Global Culinary Lead: Cross-Outlet Ops & Growth

Melia Hotels International S.A.(Meliá); Jakarta Pusat; On-site; IDR 120,000,000 - 240,000,000; Full time

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Job summary

Melia Hotels International S.A.(Meliá) seeks a senior culinary leader to oversee all culinary operations across the hotel and Operations Centre, ensuring top-tier food quality and guest experience while driving efficiency and profitability.

Responsibilities include implementing standards, leading outlets, tracking trends, supporting openings, budgeting, and developing culinary teams, with focus on HACCP compliance and sustainability.

Qualifications

• 3–5 years in senior culinary or F&B management roles.
• Degree in Hospitality, Tourism, Culinary Arts, or related field.
• Additional language is an advantage.
• Knowledge of F&B trends and pre-opening operations.
• Familiar with POS systems, purchasing system and MS Office.
• Strong leadership, communication, and problem-solving skills.

Responsibilities

• Implement and maintain F&B culinary standards, SOPs, and brand guidelines.
• Lead kitchen operations across all outlets to ensure consistency and quality.
• Monitor food trends and competition to improve menus and concepts.
• Support pre-openings, rollouts, and operational improvements.
• Support budgeting, forecasting, and cost control.
• Monitor P&L performance and take corrective actions when needed.
• Lead training and development of culinary teams.
• Manage staffing levels, scheduling, and performance reviews.
• Ensure full compliance with HACCP and food safety standards.
• Support audits and implement corrective actions when required.
• Promote sustainability practices, including waste reduction and local sourcing.

Skills

Leadership

Communication

Problem-solving

Education

Hospitality/Culinary degree

Tools

POS systems

Purchasing system

MS Office

Job description

Melia Hotels International S.A.(Meliá) seeks a senior culinary leader to oversee all culinary operations across the hotel and Operations Centre, ensuring top-tier food quality and guest experience while driving efficiency and profitability.

Responsibilities include implementing standards, leading outlets, tracking trends, supporting openings, budgeting, and developing culinary teams, with focus on HACCP compliance and sustainability.