Chinese Executive Chef: Lead Kitchen & Menu Innovation
Pt Batam Opus Bay (Tuan Sing Holdings Limited)
An application made for this job — a tailored resume and cover letter that speak straight to the posting.
Job summary
Our client, a premier culinary operation in Batam, seeks a highly skilled Executive Chef to lead diverse kitchen teams across multiple outlets. You will develop innovative menus, manage food safety, cost controls, and staff performance while upholding exceptional guest dining experiences.
The role demands strong leadership, culinary creativity, and a proven track record in high-volume hospitality environments, with focus on quality and efficiency in a luxury setting.
Qualifications
- High school diploma or GED with 6 years in culinary/F&B, or a 2-year culinary degree with 4 years in culinary/F&B.
- Strong leadership and staff development capabilities.
- Proven ability to manage food quality, sanitation, and cost controls.
Responsibilities
- Oversee all daily kitchen operations including food prep, cooking, and plating.
- Develop and execute seasonal menus, events, and catering for various dining outlets.
- Manage, train, and mentor kitchen staff; control food costs and labor while maintaining standards.
Skills
Education
Job description
**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Nirup Island Sekanak Raya, Batam, Riau Islands, Indonesia, 29416
VIEW ON MAP ( 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 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**
**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**
**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/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.
**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 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.
**Ensuring Culinary Standards and Responsibilities are Met**
– Provides direction for menu development.
– Monitors the quality of raw and cooked food products to ensure that standards are met.
– Determines how food should be presented, and create decorative food 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, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
– Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
– Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
– Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
– Displays leadership in guest hospitality, exemplifies excellent customer service 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 so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
– Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
– Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
– Ensures employees are treated fairly and equitably.
– Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
– Administers the performance appraisal process for direct report managers.
– Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
– Observes service behaviors of employees and provides feedback to individuals and or managers.
– Manages employee progressive discipline procedures for areas of responsibility.
– Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (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 evaluating results to choose the best solution 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.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. 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. We want our associates to embrace their own well-being practices both on and off property. 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, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.
Our client is seeking a highly skilled and creative Executive Chef to lead the culinary operations for a prestigious establishment in Batam . You will be responsible for developing innovative menus, managing kitchen staff, and ensuring the highest standards of food quality, presentation, and hygiene. This role requires a passion for culinary excellence, strong leadership abilities, and a commitment to creating memorable dining experiences for guests. The ideal candidate will thrive in a dynamic environment and possess a proven track record of success in high-volume kitchens.
About the Role
Our client is seeking a highly skilled and creative Executive Chef to lead the culinary operations for a prestigious establishment in Batam . You will be responsible for developing innovative menus, managing kitchen staff, and ensuring the highest standards of food quality, presentation, and hygiene. This role requires a passion for culinary excellence, strong leadership abilities, and a commitment to creating memorable dining experiences for guests. The ideal candidate will thrive in a dynamic environment and possess a proven track record of success in high-volume kitchens.
Key Responsibilities- Oversee all daily kitchen operations, including food preparation, cooking, and plating.
- Develop and execute seasonal menus, specials, and event catering menus, focusing on local ingredients and international flavors.
- Manage, train, and mentor kitchen staff, fostering a collaborative and efficient work environment.
- Control food costs, inventory, and labor expenses to meet budget targets without compromising quality.
- Ensure strict adherence to food safety and sanitation regulations, maintaining a spotless kitchen environment.
- Collaborate with the management team to uphold the restaurant's reputation and enhance guest satisfaction.
- Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef in a reputable establishment.
- Formal culinary degree or equivalent professional certification.
- Proficiency in various cooking techniques, global cuisines, and presentation styles.
- Strong understanding of kitchen management , including inventory control, ordering, and staff scheduling.
- Excellent leadership, communication, and problem-solving skills.
- Knowledge of local Indonesian cuisine and ingredients is a plus.
- Competitive salary and performance-based incentives.
- Opportunity to lead and shape the culinary direction of a renowned establishment.
- Comprehensive health and wellness benefits package.
- Generous paid time off and holidays.
- Continuous professional development and training opportunities.
Our client is seeking a highly skilled and creative Executive Chef to lead the banquet division at a premier catering establishment in Batam . You will be responsible for all culinary aspects of large-scale events, ensuring exceptional food quality, presentation, and guest satisfaction. This role requires a strategic leader with a passion for gastronomy, an eye for detail, and the ability to manage a dynamic kitchen environment efficiently, driving culinary innovation while maintaining stringent cost controls and operational excellence to uphold the establishment's reputation.
