Executive Chef Job at Four Seasons (Jakarta)

Job Description

Four Seasons Hotel Jakarta is searching for an Executive Chef to join our incredible team of passionate service providers. Our Executive Chef will have a special talent and passion for ensuring the culinary team delivers the highest culinary standards consistently to make the food offering the center of our guest experience.

Job Responsibility

Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department
Demonstrate effective management and leadership to ensure that established cultural and core standards are met
long-range strategic planning for outlet operation is executed
Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience
Assign prices for daily menus that result in net profit
Participate in making decisions regarding printing, layout, posting, and distribution of menus
Oversee tastings for prospective business
Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience
Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
Provide on-going training and development of talent
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Ensure proper certification and training for all staff
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Work harmoniously and professionally with team member and others

Requirements

Proficiency in English (reading, writing, speaking)
Experienced in Hygiene analyses, HACCP procedures, training, and development
Requires outstanding culinary knowledge and skills. In addition, the ability to develop consistency and quality
Requires exceptional leadership skills and creative problem-solving
Requires highly developed organizational skills and strong and detailed business acumen for complex culinary operations
Assessing and developing others while leveraging key strengths
Proven creativity and adherence to high-quality standards
Business acumen
Higher degree in culinary arts, Hospitality, or equivalent progressive leadership experience
Previous experience as an Executive Chef at high end Hotels

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

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