426 Team Head jobs in Indonesia

**Additional Information**
**Job Number** 25110314
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Belitung Resort, Jalan Pantai Penarikan Dusun Timur Jaya, Sijuk Belitung, Sumatera Selatan, Indonesia, 33414VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Check quality and quantity of all stock and supplies. Requisition all supplies. Perform bottle-for-bottle liquor restock. Communicate last call at designated closing time. Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Obtain change required for expected business level, and keeping bank secure at all times. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Anticipate and communicate replenishment needs promptly. Ensure staff is working together as a team.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
_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._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, 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.

IHG® is one of the world's leading hotel companies, with a promise to provide True Hospitality for Good. Making everyone feel welcome and cared for, recognized and respected, whoever and wherever they are in the world. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organization, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself.
Do you see yourself as Head Sommelier at Regent Bali Canggu?
Regent is the epitome of modern luxury for the world's most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. We're seeking passionate leader who is a pre-opening leader and can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments.
Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio. If you understand the luxury levers that will help, bring to life a unique guest experience then we would love to hear from you.
**Your day-to-day**
**People**
+ Work with the Restaurant manager to plan and assign work, ensuring you always have the right staffing numbers.
+ Train colleagues on wine service, to make sure they deliver with compliance and to the standards we expect.Ensure all colleagues have comprehensive knowledge and full understanding of relevant wine service Brand Standards (BSA), and apply them in their daily service approach.
+ Leading wine training program for the entire F&B division. Arrangement of the internal and external led trainings. Working with suppliers on developing tasting sessions and brand-specific trainings. Maintaining wine training schedule.
+ Drive a great working environment for teams to thrive - linking up departments to create a sense of one team.
+ Promote teamwork and quality service through regular communication and coordination with other departments.
**Guest Experience**
+ Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction.
+ Analyse guest insights to identify and meet customer expectations and build on guest loyalty.
+ Regularly communicate with guests to ensure expectations are met.
+ Apply wine expertise to elevate Guest experience where applicable.
+ Actively communicate Regent F&B philosophy to the Guests, promoting distinct culinary & wine experiences, to elevate Guests' stay.
+ Ensure all wine-related F&B OS&E & FF&E are in the best operational condition and properly stocked, to deliver smooth and enjoyable Guests experience, according to business levels.
**Responsible Business**
+ Make sure wine stocks are secure and stored safely.A labelling system is in place for wines by the glass program, to minimize wastage. The process of wine requisition, storage, and exchange has to comply with local laws and IHG guidelines.
+ Ensure the Food Safety Management System (FSMS) is in place. FSMS has to comply with local regulations and IHG guidelines, however, not limited to. Additional FSMS could be incorporated (e.g., HACCP), to ensure the highest level of food handling procedures. Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safelyas per assigned guidelines and ensure your direct reports do the same. Actively take part in the regular audit.
+ Be familiar with property safety, first aid, and fire and emergency procedures and how to operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents by hotel requirements.
+ Ensure that all financial transactions are handled securely. And comply with local laws and IHG guidelines.Actively take part in the regular audit.
+ Ensure that wine inventory procedures are in place and comply with local and IHG guidelines. Determine minimum and maximum stocks for all wine inventory.
+ Ensure that wine service procedures are aligned with local regulations and IHG guidelines.
**Financial**
+ Working together with the Restaurant manager on sound & compelling wine sales strategies, to achieve set financial goals. Guest's experience and brand reputation, both Regent & venue, have to be considered while working on financial strategy.
+ Together with the Restaurant manager work on the annual budget, wine revenue & cost forecasts, and the setting of departmental goals.
+ Comprehensive understating of the market, and competitors set. Monitor F&B's popular and successful activations & industry innovation. Identify additional sales opportunities to enhance wine revenue.
+ Menu Engineering. Work together with the Chef, PR team, and Cost Controller, to design a compelling wine menu for the outlet. The menu has to be aligned with the venue's concept, Regent's F&B philosophy, IHG standards, and local regulations.
+ Together with the Restaurant manager and marketing & PR team of the hotel, work on an annual F&B marketing wine program of the venue. Specific celebrations, relevant to the location and concept of the outlet, have to be considered. All F&B activations have to be aligned with Regent's F&B philosophy.
+ Together with other F&B leaders work on compelling wine promotions, relevant to the seasonality and concept of each outlet.
+ Work closely with suppliers to keep the wine program updated and compelling in all F&B venues. Develop promotions and activations to support financial goals achievement.
+ Together with the Restaurant manager work on the creation of the wine program, both house pour and main wine list, to ensure beverage cost efficiency and high-quality product availability for the Guests, throughout all F&B venues of the resort.
+ Drive wine promotions that deliver great dining experiences for Guests at a good value.
**What we offer**
In return we'll give you a competitive benefit package including, hotel discounts worldwide and the opportunity to progress your career with IHG®. Most importantly, we'll give you the room to belong.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, colour, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams, and encourage our colleagues to bring their authentic and best selves to work.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

