Kitchen Operations Lead: Menu, Staff & Quality

Medics8; Jawa Barat; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

Marriott Hotels in Jakarta seeks a highly skilled kitchen leader to manage quality, consistency, and production for the hotel's restaurant. You will lead a team, coordinate menus, purchases and staffing while ensuring sanitation and compliance with food standards.

The role focuses on developing staff, achieving budget goals, and delivering exceptional guest service through strong leadership and culinary excellence.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• Or 2-year degree in Culinary Arts, Hotel and Restaurant Management with 2 years experience.

Responsibilities

• Accountable for the quality, consistency and production of the restaurant kitchen.
• Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies.
• Plans and manages food quantities and plating requirements for the restaurant.
• Leads shift teams while preparing food items and executing requests according to specifications.
• Sets and supports achievement of kitchen goals, including budget goals and performance goals.
• Provides exceptional customer service and handles guest feedback to improve satisfaction.

Education

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Job description

Marriott Hotels in Jakarta seeks a highly skilled kitchen leader to manage quality, consistency, and production for the hotel's restaurant. You will lead a team, coordinate menus, purchases and staffing while ensuring sanitation and compliance with food standards.

The role focuses on developing staff, achieving budget goals, and delivering exceptional guest service through strong leadership and culinary excellence.