Executive Chef (Expatriate) | AYANA Komodo

AYANA HospitalityKomodo, East Nusa Tenggara, ID

30+ hari yang lalu

Jenis pekerjaan

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Uraian Tugas

Job Title : Executive Chef

Location : AYANA Labuan Bajo (AYANA Komodo Waecicu Beach), Flores, Indonesia

Reports to : General Manager

Role Summary

Lead all culinary operations for a luxury, multi-outlet seaside resort, delivering world-class, guest-centric cuisine that showcases premium seafood and local Flores produce alongside international offerings. Drive quality, innovation, sustainability, food safety, and profitability across restaurants, bars, in-room dining, banqueting / weddings / MICE, and specialty Yacht and experiential dining .

Key Responsibilities

Culinary leadership : Define culinary vision, develop seasonal and destination-driven menus (Indonesian / Flores specialties, Japanese / seafood, Western, wellness / plant-based, kids, dietary needs).
Operations excellence : Oversee daily kitchen operations, SOPs, HACCP / food safety, hygiene audits, equipment care, and preventive maintenance.
Financial management : Budgeting, forecasting, menu engineering, product specs, supplier selection / negotiation, inventory and waste control to achieve targeted food and labor costs.
Team leadership : Recruit, train, schedule, coach, and performance-manage a multi-outlet brigade; build local talent pipelines and succession plans.
Guest experience : Ensure consistent taste, presentation, and speed; engage with guests and VIPs; respond to feedback; support PR / photo shoots and culinary storytelling.
Events & banquets : Design and execute high-volume, premium events (weddings, MICE, beach / pier dinners, yacht charters) with flawless logistics and costing.
Sustainability : Champion responsible sourcing (especially seafood), local partnerships, waste reduction, and plastic / energy / water stewardship aligned with AYANA standards.
Compliance & risk : Maintain zero-critical nonconformities; ensure health, safety, and halal-friendly handling where applicable.

Key KPIs

Guest satisfaction / food OSAT and review scores

Food and labor cost within budget; revenue and GOP targets

Hygiene audit scores with zero critical issues

Employee engagement, training completion, and retention

Food waste reduction and sustainability goals

Work Conditions

Full-time, on-site leadership role; flexibility for weekends / holidays and peak event periods.

Requirements

8–10+ years in luxury 5-star resorts; 3+ years as Executive Chef or strong Executive Sous Chef in multi-outlet and banqueting environments.

Proven expertise in Indonesian / Pan-Asian and Western cuisines; strong seafood and Japanese experience preferred.

Track record in menu engineering, cost control, supplier management, HACCP / ISO-based systems.

Inspirational people leader with excellent communication; fluent English (Bahasa Indonesia an advantage).

Culinary degree / apprenticeship or equivalent.

Benefits

Compensation & Financial

Competitive base salary

Annual performance bonus tied to F&B KPIs and Revenue

Tax handling / equalization (for expats) and full work-permit / visa sponsorship

Comprehensive health insurance for self (and family, if applicable)

Relocation package : flights, temporary housing, and shipping allowance

Lifestyle & Location

In-housing or housing allowance

Home leave flights

Duty meals, uniforms, and laundry provided

Access to world-class diving and Komodo National Park

Complimentary or discounted stays across AYANA properties; dining / spa / gym privilege

Community engagement and CSR programs; volunteer days in conservation or local education

Career Growth & Brand

Leadership role in a flagship, luxury, multi-outlet resort with regional brand visibility

Clear pathway to cluster / group roles or cross-property transfers (e.g., AYANA Bali / Jakarta)