Master Chinese Cuisine Chef – Mainland & Hk | Lead Kitchen

Indonesia Huabao Industrial Park; Jawa Barat; On-site; IDR 80,000,000 - 110,000,000; Full time

Benefits offered by this job

Competitive salary

Health insurance

Professional growth opportunities

Job summary

Indonesia Huabao Industrial Park in Jakarta is seeking an experienced Head Chef to lead the culinary team. You will oversee menu development, food costing, staff management, and ensure the highest standards of quality and hygiene.

The role requires 7+ years in culinary roles with 3+ years as Head or Sous Chef, strong Indonesian cuisine expertise, HACCP certification, and the ability to thrive in a fast-paced kitchen; competitive salary and benefits offered.

Qualifications

• Minimum 7 years culinary experience with at least 3 years as Head Chef or Sous Chef.
• Proven expertise in Indonesian cuisine and traditional cooking techniques.
• Strong leadership, communication and organizational skills.
• Certification in food safety and sanitation (e.g., HACCP).
• Ability to work under pressure in a fast-paced kitchen.
• Creative flair for developing new culinary concepts.

Responsibilities

• Develop and execute creative and seasonal Indonesian menus.
• Manage all kitchen operations: inventory control, ordering, and supplier relations.
• Lead and mentor a team of cooks and kitchen staff to foster a positive and productive work environment.
• Ensure compliance with health, safety, and sanitation regulations and standards.
• Maintain precise food costing and budget adherence for the kitchen.
• Oversee the preparation and presentation of all dishes to guarantee consistent quality.

Skills

Culinary leadership

Food safety

Menu development

Food costing & budgeting

Staff management

Indonesian cuisine

Education

High school diploma or GED

Culinary degree or related 2-year program

Job description

Job Description

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** One Marriott Drive, Need Address, Jakarta Pusat 10270, Indonesia
**VIEW ON MAP** ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross‑trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**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.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to 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.
- Attends and participates in all pertinent meetings.
**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.**
**Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh‑so‑familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward‑thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.**
**JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co‑workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well‑being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.**

Head Chef – Jakarta

**About the Role**
Our client is seeking an experienced and innovative Head Chef to lead their culinary team in Jakarta . This role is crucial in maintaining and elevating the restaurant's reputation for authentic Indonesian cuisine. You will be responsible for the entire kitchen operation, from menu development and food costing to staff management and ensuring the highest standards of food quality and hygiene. We are looking for a passionate leader who can inspire a team and deliver exceptional dining experiences to our patrons, contributing significantly to the vibrant culinary scene in Jakarta .

Key Responsibilities

• Develop and execute creative and seasonal menus featuring authentic Indonesian dishes .
• Manage all kitchen operations, including inventory control, ordering, and supplier relations.
• Lead, train, and mentor a team of cooks and kitchen staff to foster a positive and productive work environment.
• Ensure compliance with all health, safety, and sanitation regulations and standards.
• Maintain precise food costing and budget adherence for the kitchen department.
• Oversee the preparation and presentation of all dishes to guarantee consistent quality and visual appeal.

Requirements

• Minimum 7 years of progressive experience in culinary roles, with at least 3 years as a Head Chef or Sous Chef in a reputable establishment.
• Proven expertise in Indonesian cuisine and traditional cooking techniques.
• Strong leadership, communication, and organizational skills.
• Certification in food safety and sanitation (e.g., HACCP).
• Ability to work under pressure, manage multiple priorities, and maintain high standards in a fast‑paced kitchen environment.
• Creative flair and a passion for developing new culinary concepts.

Benefits

• Competitive salary and performance‑based incentives.
• Opportunities for professional growth and culinary innovation.
• Health insurance and other standard employee benefits.
• A dynamic and collaborative work environment in the heart of Jakarta .
• Employee discounts on dining and other services.