Summary of Role
A Japanese Chef at Hotel Indonesia Kempinski Jakarta is responsible for delivering authentic, high-quality Japanese culinary experiences while maintaining operational excellence.
Overall Objective
The job of the Japanese Chef is executed satisfactorily when:
New dishes and products are developed.Outstanding culinary technical skills are maintained.Effective employee working relationships are established and maintained.Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.HACCP is implemented and practiced.
Main Responsibilities
(i) Culinary Leadership & Operations Direct, coordinate, and supervise all Japanese Chefs and kitchen attendants to ensure efficient, smooth, and profitable kitchen operations.Ensure all dishes are prepared and presented according to established standards set by the Executive Chef.Monitor food quality, consistency, and presentation at all times.Inspect food deliveries from markets and stores to verify quality and quantity.Conduct regular inspections of food storage areas and refrigeration units, ensuring compliance with Health & Safety regulations and proper stock rotation. Maintain comprehensive product knowledge, including ingredients, suppliers, equipment, market availability, and global culinary trends, recommending operational improvements when appropriate.
(ii) Financial & Cost Control Assist the Executive Chef in controlling food costs through effective portion control, minimizing spoilage, and optimizing surplus utilization.Monitor kitchen operating expenses and take corrective action to ensure costs remain within budget.Maximize team productivity to support efficient payroll management.Support the preparation and management of the departmental budget.Manage food requisitions, purchasing orders, and inter-kitchen transfers accurately and efficiently.
(iii) Hygiene, Safety & Compliance Maintain the highest standards of kitchen hygiene and personal cleanliness.Ensure all equipment, machinery, furniture, and utensils are clean, sanitised, and in proper working condition.Conduct regular sanitation checks to prevent contamination.Demonstrate full compliance with Occupational Health & Safety (OH&S) policies and procedures.Take immediate action to correct hazardous situations and report risks to supervisors.Record security incidents and accidents in accordance with hotel policies.Team Management & Talent DevelopmentPrepare duty rosters, manage attendance records, and oversee staff leave in line with business levels and occupancy.Support workforce planning in collaboration with senior leadership and the Director of People Services.Conduct training needs analysis for kitchen staff and implement appropriate training programs.Provide input for probation reviews and formal performance appraisals in accordance with company guidelines.Promote a culture of continuous learning, teamwork, and operational excellence.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education
Culinary Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management from a recognized institution.
Professional Experience
Formal training in authentic Japanese cuisine (Washoku), including specialisation in sushi, sashimi, robatayaki, teppanyaki, or kaiseki cuisine.Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a leadership role (e.g., Sous Chef, Head Chef, or Japanese Master Chef) in a luxury hotel or high-end standalone Japanese restaurant.Proven expertise in traditional Japanese knife skills, ingredient handling, rice preparation, and seasonal menu development Strong understanding of food cost control, kitchen budgeting, and inventory management.Solid knowledge of HACCP, food safety standards, and hygiene regulations.Native Japanese speaker and Fluent in English.
Summary of Role A Japanese Restaurant Manager at Kempinski Jakarta responsible for overseeing the daily operations of Oku Japanese Restaurant, focusing on maintaining high-quality service, authentic culinary standards, and staff supervision. They handle financial performance, inventory, and menu planning while ensuring customer satisfaction and enforcing sanitation standards. Key responsibilities include leading staff, managing budgets, and fostering a positive, guest-oriented dining environment.
Overall ObjectiveThe Japanese Restaurant Manager performs their duties successfully when:All hotel rules, regulations, and policies are strictly adhered to, including fire, life, safety, hygiene standards, and HACCP compliance.Sales performance reaches the outlet’s full potential while operating within the approved budget.Outstanding product quality and service standards are consistently maintained.The outlet is managed with an entrepreneurial mindset, proactively identifying opportunities to generate revenue and enhance business performance.Innovation is encouraged, with new ideas actively gathered and communicated to the Head of Department.
