Assistant Chief Steward — Kitchen & Banquet Operations Lead

Westin Hotels & Resorts; Jakarta Pusat; On-site; IDR 150,000,000 - 250,000,000; Full time

Job summary

Westin Hotels & Resorts in Jakarta is seeking a Kitchen Utility Manager to oversee daily kitchen utility operations, including dish room, night cleaning, back dock upkeep, and banquet support. You will supervise non-cooking staff, manage inventories, and drive guest satisfaction while protecting budget targets.

The role requires leadership in a fast-paced hotel environment, adherence to safety standards, and collaboration with Banquet and culinary teams to ensure seamless service across

Qualifications

• High school diploma or GED with 4 years of experience in procurement, food & beverage, culinary, or related area.
• 2-year degree in Hotel and Restaurant Management or related major with 2 years of related experience.
• Experience in procurement, F&B, culinary or related professional area.

Responsibilities

• Manages daily kitchen utility operations including dish room, night cleaning, back dock cleaning and maintenance.
• Supervises kitchen staff not actively cooking (dishwashers, kitchen helpers).
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Maintains inventory control of food, equipment, smallware, and liquor; reports shortages.
• Ensures compliance with F&B policies and applicable laws and regulations.
• Trains associates in safety procedures and loss prevention policies.
• Prepares and supervises schedules; communicates with executives and peers timely.

Skills

Supervisory skills

Food & Beverage knowledge

Budget management

Hospitality industry know-how

Education

High school diploma or GED

2-year degree in Hotel and Restaurant Management

Job description

Westin Hotels & Resorts in Jakarta is seeking a Kitchen Utility Manager to oversee daily kitchen utility operations, including dish room, night cleaning, back dock upkeep, and banquet support. You will supervise non-cooking staff, manage inventories, and drive guest satisfaction while protecting budget targets.

The role requires leadership in a fast-paced hotel environment, adherence to safety standards, and collaboration with Banquet and culinary teams to ensure seamless service across