Executive Chef

Executive Chef

We are looking for a visionary culinary professional with extensive experience in large-scale catering, a passion for excellence, and strong leadership abilities. The role includes overseeing all aspects of food production, menu development, kitchen management, and quality control across all catering operations in Makassar.

Location: Jalan Andi Djemma No. 130, Makassar South 90222, Indonesia

Job Category: Food and Beverage & Culinary

Position Type: Management

Contract: Full‑time

Responsibilities

• Accountable for overall success of the daily kitchen operations.
• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
• Supervises all kitchen areas to ensure a consistent, high quality product is produced.
• Responsible for guiding and developing staff including direct reports.
• Must ensure sanitation and food standards are achieved.
• Oversee all food preparation areas (banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (dish room and purchasing).
• Lead kitchen management team and provide direction for all day‑to‑day operations.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Act as a role model to demonstrate appropriate behaviors.
• Ensure property policies are administered fairly and consistently.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establish and maintain open, collaborative relationships with employees.
• Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manage department controllable expenses including food cost, supplies, uniforms and equipment.
• Participate in the budgeting process for areas of responsibility.
• Know and implement the brand's safety standards.
• Provide direction for menu development.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented, and create decorative food displays.
• Recognize superior quality products, presentations and flavor.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure employees maintain required food handling and sanitation certifications.
• Maintain purchasing, receiving and food storage standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day‑to‑day operations, ensuring the quality, standards and meeting the expectations of customers on a daily basis.
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations.
• Ensure employees receive on‑going training to understand guest expectations.
• Review comment cards, guest satisfaction results and other data to identify areas