Talent DevelopmentAt Kempinski, Talent Development is a core management responsibility and an integral part of leadership. The Japanese Restaurant Manager acts as a Talent Development Ambassador by:Actively supporting and implementing Talent Development initiatives in daily operations.Identifying high-potential talents within the department and across the hotel, and supporting their career progression.Encouraging transfer opportunities, cross-exposure, and task force assignments to broaden team capabilities.Conducting regular performance reviews and maintaining a strong personal commitment to individual development plans.Recruiting and selecting high-potential candidates aligned with current and future departmental and organisational needs.
Main Responsibilities
I. Leadership and Operational ExcellenceReport directly to the Director of Food & BeverageLead and oversee Assistant Outlet Managers, Supervisors, Head Waiters/Waitresses, Waiters/Waitresses, Hosts/Hostesses, and Cashiers.Model professionalism by adhering to grooming standards, dress code, and punctuality expectations.Deliver and inspire a professional, courteous service culture across the outlet.Maintain cleanliness, organisation, and impeccable setup standards at all times.Possess comprehensive knowledge of all hotel services and products.Fully understand the outlet concept and ensure team alignment through continuous training.Set the benchmark for service excellence, product knowledge, and guest engagement.
II. Guest Experience and Brand Presentation Actively participate in menu design in collaboration with the Head Chef and Sommelier.Organise food tastings for daily specials and new menus.Maintain strong awareness of the local restaurant scene and gastronomic trends, positioning the outlet competitively in the market.Handle guest enquiries and complaints efficiently, ensuring prompt resolution and follow-up.Monitor guest satisfaction through tools such as Leading Quality Assurance and Customer Satisfaction Surveys, driving continuous improvement.
III. Financial & Commercial PerformanceDrive top-line revenue while maintaining strict control over costs and expenses.Assist in preparing the outlet’s annual budget.Produce analytical reports and present performance updates during monthly meetings.Conduct monthly inventories with the Stewarding Department.Ensure accurate settlement of all sales and maintain accountability for outlet floats.Optimize payroll through strategic workforce planning and flexible scheduling.Minimize spoilage, wastage, and operational inefficiencies.
IV. Team Management & Workforce PlanningImplement flexible scheduling aligned with business demands.Build a strong pipeline of qualified full-time and part-time employees in partnership with People Services.Foster teamwork through regular meetings with the kitchen and service teams.Conduct daily pre-shift briefings covering preparation, guest profiles, and menu highlights.Assign responsibilities using a multi-tasking approach and regularly evaluate performance.Report disciplinary matters promptly to the Head of Department.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education Bachelor’s degree (BA/BSc) in Hospitality Management, Food & Beverage, or a related field is typically required.
Specific Language Requirement.Proficiency in the Japanese Language would be considered an advantage.
Professional Experience Minimum 2 - 5 years’ experience as a Restaurant Manager in a Japanese Restaurant from a luxury chain hotel with proven operational experienceStrong organisational, delegation, and leadership skills.Ability to work under pressure and demonstrate professional ethics.Passion for Food & Beverage and alignment with Kempinski values
Summary of Role
A Demi Chef De Partie at Hotel Indonesia Kempinski Jakarta supports the Chef De Partie by preparing, presenting, storing and serving a selection of dishes.
Overall Objectives
The job of the Demi Chef De Partie (Pastry) is executed satisfactorily when:
The job of Demi Chef de Partie is executed satisfactorily whenDishes are prepared, cooked and served according to the restaurant’s menu. Communication with guests and internal customers is politely and they display courtesy.Any difficulties, guest or internal customer comment and other relevant information is communicated to their superior.Effective employee working relationships are established and maintained.Familiarity with property safety, first aid and fire and emergency procedures is maintained, and operation of equipment is handled safely and sensibly. HACCP is implemented and practiced.
