Executive Chef Marriott Hotel Gelora

Job Description

HOTEL DESCRIPTION
Jakarta Marriott Hotel Gelora is a new standalone hotel with 235 keys. It is located in Central Jakarta on Palmerah Timur Road, a key route connecting South and Central Jakarta. Palmerah Station, a five-minute walk south of the site, is part of the Jakarta Green Commuter Line, which runs daily between Tanah Abang Station and Rangkasbitung Station in Banten. The hotel will be a 26‑story building with 35 one‑to‑three‑bedroom apartments on the lower floors and 200 hotel rooms on the upper floors.

It will also have four basement levels for parking. Facilities will include an all‑day dining restaurant, a specialty restaurant, three bars, a 490‑square‑meter ballroom, and five meeting rooms, totaling 986 square meters of function space.

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

The ideal candidate should have prior experience working in Indonesia, preferably with hotel pre‑opening experience and effectively able to communicate in local languages.

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

• 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.

• 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.

• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be…