Executive Chef

Novotel Jakarta Mangga Dua Square, premium midscale hotel located in North Jakarta business and entertainment district. The hotel's 362 guest rooms are equipped with its rejuvenated Olympic size swimming pool that will provide the guest with the best experience stay. For array of international buffet selections, Food Exchange offers social dining experience. While for your meeting and social events, our 2 ballrooms and 18 meeting rooms can host up to 1,800 delegate

You are looking for a hotel in Jakarta for leisure or business? Novotel Jakarta Mangga Dua Square serves as a convenient base to explore the city. Close to Business Centre and Near Harbour to explore the tropical atmosphere of Thousand Islands .

Novotel Jakarta Mangga Dua Square is strategically located close to shopping area, remarkable landmark of Jakarta Old City, the biggest amusement eco-park Taman Impian Jaya Ancol and surrounding by many place of tourist attraction

• To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
• To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• To provide effective support to the team to enable them to deliver effective and efficient services to the guests
• To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• To support the financial objectives of the hotel through proper and efficient management.
• To prepare the Overall Culinary Budget.
• To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• To direct food apportionment policy to control costs

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a large luxury banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Visible, pro-active, personally involved in the operation with excellent organizational skills
• Responsive, engaged and interactive with proven ability to build strong relationships and manage through influence
• Must possess excellent interpersonal and communication skills with the ability to speak effectively with internal and external guests
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times