Main Responsibilities
Lead and manage kitchen operations during shifts, including conducting briefings in the absence of the Manager.Prepare, cook, and serve food according to menu standards while ensuring all materials and equipment are ready for service.Supervise and provide guidance to kitchen team members, including Commis, Cooks, Kitchen Attendants, and Stewards.Maintain cleanliness and organization of work areas in line with hygiene and operational standards.Support staff development through training, coaching, induction, performance feedback, and disciplinary actions when required.Assist in manpower planning, employee engagement, and ensuring compliance with company policies and orientation programs.Support budget management, cost control initiatives, and sustainability practices within the department.Ensure proper reporting of security incidents and workplace accidents in accordance with hotel procedures.Carry out additional duties as assigned to meet operational and business needs. Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education Culinary Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management from a recognized institution.
Professional Experience Minimum 3 years of experience as a commis (pastry) or prior experience as a Demi Chef De Partie (pastry) in a luxury hotel Strong understanding of food cost control, kitchen budgeting, and inventory management.Solid knowledge of HACCP, food safety standards, and hygiene regulations.Fluent in English.
Summary of Role
The Executive Chef at Hotel Indonesia Kempinski Jakarta is responsible for overseeing all Food Production and Stewarding operations, ensuring exceptional culinary standards, operational efficiency, financial performance, and compliance with corporate guidelines. The role champions talent development, fosters a culture of excellence, and delivers memorable dining experiences aligned with Kempinski luxury standards.
Overall Objective
The job of Executive Chef is executed satisfactorily when:
Recipes are maintained up to date, with accurate costing of all dishes prepared and sold within the Food & Beverage operation. New dishes and products are continuously developed.Comprehensive product knowledge is demonstrated in relation to ingredients, equipment, suppliers, markets, and current culinary trends, with appropriate adjustments made to kitchen operations accordingly.Excellent culinary and technical skills are consistently displayed and maintained.Menus offering guests value for money are created in collaboration with the Director of Food & Beverage / Food & Beverage Manager, in accordance with corporate guidelines.Effective and positive employee working relationships are established and maintained, achieving a Kempinski Engagement Score of 4,5 and above.All HACCP guidelines are fully implemented, achieved, and maintained.
Talent Development
At Kempinski, Talent Development is an integral part of Managers’ daily activities. The Executive Chef fulfils the role of Talent Development Ambassador when they:
Actively support and implement Talent Development initiatives as part of daily operations.Identify talents within the department and across the hotel and actively support their career development.Support and initiate transfers, cross-exposure opportunities, and task force assignments.Personally conduct regular performance review and take an active interest in individual development plans.Recruit and select potential talent in line with the company’s current and future hotel, regional, and global needs, including conducting interviews for departmental and regional positions.
Main Responsibilities
I. Operational & Financial ManagementManage all functions of Food Production and Stewarding operations to achieve optimal departmental profitability.Plan and organize, together with the Director of Food & Beverage, successful Food & Beverage activities within the hotel and abroad.Participate in the preparation of the hotel’s revenue plan and marketing programmes.Determine, in collaboration with the Finance Director, minimum and maximum stock levels for food, materials, and equipment.Prepare and manage the department’s budget in partnership with Finance.
II. People Management & LeadershipWork closely with the Director of Human Resources to ensure productive departmental performance.Plan future staffing requirements in line with business needs.Ensure training needs analyses are conducted for kitchen staff and that training programmes are designed and implemented accordingly, in collaboration with the Training Manager where applicable.Conduct probation reviews and formal performance appraisals in line with company guidelines.Maintain up-to-date staff records and approve leave requests.Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.
III. Health, Safety & ComplianceDemonstrate awareness of Occupational Health & Safety policies and ensure all procedures are conducted safely and in compliance with OH&S guidelines.Uphold duty-of-care responsibilities and comply with all relevant occupational health and safety legislation, policies, and procedures.Ensure familiarity with property safety, first aid, fire, and emergency procedures, and operate equipment safely and responsibly.Initiate corrective action to address hazardous situations and notify supervisors of potential risks.Implement and consistently practice HACCP standards.