Our client is seeking a talented and passionate Head Chef to lead their culinary operations in Medan, North Sumatra, ID . This role is ideal for a creative and experienced chef who can manage a busy kitchen, develop innovative menus, and maintain the highest standards of food quality and presentation. The Head Chef will be responsible for all aspects of kitchen management, including staff supervision, inventory control, and cost management.

Responsibilities:

• Develop and execute creative, high-quality menus that align with the establishment's concept and customer expectations.
• Manage all daily kitchen operations, ensuring smooth and efficient service.
• Supervise, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Oversee food preparation, cooking, and presentation, ensuring consistency and excellence.
• Manage inventory, including ordering supplies, controlling stock levels, and minimizing waste.
• Implement and enforce strict hygiene, sanitation, and food safety standards (HACCP).
• Control food costs and labor costs to achieve budgetary goals.
• Collaborate with the management team on menu planning, pricing, and promotions.
• Maintain relationships with suppliers to ensure the quality and timely delivery of ingredients.
• Ensure all kitchen equipment is properly maintained and functional.
• Stay updated on culinary trends and implement new techniques and dishes.
• Handle customer feedback and resolve any kitchen-related issues promptly.
• Schedule kitchen staff effectively to meet operational needs.
• Ensure compliance with all health and safety regulations.

Qualifications:

• Culinary degree or equivalent professional certification.
• Minimum of 5 years of experience in a Head Chef or Executive Sous Chef role.
• Proven ability to manage a kitchen team and operations effectively.
• Extensive knowledge of various cooking techniques, cuisines, and food preparation methods.
• Strong understanding of menu development, costing, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in food safety and sanitation practices.
• Creative flair and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and in a fast-paced environment.
• Experience in cost control and budget management.

This is an exciting opportunity to lead a kitchen team and shape the culinary identity of a renowned establishment. Apply now to bring your culinary expertise to our vibrant team.

Our client is searching for an exceptional and innovative Head Chef to lead their culinary operations. This is a fully remote position, allowing you to manage culinary concepts and menu development from anywhere. The ideal candidate will have a passion for food, a strong understanding of culinary trends, and proven experience in menu planning, kitchen management, and team leadership. You will be responsible for creating outstanding dining experiences, maintaining high standards of quality and hygiene, and driving creativity in the kitchen. Key responsibilities include developing creative and appealing menus, ensuring high-quality food preparation and presentation, managing kitchen staff and operations, overseeing inventory management and food cost control, maintaining strict hygiene and safety standards in the kitchen, collaborating with management on menu engineering and profitability, staying abreast of culinary trends and sourcing seasonal ingredients, developing and implementing recipes, conducting training and development for kitchen staff, and ensuring exceptional customer satisfaction through outstanding food quality. The successful candidate will have a culinary degree or equivalent certification, a minimum of 10 years of progressive culinary experience, with at least 5 years in a Head Chef or Sous Chef role, a strong portfolio of diverse culinary creations, excellent leadership, communication, and organizational skills, a keen eye for detail, and a deep understanding of food safety regulations. This remote role offers a competitive salary and the opportunity to showcase your culinary talent on a grand scale.

Our client is seeking an exceptionally talented and creative Head Chef to lead their culinary operations in **Bogor, West Java, ID**. This role is pivotal in setting the culinary vision, managing kitchen staff, and ensuring the delivery of exceptional dining experiences for guests. The ideal candidate will possess a passion for food, a keen understanding of diverse cuisines, and strong leadership capabilities.

