Organization- Grand Hyatt Jakarta

Summary

Responsible for the efficient operation of the division in line with Hyatt's purpose: to care for people so they can be their best
Ensures delivery of brand signature experiences while meeting employee, guest, and owner expectations
Functions as the Production Manager for the Food & Beverage Department
Oversees all outlets and banquet operations to ensure smooth and successful performance
Ensures compliance with Hyatt standards and drives financial profitability of each outlet
Maintains high culinary standards, consistency, and quality across all dining venues
Drives menu innovation and creative culinary offerings aligned with luxury positioning
Ensures exceptional presentation and guest dining experience
Leads, coaches, and develops the culinary team to achieve high performance
Ensures strict adherence to hygiene, food safety, and HACCP standards
Collaborates with cross-functional teams to enhance guest satisfaction and operational excellence
Upholds the brand standards of Grand Hyatt Jakarta and Keraton at The Plaza

Qualifications

Apprenticeship or professional diploma in Food Production / Culinary Arts
Minimum 2 years of experience as Executive Chef or in a similar leadership role in a large-scale operation
Experience in multi-outlet operations (fine dining, all-day dining, and banquets) preferred
Strong practical, operational, and administrative skills
Strong leadership and team development capabilities
Creative mindset with passion for culinary excellence and innovation
Solid knowledge of international cuisines and current culinary trends
Proven ability to manage costs, productivity, and food quality standards
Strong understanding of hygiene standards, HACCP, and food safety regulations
Ability to work effectively in a fast-paced, luxury hospitality environment
Prior experience in international hotel brands is an advantage
Familiarity with the Jakarta market is preferred

Executive Chef