Job Description

Company Description Hotel Indigo Bandung Dago Pakar is a hillside boutique hotel set 700 meters above sea level, surrounded by lush greenery, morning mists, and scenic views of Bandung city. The property is framed by pristine forests, plantations, and natural waterfalls, creating a tranquil yet inspiring environment. Located in a neighborhood rich with folk art, music, and local performers, the hotel blends local traditions with vibrant street culture. Guests enjoy easy access to nearby attractions such as Taman Hutan Raya Juanda, the city's botanical gardens, and hiking trails to Tebing Keraton for panoramic sunrise views.

Role Description The Executive Chef is a full-time, on-site role based in Bandung, responsible for leading all culinary operations at Hotel Indigo Bandung Dago Pakar. This role oversees menu planning, recipe development, and food presentation to ensure a distinctive, high-quality dining experience aligned with the hotel's boutique and locally inspired character. Day-to-day responsibilities include supervising kitchen staff, managing food production and service, maintaining food safety and hygiene standards, and controlling inventory and food costs. The Executive Chef collaborates with hotel management to design seasonal and event menus, supports banqueting and special functions, and ensures consistent quality across all dining outlets. The role also involves training and mentoring the culinary team, fostering a positive work environment, and integrating local ingredients and flavors into creative, guest-focused offerings.

Qualifications

Open for Expatriates.

Culinary expertise and creativity, including strong skills in menu development, recipe creation, and food presentation.
Kitchen operations and management skills, such as staff supervision, scheduling, and workflow organization in a high-volume environment.
Food safety, hygiene, and quality control skills, with knowledge of relevant standards, compliance requirements, and best practices.
Cost control and inventory management skills, including budgeting, purchasing, portion control, and waste reduction.
Leadership and team development skills, with the ability to train, mentor, and motivate a diverse culinary team.
Strong communication and collaboration skills to work effectively with front-of-house, events, and hotel management teams.
Experience in hotel or upscale restaurant environments; familiarity with boutique or lifestyle brands is an advantage.
Ability to incorporate local ingredients and regional culinary traditions into modern, guest-centric menus.
Relevant culinary education or professional certification, or equivalent hands-on experience at an Executive Chef or senior sous chef level.
Flexibility to work varied schedules, including weekends, evenings, and holidays as required by hotel operations.