Executive Chef

About Four Seasons :

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location :

The Four Seasons Hotel Jakarta is located in the Sudirman Central Business District (SCBD), one of the most prestigious areas of Jakarta, Indonesia. It provides easy access to corporate offices, shopping centers, and entertainment venues. Open since July 2016, Four Seasons Hotel Jakarta provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. The hotel offers a range of rooms and suites designed with a blend of modern luxury and Indonesian culture. These accommodations are equipped with top-notch amenities and offer cityscape views. The hotel also supports Indonesian culture and art, with an extensive art collection on display and regular cultural events. Recent awards and honors include the Top 20 List for Hotels in Asia as voted by the readers of Conde Nast Traveler.

About the role

Four Seasons Hotel Jakarta is searching for an Executive Chef to join our incredible team of passionate service providers. Our Executive Chef will have a special talent and passion for ensuring the culinary team delivers the highest culinary standards consistently to make the food offering the center of our guest experience.

What you will do :

• Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department.
• Demonstrate effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation is executed.
• Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus.
• Oversee tastings for prospective business. Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience.
• Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Provide on-going training and development of talent.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Ensure proper certification and training for all staff.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Work harmoniously and professionally with team member and others.

What you bring :

What we offer :