Executive Chef

Eminence Global Ltd.; Bogor; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Eminence Global Ltd. is seeking an Executive Chef to lead the culinary operation for a hospitality group with multiple F&B outlets, breakfast services, banquets, and MICE.

This senior role calls for a hands-on culinary leader who can balance exceptional guest experiences with strong commercial results. The Executive Chef will be responsible for menu development, food costing, P&L oversight, and team leadership.

Qualifications

• Minimum 5 years of senior culinary leadership experience in international or five-star hotels/resorts.
• Proven experience as Executive Chef or equivalent senior culinary leadership role.
• Strong experience managing multi-outlet hotel operations and banqueting/MICE.
• Excellent knowledge of food costing, recipe costing, menu engineering, inventory and P&L.
• Demonstrated ability to improve food quality while controlling costs and increasing profitability.
• Strong HACCP and food-safety knowledge.
• Proven team leadership, training, and organizational skills.
• Creative and commercially minded approach to menu development.
• Strong communication skills in Bahasa Indonesia and English.
• Comfortable working in a KPI-driven and performance-oriented environment.
• Indonesian citizens/local candidates preferred.
• Willing to be based in West Java.

Responsibilities

• Lead and manage the entire culinary operation across multiple F&B outlets and banquet facilities
• Develop, review, and implement menus aligned with guest expectations and commercial objectives
• Lead menu engineering, identifying high-performing and underperforming dishes based on popularity and profitability
• Maintain accurate recipe costing, standardized recipes, portion control, and food-cost management
• Take ownership of food cost performance, inventory, waste reduction, purchasing controls, and kitchen productivity
• Review F&B P&L performance and implement corrective actions where required
• Maintain the highest standards of food quality, presentation, consistency, hygiene, HACCP, and food safety
• Work closely with F&B, Finance, Purchasing, Cost Control, Sales & Marketing, and Operations
• Develop commercially attractive concepts for restaurants, breakfast, banquets, events, and seasonal promotions
• Lead, train, restructure, and develop the culinary team where required
• Manage kitchen manpower and productivity according to business volume
• Establish clear SOPs, accountability, training plans, and performance standards
• Support CAPEX planning and ensure kitchen equipment is properly maintained and utilized

Skills

Culinary leadership

Menu engineering

Food cost control

P&L management

Team leadership

Food safety HACCP

Menu development

Cost optimization

Job description

Eminence Global is a hospitality group focused on high-performing restaurant concepts delivering consistent, high-quality guest experiences. We prioritize execution, accountability, and measurable results across all operations.

Role Overview

This is a senior leadership position for acommercially minded culinary professionalwho can combine exceptional food quality with strong financial discipline, menu innovation, operational efficiency, and team leadership.

The Executive Chef will take full ownership of the property’s culinary operation, overseeing multiple F&B outlets, breakfast operations, banqueting and MICE.

We are not looking only for a talented Chef. We are looking for aculinary business leaderwho understands that a successful kitchen must deliver outstanding guest experiences while achieving strong commercial and operational results.

Key Responsibilities

• Lead and manage the entire culinary operation across multiple F&B outlets and banquet facilities
• Develop, review, and implement menus aligned with guest expectations and commercial objectives
• Leadmenu engineering, identifying high-performing and underperforming dishes based on popularity and profitability
• Maintain accurate recipe costing, standardized recipes, portion control, and food-cost management
• Take ownership offood cost performance, inventory, waste reduction, purchasing controls, and kitchen productivity
• Review F&B P&L performance and implement corrective actions where required
• Maintain the highest standards of food quality, presentation, consistency, hygiene, HACCP, and food safety
• Work closely with F&B, Finance, Purchasing, Cost Control, Sales & Marketing, and Operations
• Develop commercially attractive concepts for restaurants, breakfast, banquets, events, and seasonal promotions
• Lead, train, restructure, and develop the culinary team where required
• Manage kitchen manpower and productivity according to business volume
• Establish clear SOPs, accountability, training plans, and performance standards
• Support CAPEX planning and ensure kitchen equipment is properly maintained and utilized

Non-Negotiable Requirements

• Minimum5 years of senior culinary leadership experiencein international or five-star hotels/resorts
• Proven experience asExecutive Chef or equivalent senior culinary leadership role
• Strong experience managingmulti-outlet hotel operations and banqueting/MICE
• Excellent knowledge offood costing, recipe costing, menu engineering, inventory and P&L
• Demonstrated ability to improve food quality while controlling costs and increasing profitability
• Strong HACCP and food-safety knowledge
• Proven team leadership, training, and organizational skills
• Creative and commercially minded approach to menu development
• Strong communication skills inBahasa Indonesia and English
• Comfortable working in a KPI-driven and performance-oriented environment
• Indonesian citizens/local candidates preferred
• Willing to be based inWest Java

Qualifications

The successful candidate will be expected to demonstrate measurable improvements in:

• Food cost and gross profit performance
• Menu profitability and product mix
• Recipe costing and portion consistency
• Food quality and guest satisfaction
• Breakfast and outlet performance
• Waste and inventory control
• Kitchen hygiene and HACCP compliance
• Team productivity, training, and accountability
• Banquet and event execution

What We Value

• Operators, not talkers
• Ownership mentality
• Consistency under pressure

If you are an Executive Chef who combines culinary creativity with strong commercial and operational leadership, we would like to hear from you.