Executive Chef

Additional Information Job Number

25182775

Job Category

Food and Beverage & Culinary

Location

The Westin Jakarta, Jl. H.R. Rasuna Said Kav.C-22 A, Jakarta, Jakarta, Indonesia, 12940

Schedule

Full 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 financial performance in all areas of responsibility. Supervises all kitchen areas to ensure consistent, high quality product is produced. Responsible for guiding and developing staff, including direct reports, and ensuring sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, employee cafeteria) and all support areas (e.g., dish room, purchasing).

CANDIDATE PROFILE Education And Experience

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

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 and integrity; leads by example.

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

Serves as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure guest service and operational needs are met.

Establishes and maintains open, collaborative relationships with employees.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee issues.

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

Demonstrates 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, budget, and team objectives.

Communicates the importance of safety procedures and ensures employee understanding.

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 standards are met.

Determines how food should be presented and creates decorative 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 for regular service or special guests or events.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that exceed expectations.

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

Manages day-to-day operations, ensuring quality, standards and customer expectations are met.

Displays leadership in guest hospitality 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 and ensures ongoing training.

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

Managing and Conducting Human Resource Activities

Identifies developmental needs of others and provides coaching and mentoring.

Ensures employees are treated fairly and equitably.

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

Administers the performance appraisal process for direct report managers.

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

Observes service behaviors of employees and provides feedback.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to 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 evaluates results to choose best solutions 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. We are committed to non‑discrimination on any protected basis, including disability, veteran status or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well‑being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well‑being; you are optimistic; you are adventurous.

Be

where you can do your best work,

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your purpose,

belong

to an amazing global team, and

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the best version of you.

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Seniority Level Director

Employment Type Full‑time

Job Function Management and Manufacturing

Industries Hospitality

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