Executive Kitchen Lead & Menu & Events

Kempinski Hotels; Jakarta Pusat; On-site; IDR 446,400,000 - 669,600,000; Full time

Job summary

Kempinski Hotels in Jakarta is seeking a Kitchen team member who will prepare and serve a la carte items while supervising junior members of the Kitchen Brigade. You will work in the Kitchen department and ensure guest expectations are met.

Responsibilities include organizing events, drafting concept menus, maintaining hygiene, monitoring costs, and ensuring HACCP compliance, while supporting budget management and safe operations.

Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Work with superior in the preparation and management of the department's budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Implement and practice HACCP.

Job description

Kempinski Hotels in Jakarta is seeking a Kitchen team member who will prepare and serve a la carte items while supervising junior members of the Kitchen Brigade. You will work in the Kitchen department and ensure guest expectations are met.

Responsibilities include organizing events, drafting concept menus, maintaining hygiene, monitoring costs, and ensuring HACCP compliance, while supporting budget management and safe operations.