As the Head Chef, you will be responsible for menu planning and development, creating innovative dishes that appeal to a broad clientele while adhering to quality and cost standards. You will oversee all kitchen activities, including food preparation, cooking, plating, and presentation. Managing inventory, ordering supplies, and maintaining cost-effective operations will be key duties. Ensuring strict adherence to food safety, hygiene, and sanitation regulations is paramount.

The role involves leading, training, and motivating the kitchen brigade, fostering a positive and productive work environment. You will conduct performance evaluations and provide ongoing feedback to your team. Collaborating with the front-of-house management to ensure seamless service and guest satisfaction is crucial. The Head Chef will also be responsible for managing kitchen budgets, controlling food costs, and optimizing resource utilization.

Candidates must have a culinary degree or equivalent professional training, coupled with a minimum of 5-7 years of progressive experience in a similar role, preferably in a high-volume or fine-dining establishment. Demonstrated expertise in various cooking techniques, presentation styles, and international cuisines is essential. Strong leadership, communication, and organizational skills are required. The ability to work under pressure, manage time effectively, and maintain composure in a fast-paced environment is critical. A creative flair and a commitment to culinary excellence are a must. Experience with menu engineering and costing is highly advantageous. This is a demanding but rewarding opportunity for a passionate chef to make a significant culinary impact.

Key Responsibilities:

• Menu planning and development.
• Kitchen staff management and training.
• Ensuring food quality and presentation.
• Inventory management and cost control.
• Adherence to health and safety standards.

Our client is seeking a highly organized and creative Head Caterer to lead culinary operations for exclusive events and corporate functions in **Medan, North Sumatra, ID**. This role requires exceptional leadership, a passion for high-quality cuisine, and meticulous attention to detail in menu planning, food preparation, and service execution. You will be responsible for conceptualizing innovative menus that cater to diverse tastes and dietary requirements, sourcing premium ingredients, and managing inventory to minimize waste. Key responsibilities include overseeing a team of chefs and catering staff, ensuring adherence to strict hygiene and food safety standards, and managing all aspects of event logistics, from setup to breakdown. You will work closely with clients to understand their needs and preferences, providing personalized culinary experiences. The ideal candidate will have a strong background in professional cooking and a proven track record in catering management, preferably within a high-volume or event-driven environment. Culinary school certification or a degree in a related field is preferred. Excellent communication and interpersonal skills are essential for client interaction and team management. Strong organizational abilities, budgeting skills, and knowledge of food cost control are vital. You must be adaptable and able to work effectively under pressure, especially during peak event seasons. Experience with various cuisines and presentation styles is important. This is a hands-on leadership role that demands creativity, efficiency, and a commitment to delivering exceptional culinary services that exceed client expectations.

Our client, a leading facility management company in **Bandung, West Java, ID**, is seeking a diligent and experienced Head Cleaner to lead their cleaning operations for commercial properties. This role is critical in ensuring immaculate and hygienic environments for clients and their patrons. You will be responsible for overseeing a team of cleaning staff, managing cleaning schedules, maintaining equipment and supplies, ensuring adherence to safety standards, and performing cleaning duties as needed. This on-site position requires hands-on leadership and a commitment to excellence in cleanliness.

Key Responsibilities:

• Manage and direct the daily activities of the cleaning team to ensure all assigned areas are cleaned to the highest standards.
• Develop and implement comprehensive cleaning plans and schedules for various facilities.
• Train and mentor cleaning staff on effective cleaning techniques, proper use of equipment and supplies, and safety protocols.
• Conduct regular inspections of premises to monitor cleanliness, identify maintenance needs, and ensure quality control.
• Manage inventory of cleaning supplies, chemicals, and equipment, placing orders as necessary and ensuring proper storage.
• Ensure compliance with all health, safety, and environmental regulations relevant to cleaning operations.
• Address client concerns and feedback promptly and professionally, ensuring high levels of customer satisfaction.
• Operate and maintain cleaning machinery and tools, performing minor repairs as needed.
• Maintain detailed records of cleaning activities, staff attendance, and supply usage.
• Assist with hands-on cleaning tasks during busy periods or when staff is unavailable.
• Foster a positive and productive work environment for the cleaning team.
• Identify opportunities for improving cleaning processes and efficiency.

