan baik

Nb : Sebaiknya jika belum memenuhi kriteria di posisi chef tidak melamarnya.

Company Description

Novotel Jakarta Cikini is strategically located in Cikini, the heart of Jakarta. Close to Taman Ismail Marzuki, Metropole, and Dr. Cipto Mangun Kusumo Hospital. The 245-room hotel features Food Exchange Restaurant with ideal offerings for business and meeting purposes. It provides free bicycles, private parking, an outdoor swimming pool, and a fitness center. Other facilities at the property include a restaurant, room service, a 24-hour front desk, and free WiFi.

Novotel Jakarta Cikini offers the most convenient stay in the city center. Enjoy your stay in the 245-room hotel and indulge your taste buds at our Food Exchange, a casual International Buffet restaurant. This modern business hotel is close to Jakarta's Golden Triangle, minutes from the CBD, SCBD, and Dr. Cipto Mangunkusumo National General Hospital, Proclamation Monument, Taman Ismail Marzuki, Taman Menteng, and Jakarta's Gambir train station.

Located on Jalan Cikini, Central Jakarta's heritage tourism destination, Novotel Jakarta Cikini provides access to explore Central Jakarta's historical sites and minutes from the glittering city center of Jakarta.

Job Description

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Senior Culinary team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel

Qualifications

• For Indonesian nationality only
• Diploma from a reputable Hospitality Management / Culinary school preferred
• Familiar with hotel food safety and hygiene standards (HACCP)
• Minimum 3 years of experience in managing food production & culinary operations in a midscale hotels
• Excellent reading, writing and oral proficiency in English language
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details

Job Description: Executive Chef

Executive Chef bertanggung jawab untuk mengelola seluruh operasi dapur, termasuk perencanaan menu, pengawasan staf, pengendalian biaya, dan memastikan standar kualitas makanan yang tinggi. Posisi ini memerlukan kreativitas kuliner, kepemimpinan, dan keterampilan manajerial yang kuat.

Tanggung Jawab Utama

• Perencanaan Menu : Merancang dan mengembangkan menu yang inovatif dan sesuai dengan tren kuliner.

• Pengelolaan Dapur : Mengawasi dan mengelola seluruh aktivitas dapur, termasuk persiapan, memasak, dan penyajian makanan.

• Kepemimpinan Staf : Memimpin, melatih, dan memotivasi tim dapur untuk mencapai standar kualitas dan efisiensi yang tinggi.

• Pengendalian Biaya : Mengelola anggaran dapur, termasuk pengadaan bahan baku dan pengendalian inventaris.

• Kualitas dan Kebersihan : Memastikan standar kebersihan dan keamanan makanan yang tinggi sesuai dengan regulasi yang berlaku.

• Inovasi Kuliner : Menciptakan dan memperbarui resep sesuai dengan umpan balik pelanggan dan tren pasar.

• Kolaborasi : Bekerja sama dengan manajemen restoran untuk mencapai tujuan operasional dan pemasaran.

JOBDESK

1.Menentukan strategi bisnis untuk perusahaan

2.Memecahkan setiap masalah yang dihadapi perusahaan

3.Memimpin dan memastikan kinerja timnya efektif

4.Menyusun Menu baru dan memaksimalkan Menu lama

5.Membuat standard recipe (SOP Product) beserta food cost nya

6.Memberikan hasil keuntungan yang bagus kepada perusahaan

7.Mengembangkan kompetensi sumber daya manusia dibawahnya

KUALIFIKASI :

• Pendidikan minimal D3 Perhotelan / Culinary Arts.
• Pengalaman minimal 3 tahun di posisi yang sama atau sebagai Executive chef.
• Memiliki pengetahuan luas tentang teknik memasak, standard recipe, dan food safety.
• Mampu memimpin tim dan bekerja dalam tekanan.
• Memiliki kemampuan manajemen waktu dan organisasi kerja yang baik.
• Disiplin, detail, dan memiliki inisiatif tinggi.
• Bersedia bekerja dalam sistem shift dan di hari libur.
• Pengalaman di dapur berskala besar (katering, hotel, atau restaurant).
• Mampu mengoperasikan software POS atau inventory dapur.