Executive Chef

Summary

• Responsible for the efficient operation of the division in line with Hyatt’s purpose: to care for people so they can be their best
• Ensures delivery of brand signature experiences while meeting employee, guest, and owner expectations
• Functions as the Production Manager for the Food & Beverage Department
• Oversees all outlets and banquet operations to ensure smooth and successful performance
• Ensures compliance with Hyatt standards and drives financial profitability of each outlet
• Maintains high culinary standards, consistency, and quality across all dining venues
• Drives menu innovation and creative culinary offerings aligned with luxury positioning
• Ensures exceptional presentation and guest dining experience
• Leads, coaches, and develops the culinary team to achieve high performance
• Ensures strict adherence to hygiene, food safety, and HACCP standards
• Collaborates with cross-functional teams to enhance guest satisfaction and operational excellence
• Upholds the brand standards of Grand Hyatt Jakarta and Keraton at The Plaza

Qualifications

• Apprenticeship or professional diploma in Food Production / Culinary Arts
• Minimum 2 years of experience as Executive Chef or in a similar leadership role in a large-scale operation
• Experience in multi-outlet operations (fine dining, all-day dining, and banquets) preferred
• Strong practical, operational, and administrative skills
• Strong leadership and team development capabilities
• Creative mindset with passion for culinary excellence and innovation
• Solid knowledge of international cuisines and current culinary trends
• Proven ability to manage costs, productivity, and food quality standards
• Strong understanding of hygiene standards, HACCP, and food safety regulations
• Ability to work effectively in a fast-paced, luxury hospitality environment
• Prior experience in international hotel brands is an advantage
• Familiarity with the Jakarta market is preferred