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

Novotel Hotels; Makassar; On-site; IDR 900,000,000 - 1,300,000,000; Full time

Benefits offered by this job

Competitive annual salary

Health, dental, and vision insurance

Generous paid time off

Executive training programs

Industry conferences

Job summary

Marriott International in Makassar is seeking an Executive Chef to lead high-volume hotel kitchens. You will oversee culinary operations across banquet, room service, and restaurants, ensuring exceptional quality and safety while driving guest satisfaction and financial performance.

The role demands strong Chinese cuisine expertise, menu development, and staff leadership. You will mentor cooks, manage food costs, uphold sanitation standards, and partner with events teams to deliver outstanding

Qualifications

• Strong hands-on Chinese cooking techniques and menu development.
• Experience in banquet operations and large-scale events.

Responsibilities

• Lead kitchen management team across high-volume operations.
• Ensure sanitation and food safety standards are met.
• Develop and implement culinary guidelines and cost controls.
• Mentor and develop staff including direct reports.

Skills

Chinese cuisine expertise

Menu development

Food cost management

Staff leadership

Education

High school diploma or GED

Culinary degree (preferred)

Job description

Executive Chef

Executive Chef Lead High Volume 4 Star Hotel Kitchen

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

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

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.

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.
• Serves 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 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.
• Demonstrates 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 creates decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures accurate 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.

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.