Executive Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Sari Pacific Jakarta, Autograph Collection. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Key Responsibilities:
FINANCIAL RETURNS
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Participate in the preparation of the hotel's annual budget and the setting of departmental goals.
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
• Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
• Oversees special events and special food promotions
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operations
• Develops and writes standard recipes
• Develops new dishes and products
• Takes steps to ensure that outstanding culinary technical skills are maintained
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
• Controls and analyses, on an on-going basis, the level of the following:
• Sales
• Costs
• Issuing of food
• Quality and presentation of food products
• Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Marketing
• Develops with the Training Manager training plans, develops training material in accordance with hotel guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
• Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with hotel guidelines
• Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and Outside Catering
• Attends and participates to other meetings as required by the administrative calendar
• Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
• Recipes
• Finance
• Standards
• Personnel and Training
• Outlets
• Promotions
• Meetings
• Projects
• Material and Equipment
• Miscellaneous
• Sets Food Production and Stewarding goals and develops strategies, procedures and policies
• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
• Sets standards of all food and equipment purchases in accordance with hotel requirements
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Works with Human Resources on manpower planning and management needs
• Works with Director of Finance in the preparation and management of the Department's budget

PEOPLE
• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.

GUEST EXPERIENCE
• Interact with outside contacts:
• Guests - to ensure their total satisfaction
• Mitigation / action plan on negative guest feedback
• Vendors - to order supplies and equipment and ensure best prices and quality
• Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
• Other contacts as needed (professional organizations, local media, etc.)

RESPONSIBLE BUSINESS
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with kitchen staff, subordinates, and guests that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

This company is an equal opportunity employer.

frnch1

The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.