Executive Chef

Hyatt Hotels Corporation; Jakarta Pusat; On-site; IDR 669,600,000 - 1,004,400,000; Full time

Job summary

Hyatt Hotels Corporation's Grand Hyatt Jakarta is seeking an Executive Chef to lead the Food & Beverage division with strong operational and culinary leadership.

You will oversee all outlets and banquets, ensure brand standards, drive menu innovation, control costs, and mentor a high-performing culinary team in a luxury, fast-paced setting.

Experience with international cuisines and HACCP required; Jakarta market familiarity preferred.

Qualifications

• Apprenticeship or professional diploma in Food Production / Culinary Arts.
• Minimum 2 years of experience as Executive Chef or in a similar leadership role in a large-scale operation.
• Experience in multi-outlet operations (fine dining, all-day dining, and banquets) preferred.
• Strong practical, operational, and administrative skills.
• Strong leadership and team development capabilities.
• Creative mindset with passion for culinary excellence and innovation.
• Solid knowledge of international cuisines and current culinary trends.
• Proven ability to manage costs, productivity, and food quality standards.
• Strong understanding of hygiene standards, HACCP, and food safety regulations.
• Ability to work effectively in a fast‑paced, luxury hospitality environment.
• Prior experience in international hotel brands is an advantage.
• Familiarity with the Jakarta market is preferred.

Responsibilities

• Responsible for the efficient operation of the division in line with Hyatt’s purpose: to care for people so they can be their best
• Ensures delivery of brand signature experiences while meeting employee, guest, and owner expectations
• Functions as the Production Manager for the Food & Beverage Department
• Oversees all outlets and banquet operations to ensure smooth and successful performance
• Ensures compliance with Hyatt standards and drives financial profitability of each outlet
• Maintains high culinary standards, consistency, and quality across all dining venues
• Drives menu innovation and creative culinary offerings aligned with luxury positioning
• Ensures exceptional presentation and guest dining experience
• Leads, coaches, and develops the culinary team to achieve high performance
• Ensures strict adherence to hygiene, food safety, and HACCP standards
• Collaborates with cross-functional teams to enhance guest satisfaction and operational excellence
• Upholds the brand standards of Grand Hyatt Jakarta and Keraton at The Plaza

Skills

Leadership

Culinary excellence

Cost control

HACCP

Food safety

Multi-outlet operations

Creativity

Market knowledge

Team development

Productivity

Education

Apprenticeship or diploma in Food Production / Culinary Arts

Job description

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

• Responsible for the efficient operation of the division in line with Hyatt’s purpose: to care for people so they can be their best
• Ensures delivery of brand signature experiences while meeting employee, guest, and owner expectations
• Functions as the Production Manager for the Food & Beverage Department
• Oversees all outlets and banquet operations to ensure smooth and successful performance
• Ensures compliance with Hyatt standards and drives financial profitability of each outlet
• Maintains high culinary standards, consistency, and quality across all dining venues
• Drives menu innovation and creative culinary offerings aligned with luxury positioning
• Ensures exceptional presentation and guest dining experience
• Leads, coaches, and develops the culinary team to achieve high performance
• Ensures strict adherence to hygiene, food safety, and HACCP standards
• Collaborates with cross-functional teams to enhance guest satisfaction and operational excellence
• Upholds the brand standards of Grand Hyatt Jakarta and Keraton at The Plaza

Qualifications

• Apprenticeship or professional diploma in Food Production / Culinary Arts
• Minimum 2 years of experience as Executive Chef or in a similar leadership role in a large-scale operation
• Experience in multi-outlet operations (fine dining, all-day dining, and banquets) preferred
• Strong practical, operational, and administrative skills
• Strong leadership and team development capabilities
• Creative mindset with passion for culinary excellence and innovation
• Solid knowledge of international cuisines and current culinary trends
• Proven ability to manage costs, productivity, and food quality standards
• Strong understanding of hygiene standards, HACCP, and food safety regulations
• Ability to work effectively in a fast‑paced, luxury hospitality environment
• Prior experience in international hotel brands is an advantage
• Familiarity with the Jakarta market is preferred

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