JOB SUMMARY

Responsible for providing strategic leadership and operational guidance across all culinary and hygiene functions within ARYADUTA Hotels. This role focuses on strengthening the brand's culinary identity—Iconically Indonesian and Globally Inspired—by developing standardized recipes and consistent menu offerings across all units. The role also oversees hygiene and food safety across kitchens, stores, and chillers, in all properties while continuously improving Restaurants and Bars concepts.

Working closely with the hotel-Executive Chefs, the position uplifts kitchen operations, introduces programs such as guest chef collaborations, be property based in the absence of Executive Chef ensuring that all culinary and hygiene standards are upheld consistently across the group.

Promotes the desired work culture around the core values of ARYADUTA Hotel Group and the Brand Ethos

Leadership & Management:

Provide strategic leadership for restaurants, bars, kitchen operations, catering, and banquets
Oversee the Culinary team across multiple properties, ensuring alignment with hotel policies and standards.
Conduct regular team meetings, training, and briefings to maintain a motivated and high-performing team.
Provides a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
Implement and monitor systems to track departmental goals, ensuring compliance with hospitality laws and operational best practices.

Commercial Acumen:

Support to develop and execute revenue-driving strategies, including budgeting and forecasting for critical F&B outlets as designated by VP Operations
Establish and maintain strong business relationships to drive sales and partnerships.
Have good market intelligence of competition hotels and upscale restaurants offerings and be ahead of the curve
Support Chefs in preparing / executing year around marketing calendar in a timely manner by working together with the units Executive Chef

Financial Management:

Primary focus to support hotels to achieve or exceed budget revenue
Ensure recipes prepared use quality ingredients but int he right quantity with reduced wastage
Achieve consistency of menu items to help drive global procurement and hence save costs
Implement tracking and reporting systems to measure and control costs effectively.

Menu Development & Quality Control:

Collaborate with Executive Chefs to curate and update menus that are diverse, high-quality, and market-relevant.
Stay updated on food and beverage trends to ensure that menus are innovative and appealing to guests.
Maintain consistency in food preparation, portion control, and presentation across all outlets.
Regularly review and adjust pricing to maintain competitiveness and profitability.
Prepare detailed recipes for all menu items in A la Carte and Buffet. Receipes should include methods or cooking, portions, measures, marination, cooking method and time, serving, presentation and also storage

Guest Experience & Service Standards:

Ensure consistency of of all major dishes across the portfolio
Monitor online feedback from guests regarding food and guide chefs to improve
Whenever based in hotels, pay attention to guest feedback. Interact with guests to obtain direct feedback and take corrective measures

Health & Safety Compliance:

Be familiar with property safety, first aid and fire and emergency procedures
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
Demonstrates 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

Hygiene & Sanitation Oversight:

Lead the development and implementation of Food Safety Management System (FSMS) across all kitchens and outlets in the group.
Monitor and ensure full compliance with government and brand hygiene standards (e.g., ISO, BPOM).
Conduct routine audits, inspections, and risk assessments to proactively identify hygiene issues and opportunities for improvement.
Liaise with local health authorities and external auditors during inspections or certifications.
Train and mentor all Culinary and stewarding staff on hygiene and sanitation best practices.
Manage pest control programs and waste disposal systems in collaboration with Engineering and Housekeeping.
Oversee food safety labelling, storage, and expiry compliance procedures.
Maintain detailed hygiene documentation and reports to support operational transparency and traceability.

Culinary Standardization & Innovation:

Lead the development of standardized recipes across all hotel units, ensuring consistency in taste, quality, and presentation.
Align culinary offerings with the brand tagline Iconically Indonesian and Globally Inspired.
Enhance and refine the concepts for outlets and Bar operations.
Review and propose improvements for F&B concepts, including chinaware, flatware, and cutlery standards—especially for F&B outlets and banquet operations.
Evaluate the existing culinary talent and provide coaching to build consistency and high performance (Attitude for Altitude).
Spearhead the Guest Chef concept to introduce fresh culinary experiences and brand engagement.

Collaboration with Other Departments:

Work closely with Sales & Marketing to develop and promote new F&B products and services.
Partner with the Purchasing team to optimize procurement processes and supplier relationships.

DNA:

Diploma or Bachelor's degree in Civil Engineering, Construction Management, or related field.
Minimum 5–7 years of experience in field supervision or site management roles. Experience in hospitality, commercial, or mixed-use construction projects is preferred
Able to read construction drawings and technical specifications.
Familiar with project planning tools and site management systems.
Basic computer skills (MS Office, email) and English communication preferred.
Strong leadership and field coordination skills.
High attention to detail and accountability.
Effective communication and conflict resolution abilities.
Proactive, hands-on, and safety-focused mindset.
Ability to work under pressure and in dynamic environments.

Group Director of Culinary & Hygiene