Executive Chef - Gran Melia Jakarta

Lead and manage all culinary operations across the hotel/Operations Centre, ensuring high-quality food standards, consistent guest experience, operational efficiency, and strong financial performance. Key Responsibilities Implement and maintain F&B culinary standards, SOPs, and brand guidelines. Lead kitchen operations across all outlets to ensure consistency and quality. Monitor food trends and competition to improve menus and concepts. Support pre-openings, rollouts, and operational improvements. Support budgeting, forecasting, and cost control.. Monitor P&L performance and take corrective actions when needed. Lead training and development of culinary teams. Manage staffing levels, scheduling, and performance reviews. Ensure full compliance with HACCP and food safety standards. Support audits and implement corrective actions when required. Promote sustainability practices, including waste reduction and local sourcing. Requirements 3–5 years in senior culinary or F&B management roles. Degree in Hospitality, Tourism, Culinary Arts, or related field. Strong communication both English. Additional language is an advantage. Knowledge of F&B trends and pre-opening operations. Familiar with POS systems, purchasing system and MS Office. Strong leadership, communication, and problem-solving skills