The ideal candidate will have a minimum of 3-5 years of experience in the cleaning or janitorial services industry, with at least 1-2 years in a supervisory or leadership capacity. Experience in managing cleaning staff and operations is essential. Knowledge of cleaning chemicals, disinfectants, equipment, and industry best practices is required. Strong leadership, organizational, and time-management skills are necessary to effectively manage a team and tasks. Excellent communication skills for interacting with staff and clients are important. Candidates should be reliable, detail-oriented, and possess a strong work ethic. The ability to stand for extended periods, lift up to 40 pounds, and perform physically demanding tasks is necessary. Familiarity with safety regulations and procedures is also important.

Our client is seeking an experienced and passionate Head Caterer to lead their culinary operations in Semarang, Central Java, ID . This role is pivotal in ensuring the delivery of high-quality food and exceptional service for various events and functions. The ideal candidate will have a strong background in catering management, culinary arts, and team leadership, with a deep understanding of food safety and hygiene standards.

Key Responsibilities:

• Oversee all aspects of the catering operation, from menu planning to event execution.
• Manage kitchen staff, ensuring efficient workflow and high performance.
• Develop creative and appealing menus that cater to diverse client needs and dietary restrictions.
• Source high-quality ingredients and manage inventory and supplies effectively.
• Ensure adherence to all food safety, sanitation, and hygiene regulations (HACCP).
• Coordinate with clients to understand their requirements and ensure satisfaction.
• Manage catering budgets and control costs without compromising quality.
• Supervise event setup, service, and breakdown.
• Train and mentor catering staff.
• Maintain positive relationships with suppliers and vendors.

Qualifications:

• Culinary degree or extensive professional culinary training.
• Minimum of 5 years of experience in catering or hospitality management, with at least 2 years in a leadership role.
• Proven expertise in menu development, food preparation, and presentation.
• Strong knowledge of food safety regulations and best practices.
• Excellent leadership, team management, and communication skills.
• Experience in event planning and coordination.
• Ability to manage multiple events simultaneously and work under pressure.
• Creativity and a passion for food and service excellence.
• Proficiency in inventory management and cost control.
• Flexibility to work irregular hours, including evenings and weekends, as needed.

This role offers a competitive salary, benefits, and the opportunity to showcase your culinary talents and leadership skills in a dynamic environment. Join our client's team and make a significant impact on their catering services.

Our client is a highly-regarded culinary establishment seeking an experienced and visionary Head Chef to lead their kitchen operations in Tangerang, Banten, ID . This is a hands-on, on-site role where you will be responsible for all aspects of kitchen management, menu development, and culinary execution. You will lead a team of dedicated kitchen staff, ensuring the highest standards of food quality, hygiene, and guest satisfaction.

Key Responsibilities:

• Oversee all daily kitchen operations, ensuring efficiency and smooth workflow.
• Develop innovative and appealing menus, incorporating seasonal ingredients and current culinary trends.
• Manage inventory, control food costs, and order supplies from approved vendors.
• Ensure adherence to strict food safety, sanitation, and hygiene standards (HACCP).
• Supervise, train, mentor, and motivate kitchen staff, fostering a positive and collaborative work environment.
• Maintain the quality and consistency of all dishes served.
• Collaborate with management on budgeting, financial planning, and operational improvements.
• Conduct regular performance reviews for kitchen staff.
• Ensure all equipment is properly maintained and functional.
• Create exquisite dishes and manage the execution of banquets and special events.

Qualifications:

• Culinary degree or equivalent professional training and certification.
• Minimum of 5 years of progressive experience in a professional kitchen, with at least 2 years in a Head Chef or Sous Chef role.
• Extensive knowledge of culinary techniques, food preparation, and presentation.
• Proven leadership and team management skills.
• Strong understanding of kitchen operations, including inventory management, cost control, and staff scheduling.
• Excellent knowledge of food safety and sanitation regulations.
• Creativity and passion for creating exceptional dining experiences.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong communication and interpersonal skills.
• A passion for mentoring and developing culinary talent.

If you have a proven track record of culinary excellence and leadership, this is your chance to make your mark on a respected establishment.