Additional Responsibilities
Additional responsibilities and tasks may be assigned at any time in line with the operational needs of the business and the hotel
Requirement
EducationBachelor’s Degree or Diploma in Culinary Arts, Hotel Management, or a related discipline from a recognized institution.Professional culinary certifications, including Food Safety and HACCP, are required; advanced certifications are advantageous.Commitment to continuous professional development within culinary arts, leadership, and industry trends is preferred.
Professional Experience Minimum of 8–12 years of progressive culinary experience, with at least 3–5 years as Executive Chef.Proven track record in managing large-scale kitchen operations within luxury hotels or internationally recognized high-end dining establishments.Strong commercial and financial acumen, with demonstrated experience in budgeting, forecasting, food costing, and manpower management.Extensive experience in menu engineering, concept development, and culinary innovation aligned with luxury guest expectations.Established leadership capability with a focus on talent development, team engagement, and succession planning.Prior experience within an international hospitality brand and/or multi-cultural environment is highly desirable.Pre-opening experience or leading major culinary transformations is considered an advantage.
Summary of Role
A Sales Manager at Kempinski, responsible for achieving hotel targets by optimizing revenues through an assigned account base, as well as prospecting new clients in assigned markets. Assigned markets may change according to hotel needs. The key measurement of performance will be performance versus the Revenue goals.
Overall Objectives
The job of the Sales Manager is executed satisfactorily when:Achieve overall hotel financial targets.Contribute to team revenue success.Deliver on individual sales targets and KPIs.
Account Management & Sales GrowthManage key accounts and assigned markets/geographies.Identify and develop new business opportunities.Maximise revenue and increase market share vs competitors.Handle contracting and rate negotiations strategically.
Sales Activities & ExecutionConduct site inspections and client visits.Follow up on tentative bookings.Participate in trade shows, sales blitzes, and workshops.Implement sales action plans within budget.
Market & Product Knowledge: Maintain a strong understanding of:Hotel services and offeringsMarket trends and assigned regionsCompetitor landscape
Planning & ReportingSupport annual sales planning and budgeting.Provide forecasts and account performance data.Record all activities in systems (SFA, OPERA).
Internal Collaboration & Brand AlignmentWork closely with the Director of Sales / Director of Sales & MarketingSupport cross-selling within the brand (e.g., other hotels).Align with company sales vision and strategies.
Compliance & Operational DutiesFollow SOPs, company policies, and safety standards.Ensure risks and hazards are reported and addressed.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education
A diploma or Bachelor's Degree in Hospitality Management from a recognised institution.
Professional Experience
Proven track record in hotel sales within the corporate segment, with a minimum of five years’ experience as a Sales Manager in a luxury hotel environment.Strategic Sales Expertise: Demonstrated ability to develop and execute sales strategies, forecast demand, optimize revenue, and conduct market analysis to identify new business opportunities.Interpersonal & Communication Skills: Strong negotiation, presentation, and relationship management capabilities, with the ability to effectively engage corporate clients and travel industry partners.Leadership & Collaboration: Proven ability to lead teams, foster cross-functional collaboration with marketing, and consistently deliver results in a dynamic, high-performance environment.Language Proficiency: Native Bahasa Indonesia speaker with fluent command of English.
Summary of Role
A Senior Sales Manager – Corporate (Event) at Kempinski, responsible for achieving hotel targets by optimizing revenues through an assigned account base, as well as prospecting new clients in assigned markets. Assigned markets may change according to hotel needs. The key measurement of performance will be performance versus the Revenue goals.
Overall Objectives
The job of the Sales Manager is executed satisfactorily when:Achieve overall hotel financial targets.Contribute to team revenue success.Deliver on individual sales targets and KPIs.
