Executive Chef

Summary of Role

The Executive Chef at Hotel Indonesia Kempinski Jakarta is responsible for overseeing all Food Production and Stewarding operations, ensuring exceptional culinary standards, operational efficiency, financial performance, and compliance with corporate guidelines. The role champions talent development, fosters a culture of excellence, and delivers memorable dining experiences aligned with Kempinski luxury standards.

Overall Objective

The job of Executive Chef is executed satisfactorily when:

Recipes are maintained up to date, with accurate costing of all dishes prepared and sold within the Food & Beverage operation. New dishes and products are continuously developed. Comprehensive product knowledge is demonstrated in relation to ingredients, equipment, suppliers, markets, and current culinary trends, with appropriate adjustments made to kitchen operations accordingly. Excellent culinary and technical skills are consistently displayed and maintained. Menus offering guests value for money are created in collaboration with the Director of Food & Beverage / Food & Beverage Manager, in accordance with corporate guidelines. Effective and positive employee working relationships are established and maintained, achieving a Kempinski Engagement Score of 4,5 and above. All HACCP guidelines are fully implemented, achieved, and maintained.

Talent Development

At Kempinski, Talent Development is an integral part of Managers’ daily activities. The Executive Chef fulfils the role of Talent Development Ambassador when they:

Actively support and implement Talent Development initiatives as part of daily operations. Identify talents within the department and across the hotel and actively support their career development. Support and initiate transfers, cross-exposure opportunities, and task force assignments. Personally conduct regular performance review and take an active interest in individual development plans. Recruit and select potential talent in line with the company’s current and future hotel, regional, and global needs, including conducting interviews for departmental and regional positions.

Main Responsibilities

I. Operational & Financial Management Manage all functions of Food Production and Stewarding operations to achieve optimal departmental profitability. Plan and organize, together with the Director of Food & Beverage, successful Food & Beverage activities within the hotel and abroad. Participate in the preparation of the hotel’s revenue plan and marketing programmes. Determine, in collaboration with the Finance Director, minimum and maximum stock levels for food, materials, and equipment. Prepare and manage the department’s budget in partnership with Finance.

II. People Management & Leadership Work closely with the Director of Human Resources to ensure productive departmental performance. Plan future staffing requirements in line with business needs. Ensure training needs analyses are conducted for kitchen staff and that training programmes are designed and implemented accordingly, in collaboration with the Training Manager where applicable. Conduct probation reviews and formal performance appraisals in line with company guidelines. Maintain up-to-date staff records and approve leave requests. Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.

III. Health, Safety & Compliance Demonstrate awareness of Occupational Health & Safety policies and ensure all procedures are conducted safely and in compliance with OH&S guidelines. Uphold duty-of-care responsibilities and comply with all relevant occupational health and safety legislation, policies, and procedures. Ensure familiarity with property safety, first aid, fire, and emergency procedures, and operate equipment safely and responsibly. Initiate corrective action to address hazardous situations and notify supervisors of potential risks. Implement and consistently practice HACCP standards.

Additional Responsibilities

Additional responsibilities and tasks may be assigned at any time in line with the operational needs of the business and the hotel

Requirement

Education Bachelor’s Degree or Diploma in Culinary Arts, Hotel Management, or a related discipline from a recognized institution. Professional culinary certifications, including Food Safety and HACCP, are required; advanced certifications are advantageous. Commitment to continuous professional development within culinary arts, leadership, and industry trends is preferred.

Professional Experience Minimum of 8–12 years of progressive culinary experience, with at least 3–5 years as Executive Chef. Proven track record in managing large-scale kitchen operations within luxury hotels or internationally recognized high-end dining establishments. Strong commercial and financial acumen, with demonstrated experience in budgeting, forecasting, food costing, and manpower management. Extensive experience in menu engineering, concept development, and culinary innovation aligned with luxury guest expectations. Established leadership capability with a focus on talent development, team engagement, and succession planning. Prior experience within an international hospitality brand and/or multi-cultural environment is highly desirable. Pre-opening experience or leading major culinary transformations is considered an advantage.