Executive Chef: Lead High-Volume 4-Star Hotel Kitchen

Novotel Hotels; Makassar; On-site; IDR 350,000,000 - 700,000,000; Full time

Job summary

Novotel Makassar Grand Shayla seeks an Executive Chef to lead a large kitchen brigade, ensuring top-tier quality and consistency across all dining outlets. You will oversee menu development, food safety and cost control while guiding teams in high-volume conference, banqueting and à la carte service.

You will partner with Sales & Events to deliver memorable, high-impact experiences and contribute to strategic planning and continuous improvement across the hotel’s culinary program.

Qualifications

• Proven experience as an Executive Chef in a 4-star hotel.
• Strong background in menu development and à la carte service.
• Exceptional leadership skills with the ability to inspire and mentor large teams.
• Sound financial acumen including budgeting, forecasting and cost control.
• A hands-on leadership style with strong operational presence.
• A commitment to culinary excellence, innovation and consistency.

Responsibilities

• Lead, mentor and inspire a large, diverse kitchen brigade, including stewarding, to deliver excellence every service.
• Direct high-volume conference, banqueting and à la carte operations with precision and consistency.
• Uphold exceptional standards of quality, presentation and consistency.
• Drive food cost control to achieve budget targets.
• Ensure full compliance with food safety and brand standards.
• Partner with Sales & Events to deliver seamless, high-impact event experiences.
• Contribute to strategic planning, innovation and continuous improvement initiatives.

Skills

Executive leadership

Menu development

Food cost control

Quality standards

Food safety

Job description

Novotel Makassar Grand Shayla seeks an Executive Chef to lead a large kitchen brigade, ensuring top-tier quality and consistency across all dining outlets. You will oversee menu development, food safety and cost control while guiding teams in high-volume conference, banqueting and à la carte service.

You will partner with Sales & Events to deliver memorable, high-impact experiences and contribute to strategic planning and continuous improvement across the hotel’s culinary program.