Account Management & Sales GrowthManage key accounts and assigned markets/geographies.Identify and develop new business opportunities.Maximise revenue and increase market share vs competitors.Handle contracting and rate negotiations strategically.
Sales Activities & ExecutionConduct site inspections and client visits.Follow up on tentative bookings.Participate in trade shows, sales blitzes, and workshops.Implement sales action plans within budget.
Market & Product Knowledge: Maintain a strong understanding of:Hotel services and offeringsMarket trends and assigned regionsCompetitor landscape
Planning & ReportingSupport annual sales planning and budgeting.Provide forecasts and account performance data.Record all activities in systems (SFA, OPERA).
Internal Collaboration & Brand AlignmentWork closely with the Director of Sales / Director of Sales & MarketingSupport cross-selling within the brand (e.g., other hotels).Align with company sales vision and strategies.
Compliance & Operational DutiesFollow SOPs, company policies, and safety standards.Ensure risks and hazards are reported and addressed.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education
A diploma or Bachelor's Degree in Hospitality Management from a recognised institution.
Professional Experience
Proven track record in hotel sales within the corporate segment, with a minimum of five years’ experience as a Sales Manager in a luxury hotel environment.Strategic Sales Expertise: Demonstrated ability to develop and execute sales strategies, forecast demand, optimize revenue, and conduct market analysis to identify new business opportunities.Interpersonal & Communication Skills: Strong negotiation, presentation, and relationship management capabilities, with the ability to effectively engage corporate clients and travel industry partners.Leadership & Collaboration: Proven ability to lead teams, foster cross-functional collaboration with marketing, and consistently deliver results in a dynamic, high-performance environment.Language Proficiency: Native Bahasa Indonesia speaker with fluent command of English.
Summary of Role
An Assistant Director of Groups & Events (Wedding & Social Event) at Kempinski, responsible for assisting the concentrated sales efforts of the Groups and Events Sales Team and extending that assistance to other professional sales team members when requested.
Overall Objectives
The job of the Sales Manager is executed satisfactorily when:The Hotel achieves its Financial Objectives.The Group and Events Sales team that the person works with achieves their Revenue Objectives.The person achieves their Personal Objectives.Employee performance review is carried out annually, aligned with the hotel group policy
Main Responsibilities :
Department Management
Support the Director of Groups & Events and oversee operations in their absence.Attend meetings and client events on behalf of the Director when required.
Sales & Client Management
Handle group and event enquiries, leads, and RFPs.Conduct negotiations, proposals, contracting, and booking conversions.Follow up with clients and maintain strong business relationships.Conduct site inspections and exit interviews to secure future business.
Revenue & Business Development
Maximise meeting space utilisation and identify upselling opportunities.Cross-sell within Kempinski and GHA hotels.Review forecasts, market trends, and competitor activities to grow revenue and market share.
Operations & Coordination
Ensure compliance with Kempinski MICE SOPs and response standards.Maintain accurate booking information in Opera S&C.Ensure smooth handover of confirmed business to the Event Management team.
Administration & Reporting
Maintain ongoing booking activities and administrative records.Manage LOS/CAN and UNC business properly.Perform additional duties assigned by management.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education
A diploma or Bachelor's Degree in Hospitality Management from a recognised institution.
Professional Experience
Proven track record in hotel sales within the corporate segment, with a minimum of five years’ experience as a Sales Manager in a luxury hotel environment.Strategic Sales Expertise: Demonstrated ability to develop and execute sales strategies, forecast demand, optimize revenue, and conduct market analysis to identify new business opportunities.Interpersonal & Communication Skills: Strong negotiation, presentation, and relationship management capabilities, with the ability to effectively engage corporate clients and travel industry partners.Leadership & Collaboration: Proven ability to lead teams, foster cross-functional collaboration with marketing, and consistently deliver results in a dynamic, high-performance environment.Language Proficiency: Native Bahasa Indonesia speaker with fluent command of English.
