Japanese Executive Chef

Hotel Indonesia Kempinski Jakarta; Indonesia; On-site; IDR 600,000,000 - 800,000,000; Full time

Job summary

Hotel Indonesia Kempinski Jakarta seeks a Japanese Executive Chef to assist the Executive Chef in managing Oku Kitchen Operations, including menu planning and costing, organizing special events, developing new dishes, and maintaining product knowledge. The role emphasizes HACCP compliance, cost control, staff leadership and maintaining high standards of service in a luxury hotel environment.

You will work closely with the Executive Chef and Human Resources to ensure departmental performance and

Qualifications

• Native Japanese speaker with fluent command of English.
• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc).

Responsibilities

• Direct and coordinate activities of Japanese chefs and kitchen staff to ensure efficient, profitable service.
• Inspect food stores and refrigeration areas, ensure safety and reduce spoilage.
• Assist in controlling costs by minimizing waste and portion control.
• Ensure all food is prepared and served to the standards set by the Executive Chef.
• Maintain hygienic kitchen and OH&S compliance.

Skills

Japanese language

English language

Leadership

Interpersonal & communication

Negotiation

Education

Gastronomic education certificate

Job description

Japanese Executive Chef at Kempinski assists the Executive Chef in the management of Oku Kitchen Operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

The job of the Japanese Executive Chef - Japanese is executed satisfactorily when:

• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures is demonstrated, and equipment is operated safely and sensibly.
• HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

• Help to direct, control and co-ordinate the activities of all Japanese Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
• Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Japanese Executive Chef.
• Assist the Executive Chef in controlling cost by minimizing spoilage, utilising food surpluses and portion control.
• Check the quality and quantity of food received from the markets and stores.
• Ensure that all food is prepared and served according to the standards set by the Executive Chef.
• Monitor all Kitchen operating costs and take corrective action when necessary to reduce expenses.
• 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.
• Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.
• Responsible for duty roster, attendance record, and staff leave in accordance with hotel occupancy.
• Handle food requisitions, orders, and inter-kitchen transfers.
• Work with the Executive Chef and the Director of Human Resources to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented accordingly.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Work with related department in the preparation and management of the department's budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Requirements

• A Japanese Native
• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)

Professional Experience

• Proven track record in Japanese Kitchen Operations, with over six years' experience as a Japanese Chef and over three years in a kitchen management role in a luxury hotel environment
• Experience in a standalone F&B operation is beneficial
• International experience is preferred
• Interpersonal & Communication Skills: Strong negotiation, presentation, and relationship management capabilities, with the ability to effectively engage corporate clients and travel industry partners.
• Leadership & Collaboration: Proven ability to lead teams, foster cross-functional collaboration with marketing, and consistently deliver results in a dynamic, high-performance environment.
• Language Proficiency: Native Japanese speaker with fluent command of English.