Job Description We are looking for an experienced and professional individual with strong leadership skills and culinary experience to contribute to leading our culinary offering and team all whilst enhancing and building your career within Accor. Manage, inspire, and lead a large diverse team to create an outstanding dining experience for our guests delivering consistent, high quality food whilst maintaining food costs.Oversee all aspects relating to the management of the kitchen operations; including the food safety plans, WHS, HACCP, financial forecasting, rostering, stock taking, quality control, menu planning and development of programs to maximize revenue opportunities.Consistently offer professional, friendly and proactive guest service while supporting fellow ColleaguesFollow departmental policies, procedures and service standardsEnsure the finest quality and value of food products is available and presented to guests in all areas of the hotelProvides the guest with flawless, proactive and sincere luxury services from an engaged and empowered workforce committed to creating a memorable experienceA visionary with passion for culinary and industry trends; a key driver for ensuring ongoing concept development to ensure our offerings are that of market leadersResponsible for maintaining a high level of consistency in delivering food product quality, competitive food costs and ensuring the Food & Beverage direction aligns with the hotels vision and the brand vision for F&BMaintains and grows the regional Culinary Apprenticeship program, and maintain the coaching and learning opportunities. Is committed to developing internal talentLeads management team and colleagues by example and ensures the working environment is based upon trust, integrity and open communication. Consistently offers professional, engaging and friendly serviceFocus on sustainability by sourcing local products through the development of relationships with local farmers and vendors to ensure high quality products are utilized in keeping with the vision for an authentically local approach to our venuesLeads the preparation of menus suitable to each area of food & beverage, focusing on quality, creativity, presentation, guest expectations and trendsControls culinary and stewarding colleague’s productivity/payroll within established criteria based on annual budgeted figuresControls all food inventories while maintaining food cost which has been forecasted within the budgeted guidelines. Manages recipe costs through the use of and application of menu engineering principles in all areas of the operationDevelop & oversee comprehensive action plans based on results from the employee engagement surveyDevelop relationships outside the hotel with culinary institutions and Tourism partners to grow destination awareness in F&BEnsures that all kitchen equipment is in good working order and is properly maintained and utilizedAvailable and motivated by media opportunities to assist in showcasing food & beverage and other hotel products and servicesParticipates in budgeting, capital planning and all food and beverage planningEstablishes and monitors effective goals and measurements for the culinary team; exceeding expectations of all four pillars (colleagues, owners, guests and brand) Develop training programs will all kitchen employeesInvolved and active within hotel committees; plays an integral role in strategic sustainability planning; ensures environmental initiatives are adhered to, and new and innovative environmental opportunities are implementedPromotes health, safety and wellbeing of our guests and co-workers by having in-depth knowledge of the Hotel's crisis and emergency procedures; responsible for crisis management planning & execution within the Food & Beverage division; member of hotel crisis management team; understands and implements the corporate crisis communication procedures within the F&B division Committed to sustainability and zero single use plastic initiativesAdhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standardPlace work orders for items needing repairOther duties as assignedWork Experience Minimum 5+ years’ experience within all areas of culinary field including; previous experience as an Executive Chef in a well-established international hotels in IndonesiaDiploma/Degree in Hospitality or Culinary Management is requiredProven track record as an administrator, trainer and developer, and a team player with strong communication and organizational skills with all departmentsProven abilities in attaining targets in all key measurements relating to financials, guest satisfaction, colleague engagement and standards complianceDemonstrated ability to build a strong team through recruitment, development and organizationStrong leadership ability with specific strengths in quality production and innovative styleProven ability to achieve fiscal targets through implementation of inventory control logisticsAbility to focus attention on guest needs, remaining calm and courteous at all time.Benefits •Employee benefit card offering discounted rates in Accor worldwide•Learning programs through our Academies and the opportunity to earn qualifications while you work •Opportunity to develop your talent and grow within your property and across the world•Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21