JOB SUMMARY

The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, hygiene, and guest satisfaction. This role leads the kitchen team, develops menus, manages food costs and budgets, controls inventory, and ensures compliance with food safety regulations. The Executive Chef works closely with other departments to deliver exceptional dining experiences while maintaining operational efficiency and profitability.

MAIN RESPONSIBILITIES (A few key points will include (but not limited to):

What you will do:

Menu Development:

To be responsible for creating, evolving and controlling the standard of all menus. Continually improving and adapting to the current trends and staying ahead of the curve.
To develop and maintain menu items in co ordinance with the concept of the respective outlet.
Collaborate with the management team to establish pricing and ensure menu items are cost-effective and profitable.

Kitchen Development:

To ensure that agreed quality, hygiene and other standards are kept or surpassed, at all times.
Attend or host weekly kitchen meetings with Executive Sous and Chef de cuisines.
Conduct weekly inspections of kitchens with photos and follow up to appropriate parties. GM, Front of house, stewarding and engineering.

Commercial Acumen:

Fully aware of outlets strategies, budget and forecast.
Support established marketing, promotions calendar in advance.
Ensure food quality and presentation is upscale and consistent.
Have good market intelligence of competition hotels and upscale restaurants offerings and be ahead of the curve.
Work with Director Sales and Marketing to promote Chef's table dinner events for key clientele of the hotel.

Staff Leadership:

Helps create a harmonious and open environment within the kitchen and promote communication with the front of house team members.
Hold daily briefing with key kitchen team members.
Creates enthusiasm for training and development amongst all team members.
Motivates and leads by example.
Perform any other reasonable duties as required by the department head from time to time.
Technical knowledge and job skills training including effective use of provided materials.
Complete detailed checks of the entire outlet operation during all service periods taking necessary actions to correct any deviation from quality standards.
To oversee all ordering and quality of goods arriving into the building.
Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and making adjustments anticipating unscheduled business.
Communication of local and international food trends and market needs to all team members.

Food Safety & Sanitation:

Ensure full compliance to FSMS standards.
Communication of local requirements, food sanitation laws, safety regulations and other to all team members.
Aryaduta food & safety audit.
To maintain food consistency.

Staff & Training Developments:

Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards.
Comply with company grooming standards unless the DORB gives specific exceptions.
Attend key briefings and training sessions.

Guest Relations:

Relate guest comments, positive or negative, and take proper actions.
Collaborate with the front-of-house team to ensure smooth communication and service between the kitchen and dining areas.
Participate in special events or tastings, showcasing culinary expertise and enhancing guest experiences.

Budgeting & Financial Management:

Primary focus is to achieve or exceed budget revenue.
Prepare and manage a cost-effective budget with measurable targets for the department within the financial parameters set down by the hotel budget.
Effectively monitor and analyse variations from the budget.
Develop systems that measure the profitability of the department.
Manage within budgeted food cost while maintaining the highest standards.
Control food wastage in the kitchen by ensuring the culinary team understands the concept of efficient food slicing and portion management.
To meet budgetary requirements in operating equipment and general cost.
To create a strategy to constantly, improve and generate greater efficiency in cost operational context.
Be fully responsible for the labour budget of the culinary department.

Collaboration with Other Departments:

To work closing with the Director of Restaurants and Bars to create and maintain outlets that meet the highest possible standard.

Others:

Achieve the monthly and annual Key Performance Indicators (KPIs) assigned, which will be outlined separately. KPIs may include, but are not limited to, targets related to productivity, quality, efficiency, compliance, and contributions to team or departmental objectives.
Accept temporary or permanent transfers to another section, department, or Aryaduta property, as required by business needs and performance considerations.
Perform other duties and responsibilities as assigned by the superior, which are relevant to the role and support departmental or organizational objectives.

DNA:

Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior leadership role (Executive Sous Chef or Executive Chef) in a 4- or 5-star hotel or luxury resort.
Advanced knowledge of international cuisine, culinary techniques, and food presentation.
Skilled in kitchen budgeting, food cost control, waste reduction, and profitability strategies.
Exceptional ability to lead, motivate, and train multicultural kitchen teams.
Expert in HACCP, health regulations, and international hotel brand compliance.

Executive Chef ARYADUTA Lippo Village