Executive Chef

Novotel Hotels; Makassar; On-site; IDR 600,000,000 - 900,000,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Executive training programs

Industry conferences

Job summary

Novotel Hotels in Makassar seeks an Executive Chef to lead all culinary operations for large-scale catering. You will oversee menu development, kitchen management, and quality control across venues, driving excellence in food preparation and service.

The role requires 8+ years in culinary roles, including 4+ in executive positions, with strong leadership and cost-control skills. You will mentor staff, ensure top sanitation standards, and collaborate with event planners to create exceptional

Qualifications

• Minimum 8 years of progressive culinary experience, including 4 years in an Executive/Head Chef role.
• Proven leadership and management skills across multi-location catering.
• Strong knowledge of menu engineering and food safety.

Responsibilities

• Oversee all culinary operations across multiple catering venues.
• Develop innovative menus for events and venues.
• Control food costs, inventory, and supplier relationships.
• Ensure strict adherence to food safety and sanitation standards.
• Lead kitchen teams, train staff, and monitor performance.
• Collaborate with event planners to deliver bespoke culinary experiences.

Skills

Culinary leadership

Menu development

Food cost control

Staff mentoring

Sanitation standards

Education

Culinary degree or equivalent certification

Job description

Executive Chef

We are looking for a visionary culinary professional with extensive experience in large-scale catering, a passion for excellence, and strong leadership abilities. The role includes overseeing all aspects of food production, menu development, kitchen management, and quality control across all catering operations in Makassar.

Location: Jalan Andi Djemma No. 130, Makassar South 90222, Indonesia

Job Category: Food and Beverage & Culinary

Position Type: Management

Contract: Full‑time

Responsibilities

• Accountable for overall success of the daily kitchen operations.
• Exhibit 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.
• Oversee all food preparation areas (banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (dish room and purchasing).
• Lead kitchen management team and provide direction for all day‑to‑day operations.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Act as a role model to demonstrate appropriate behaviors.
• Ensure property policies are administered fairly and consistently.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establish and maintain open, collaborative relationships with employees.
• Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manage department controllable expenses including food cost, supplies, uniforms and equipment.
• Participate in the budgeting process for areas of responsibility.
• Know and implement the brand's safety standards.
• Provide direction for menu development.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented, and create decorative food displays.
• Recognize superior quality products, presentations and flavor.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure employees maintain required food handling and sanitation certifications.
• Maintain purchasing, receiving and food storage standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day‑to‑day operations, ensuring the quality, standards and meeting the expectations of customers on a daily basis.
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations.
• Ensure employees receive on‑going training to understand guest expectations.
• Review comment cards, guest satisfaction results and other data to identify areas of improvement.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Ensure employees are treated fairly and equitably.
• Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administer the performance appraisal process for direct report managers.
• Interact with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observe service behaviors of employees and provide feedback to individuals and or managers.
• Manage employee progressive discipline procedures for areas of responsibility.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Provide information to executive teams, managers and supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person.
• Analyze information and evaluating results to choose the best solution and solve problems.

**Candidate Profile**

Possesses strong knowledge and hands‑on experience in Chinese Cuisine, including traditional and modern Chinese cooking techniques, menu development, and food cost management. Highly skilled in banquet operations, capable of organizing and executing large‑scale events, coordinating kitchen workflows, managing manpower, and ensuring exceptional food quality and service standards.

**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.

Well‑experienced in Chinese Cuisine, banquet production, and kitchen operations.

**CORE WORK ACTIVITIES**

Includes all sections above.

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.

**Company Culture**

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

**Our client** is a prominent catering organization with multiple venues across Makassar, seeking an accomplished Executive Chef to lead its entire culinary division. This senior role is responsible for overseeing all aspects of food production, menu development, kitchen management, and quality control across all catering operations. You will drive culinary innovation, manage food costs effectively, mentor a team of chefs and kitchen staff, and ensure the highest standards of food safety and hygiene. This is a leadership opportunity to shape the culinary direction of a growing enterprise and significantly impact its success. If you are ready to take on a challenging and rewarding role at the forefront of the catering industry in Makassar, we encourage you to apply. Help define the future of exceptional dining experiences.

**Key Responsibilities**

• Develop and implement innovative, high‑quality menus for various catering events and venues.
• Oversee all culinary operations, ensuring consistency and excellence in food preparation and presentation.
• Manage and lead kitchen teams across multiple locations, fostering a positive and productive work environment.
• Control food costs, optimize inventory management, and manage supplier relationships.
• Ensure strict adherence to all food safety, sanitation, and health regulations.
• Conduct regular training sessions for kitchen staff to enhance culinary skills and operational efficiency.
• Collaborate with event planners and management to create bespoke culinary experiences for clients.
• Maintain kitchen equipment and facilities, ensuring they are in optimal working condition.
• Monitor industry trends and incorporate new techniques and ingredients into menu offerings.
• Achieve and maintain budgeted food cost percentages and labor costs.

**Requirements**

• Minimum of 8 years of progressive culinary experience, with at least 4 years in an Executive Chef or Head Chef role, preferably in a multi‑unit catering environment.
• Proven expertise in diverse cuisines and advanced culinary techniques.
• Strong understanding of menu engineering, food cost control, and inventory management systems.
• Exceptional leadership, management, and team‑building skills.
• Demonstrated ability to manage budgets and financial performance effectively.
• Excellent knowledge of food safety, sanitation, and HACCP principles.
• Ability to work under pressure and manage complex operations in a fast‑paced setting.
• Culinary degree or equivalent professional certification is essential.
• Strong communication and interpersonal skills.
• Flexibility to travel between venues and work irregular hours, including evenings and weekends, as needed.

**Benefits**

This executive position offers a highly competitive annual salary of Rp , along with an attractive bonus structure tied to performance and profitability. Comprehensive health, dental, and vision insurance is provided. Generous paid time off and significant opportunities for professional development, including executive training programs and industry conferences, are available. This is a premier opportunity to lead culinary innovation within a respected organization in Makassar, with significant scope for career advancement and impact. Join a high‑caliber team and shape the future of catering excellence.

**Other Roles** - **Head Chef – Event Catering** in Makassar. - **Executive Chef – Luxury Resort & Spa** near Makassar. - **Head Chef – Upscale International Cuisine** in Makassar. - **Remote Head Chef – Virtual Dining Experiences**. - **Remote Executive Chef – Digital Platforms**. - **Remote Head Chef – Corporate Catering**. - **Remote Head Chef – Corporate Catering (Corporate events)**. - **...** (additional remote and regional positions.)

**All positions** share similar responsibilities, requirements, and benefits structure, as detailed in the respective sections above.

**Equal‑Opportunity Statement**

We are committed to diversity and equal opportunity and welcome applications from candidates of all backgrounds, including individuals with disabilities, veterans, and other protected classes.