Executive Chef (Expatriate)

Our client is an ultra-luxury hotel in Jakarta, a sophisticated all-suite property renowned for its elegant residential-style design, exceptional dining concepts, and highly personalized service. They are looking for a highly accomplished and visionary Executive Chef (Expatriate) to lead all culinary operations, drive innovation across outlets, and deliver world-class dining experiences while ensuring strong team leadership and financial performance.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Proven experience as an Executive Chef or in a senior culinary leadership role within a luxury hotel or high-end standalone restaurant.
  
• International exposure with experience working across global luxury hospitality brands.
• Proven ability to manage large‑scale banquets and event catering.
• Strong leadership and people management skills, with a track record of building and developing high-performing teams.
  
• Advanced culinary expertise with a passion for innovation, quality, and modern dining trends.
  
• Solid financial acumen, including experience in budgeting, forecasting, and food cost management.
  
• In-depth knowledge of HACCP, food safety, and international hygiene standards.
  
• Excellent communication and interpersonal skills, with the ability to engage in a multicultural environment.
  
• Pre-opening experience is highly desirable.
  
• Flexibility and adaptability to work in a dynamic, fast-paced luxury hospitality environment.
  
• Fluent in English; additional languages are an advantage.
• Single travel package (not open to a family relocation).

Key Responsibilities:

• Provide strategic leadership and oversee all culinary operations across multiple outlets, ensuring consistency, innovation, and exceptional quality.
  
• Develop and execute creative, market-driven menus aligned with the hotel's luxury positioning and guest expectations.
  
• Maintain the highest standards of food quality, presentation, and hygiene across all kitchens.
  
• Lead, mentor, and develop a diverse culinary team, fostering a culture of excellence, collaboration, and continuous improvement.
  
• Drive operational efficiency, ensuring optimal kitchen workflow, productivity, and resource utilization.
  
• Oversee financial performance of the culinary division, including budgeting, forecasting, food cost control, and profitability.
  
• Collaborate with F&B leadership on concept development, promotions, and revenue-generating initiatives.
  
• Ensure full compliance with HACCP, food safety, and health & safety regulations.
  
• Manage supplier relationships and sourcing strategies to ensure premium ingredient quality and cost efficiency.
  
• Support pre-opening or renovation projects where applicable, including kitchen setup, recruitment, and SOP implementation.