About the Role
Our client is seeking a highly skilled and creative Executive Chef to lead the banquet division at a premier catering establishment in Batam . You will be responsible for all culinary aspects of large-scale events, ensuring exceptional food quality, presentation, and guest satisfaction. This role requires a strategic leader with a passion for gastronomy, an eye for detail, and the ability to manage a dynamic kitchen environment efficiently, driving culinary innovation while maintaining stringent cost controls and operational excellence to uphold the establishment's reputation.
Key Responsibilities- Develop innovative and appealing menus for banquets and special events, catering to diverse client needs and dietary restrictions.
- Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and sanitation standards.
- Manage, train, and mentor a team of chefs, cooks, and kitchen staff to ensure high performance and professional development.
- Control food and labor costs through effective inventory management, waste reduction, and efficient scheduling.
- Collaborate with the event planning team to ensure seamless execution of culinary services for all catered functions.
- Maintain impeccable hygiene and food safety standards throughout the kitchen, adhering to all regulatory requirements.
- Minimum 5 years of experience as an Executive Chef or Head Chef, with a strong focus on banquets and large-scale catering.
- Proven expertise in menu development, culinary arts , and various cooking techniques.
- Strong leadership, communication, and interpersonal skills.
- Excellent understanding of kitchen management , inventory control, and P&L responsibilities.
- Relevant culinary certifications or a degree from a recognized culinary institute.
- Competitive salary package commensurate with experience.
- Performance-based bonuses and incentives.
- Comprehensive health and wellness benefits.
- Opportunities for professional development and career advancement within a respected organization.
- A dynamic and supportive work environment focused on culinary excellence and team collaboration in Batam .
Our client is seeking an innovative and experienced Executive Chef to lead the culinary operations at a prestigious fine dining establishment in Batam . This pivotal role demands a leader with a passion for gastronomic excellence, creativity in menu development, and a strong understanding of kitchen management. You will be responsible for setting the culinary vision, ensuring the highest standards of food quality and presentation, and fostering a positive and productive kitchen environment. This is an exceptional opportunity to make a significant impact on the culinary scene in Batam and elevate the dining experience for a discerning clientele.
About the Role
Our client is seeking an innovative and experienced Executive Chef to lead the culinary operations at a prestigious fine dining establishment in Batam . This pivotal role demands a leader with a passion for gastronomic excellence, creativity in menu development, and a strong understanding of kitchen management. You will be responsible for setting the culinary vision, ensuring the highest standards of food quality and presentation, and fostering a positive and productive kitchen environment. This is an exceptional opportunity to make a significant impact on the culinary scene in Batam and elevate the dining experience for a discerning clientele.
Key Responsibilities- Develop creative, seasonal menus that reflect current culinary trends and align with the restaurant's fine dining concept.
- Manage all aspects of kitchen operations, including inventory control, food costing, budgeting, and procurement of high-quality ingredients.
- Lead, train, and mentor a team of chefs and kitchen staff, fostering a culture of excellence, teamwork, and continuous learning.
- Ensure compliance with all health, safety, and sanitation regulations, maintaining the highest standards of cleanliness in the kitchen and food preparation areas.
- Collaborate with the restaurant management and front-of-house team to ensure seamless service and an outstanding guest experience.
- Oversee the preparation and presentation of all dishes, maintaining consistent quality and aesthetic appeal.
- Proven experience as an Executive Chef or Senior Sous Chef in a high-volume, fine dining environment.
- Demonstrated culinary creativity and a strong portfolio of innovative dishes.
- Excellent leadership, communication, and interpersonal skills.
- Thorough knowledge of food safety regulations, HACCP principles, and kitchen management best practices.
- Ability to manage budgets, control costs, and optimize resource allocation effectively.
- Culinary degree or equivalent professional experience is highly regarded.
- Competitive salary commensurate with experience.
- Opportunity to shape the culinary identity of a renowned establishment in Batam .
- Performance-based bonuses and incentives.
- Professional development and growth opportunities within a dynamic culinary landscape.
- A supportive work environment that values creativity and dedication.
Our client, a premier luxury resort in Batam , is seeking an innovative and experienced Executive Chef to lead their culinary operations. You will be responsible for conceptualizing, developing, and executing exceptional dining experiences across multiple outlets, maintaining the highest standards of quality, creativity, and presentation. This is a pivotal role that requires a leader passionate about food, capable of inspiring a diverse kitchen team, and dedicated to elevating the resort's reputation for world-class gastronomy. You will work in a stunning tropical environment, contributing to the overall guest satisfaction and success of the establishment.
About the Role
Our client, a premier luxury resort in Batam , is seeking an innovative and experienced Executive Chef to lead their culinary operations. You will be responsible for conceptualizing, developing, and executing exceptional dining experiences across multiple outlets, maintaining the highest standards of quality, creativity, and presentation. This is a pivotal role that requires a leader passionate about food, capable of inspiring a diverse kitchen team, and dedicated to elevating the resort's reputation for world-class gastronomy. You will work in a stunning tropical environment, contributing to the overall guest satisfaction and success of the establishment.
