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

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

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Executive training programs

Job summary

Marriott International, via its prominent catering client in Makassar, seeks an Executive Chef to lead the culinary division across multiple venues. The role drives menu development, kitchen management, and food safety, while mentoring staff and ensuring exceptional quality and guest satisfaction.

With at least 8 years in culinary leadership and a strong background in large-scale catering, you will manage costs, train teams, and uphold the highest standards of cuisine and service in Makassar.

Qualifications

• Strong knowledge and hands-on experience in Chinese cuisine, including techniques.
• Experience in banquet operations and large-scale events.
• Proven ability to develop menus and manage food costs.

Responsibilities

• Lead kitchen operations and staff across multiple venues.
• Develop innovative menus and control food costs.
• Ensure compliance with safety, sanitation, and HACCP standards.
• Mentor cooks and kitchen staff; drive culinary innovation.
• Collaborate with event planners to deliver bespoke experiences.

Skills

Chinese cuisine

Banquet operations

Menu development

Food cost management

Education

High school diploma or GED

Culinary degree or cert

Job description

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Executive Chef

Posted 20 days ago

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Job Description

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Jalan Andi Djemma No. 130, Makassar South 90222, Indonesia
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**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.
Well‑experienced in Chinese Cuisine, banquet production, and kitchen operations.
**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.
- Serving 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 with employees and ensures employees do the same 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.
- Demonstrate 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 create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper 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._
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, a prominent catering organization with multiple venues across Makassar , is 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. We are looking for a visionary culinary professional with extensive experience in large‑scale catering, a passion for excellence, and strong leadership abilities. 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.

About the Role

Our client, a prominent catering organization with multiple venues across Makassar , is 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. We are looking for a visionary culinary professional with extensive experience in large‑scale catering, a passion for excellence, and strong leadership abilities. 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.