Key Responsibilities- Oversee all aspects of kitchen operations, including menu planning, food preparation, inventory management, and cost control for various dining venues.
- Lead, mentor, and train a team of sous chefs, line cooks, and pastry chefs to ensure consistent quality and performance.
- Develop innovative and seasonal menus that reflect local ingredients and international culinary trends, catering to a discerning clientele.
- Implement and enforce stringent hygiene, sanitation, and food safety standards to comply with all regulations.
- Collaborate with the Food & Beverage Director to manage budgets, control food costs, and maximize profitability.
- Conduct regular performance evaluations and provide constructive feedback to kitchen staff.
- Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume luxury hotel or resort.
- Proven track record of menu development, cost management, and staff leadership.
- Extensive knowledge of diverse culinary techniques, international cuisines, and dietary requirements.
- Strong understanding of food safety regulations (e.g., HACCP) and inventory management systems.
- Excellent communication, organizational, and problem-solving skills.
- Culinary degree or equivalent professional certification is highly desirable.
- Competitive annual salary and performance-based bonuses.
- Accommodation and subsidized meals provided.
- Comprehensive health insurance coverage.
- Opportunities for professional development and advancement within the resort group.
- A dynamic and challenging work environment in a beautiful island setting.
Our client is seeking a highly skilled and creative Executive Chef to lead their prestigious catering division in Batam . You will be responsible for overseeing all culinary operations, from menu development to kitchen management, ensuring exceptional quality and consistency for a wide range of events, including corporate functions, weddings, and private parties. This pivotal role requires a passionate leader with a proven track record in high-volume catering environments and a commitment to culinary excellence, contributing to memorable dining experiences for clients across the Riau Islands region.
About the Role
Our client is seeking a highly skilled and creative Executive Chef to lead their prestigious catering division in Batam . You will be responsible for overseeing all culinary operations, from menu development to kitchen management, ensuring exceptional quality and consistency for a wide range of events, including corporate functions, weddings, and private parties. This pivotal role requires a passionate leader with a proven track record in high-volume catering environments and a commitment to culinary excellence, contributing to memorable dining experiences for clients across the Riau Islands region.
Key Responsibilities- Develop innovative and seasonal menus tailored to diverse client needs and event themes.
- Manage all aspects of kitchen operations, including inventory control, food costing, and waste reduction.
- Lead, train, and mentor a team of chefs and kitchen staff to uphold the highest standards of performance and hygiene.
- Ensure compliance with all food safety regulations and maintain rigorous quality control throughout the food preparation and service process.
- Collaborate with the event planning team to execute flawless catering services, ensuring client satisfaction.
- Oversee the procurement of high-quality ingredients and maintain strong relationships with suppliers.
- Minimum of 5 years of experience as an Executive Chef or Head Chef in a demanding catering or hospitality setting.
- Demonstrated expertise in menu planning, food presentation , and culinary techniques across various cuisines.
- Strong leadership and team management skills, with the ability to inspire and motivate kitchen staff.
- Proficiency in food safety standards, HACCP, and kitchen sanitation practices.
- Excellent organizational and budget management skills, with a keen eye for detail.
- Culinary degree or equivalent professional qualification is highly preferred.
- Competitive salary package with performance-based incentives.
- Opportunities for professional development and career advancement within a leading catering company.
- A dynamic and creative work environment with a focus on delivering exceptional culinary experiences in Batam .
- Staff meals and discounts on company services.
- Contribution to a renowned catering brand known for its quality and service.
'/%3e%3cpath%20d='M101.744%2012.4726L102.894%2016.1947L99.0021%2013.2201L101.744%2012.4726ZM105.3%208.40937H100.488L99.0026%203.59473L97.5116%208.41047L92.7%208.40385L96.5965%2011.3834L95.1055%2016.1942L99.0021%2013.2196L101.408%2011.3834L105.3%208.40992V8.40937Z'%20fill='white'/%3e%3cdefs%3e%3clinearGradient%20id='paint0_linear_5593_1381'%20x1='90'%20y1='9.44471'%20x2='99'%20y2='9.44471'%20gradientUnits='userSpaceOnUse'%3e%3cstop%20stop-color='%2300AD70'/%3e%3cstop%20offset='0.998594'%20stop-color='%2300B67A'/%3e%3cstop%20offset='1'%20stop-color='%23DCDCE6'/%3e%3c/linearGradient%3e%3c/defs%3e%3c/svg%3e){kind=small}
