At Kempinski, we craft more than experiences; we curate moments of refined wellbeing. As part of Kempinski The Spa , we invite you to begin your journey in a sanctuary where luxury, care, and authenticity meet.
We're looking for a Spa Therapist who embodies grace, discretion, and a genuine passion for wellness, and who is committed to delivering exceptional, personalized guest experiences.
The Role As a Spa Therapist Trainee, you will be immersed in the art of holistic wellbeing, delivering treatments in accordance with Kempinski’s renowned standards and rituals. You will play an integral role in ensuring each guest's journey is seamless, memorable, and thoughtfully tailored.
Key ResponsibilitiesDeliver spa treatments in accordance with “Kempinski The Spa” standards and protocols, ensuring consistency and excellence.Personalize each treatment based on guest consultation and wellness needs.Create a warm, welcoming, and tranquil environment, ensuring the highest level of guest comfort.Confidently handle guest inquiries, providing attentive and intuitive service.Recommend treatments and home care products in a refined and thoughtful manner.Maintain impeccable standards of hygiene, cleanliness, and treatment room presentation.Ensure smooth guest journeys, including proper follow-up and handover between colleagues.Uphold strict confidentiality and professionalism at all times.Support the wider spa team in daily operations and contribute to a harmonious team environment.
About YouA genuine passion for wellness, beauty, and holistic care.A natural sense of grace, attentiveness, and discretion.Strong interpersonal skills with the ability to connect authentically with guests.Eagerness to learn and grow within a luxury hospitality environment.Ability to perform in a dynamic setting while maintaining poise and attention to detail.
Why Join KempinskiAt Kempinski, you will be part of a legacy of European luxury hospitality, where craftsmanship, culture, and care define everything we do. This is more than a role—it is an opportunity to grow within a world of refined service and timeless elegance.
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
The Director of Sales and Marketing at Kempinski is a member of the Executive Committee and is responsible for driving total hotel revenue and profitability through the development and execution of comprehensive sales and marketing strategies. The role provides strategic leadership to the Sales and Marketing team, with a strong focus on maximising rooms, catering, and overall revenue performance. Key responsibilities include overseeing the preparation and execution of sales and marketing plans, managing departmental budgets, identifying new business opportunities, and strengthening relationships with key clients and partners to enhance market share and brand positioning.
The Director of Sales and Marketing ensures alignment with Kempinski brand standards while proactively responding to market trends to achieve sustainable business growth
Overall ObjectiveThe Director of Sales and Marketing performs their duties successfully when:The hotel consistently achieves its financial and revenue objectives.The Sales & Marketing team meets or exceeds established revenue targets.Personal performance objectives are accomplished in line with the hotel’s strategic goals.The staff performance review process is conducted effectively and meets the expectations of both the General Manager and the Director of Sales & Marketing
Talent DevelopmentAt Kempinski, Talent Development is a core management responsibility and an integral part of leadership. The Director of Sales & Marketing 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 review and maintaining a strong personal commitment to individual development plans.Recruiting and selecting high-potential candidates aligned with current and future departmental and organizational needs.
Main Responsibilities
I. Strategic LeadershipLead the preparation and execution of the Sales & Marketing Plan, ensuring alignment with hotel objectives and brand standards.Define sales and marketing policies, procedures, and commercial strategies related to pricing, positioning, and promotion.Communicate Corporate and Regional Strategic Sales objectives clearly to the team and ensure execution.Manage Sales & Marketing budgets and promotional expenditures effectively.Commercial PerformanceMonitor sales performance, including account productivity and revenue generation, and implement corrective actions where necessary.Establish corporate and travel trade rates for local and international markets.Identify new business opportunities through market intelligence, industry developments, and competitive analysis.Maintain close oversight of competitor activities, including pricing strategies, campaigns, and market positioning.
II. Client & Market Management
Develop and maintain strong relationships with key corporate, group, and travel trade accounts.Conduct regular client visits and actively pursue new business opportunities.Ensure efficient follow-up on all leads to maximize conversion and revenue generation.Keep management informed of evolving customer profiles and market dynamics.Team Leadership & Talent ManagementRecruit, onboard, develop, and retain high-performing Sales & Marketing professionals in collaboration with People Services.Foster a culture of accountability, performance, and continuous development.Ensure effective communication and cascading of key information within the team.Maintain fair and strategic account distribution across the sales team.Systems, Processes & GovernanceOptimize the use of automated sales, reservations, and customer database systems (SFA) to enhance reporting and productivity.Ensure permanent and accurate records for corporate, group, and travel trade accounts with strong revenue potential.Maintain reservation efficiency in coordination with the Reservations Manager.Ensure compliance with Kempinski credit policies for billing and collections related to groups, events, and corporate accounts.
III. Cross-Functional CollaborationWork closely with Global Sales Offices to support revenue generation.Coordinate with department heads to ensure service excellence and group satisfaction.Partner with Food & Beverage and other departments to execute promotional activities.Brand Representation & Industry PresencePlan and oversee participation in trade shows, exhibitions, workshops, roadshows, and sales missions.Propose and manage promotional materials for sales activities and international events.Represent the hotel in professional networks and industry engagements to strengthen brand presence.
IV. Financial StewardshipEffectively manage Sales & Marketing expenses within the approved budget.Ensure compliance with Kempinski credit policy for billing and collecting for groups, events & corporate accounts
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education Bachelor’s Degree in Business Administration, Hospitality Management, Marketing, or a related field. A Master’s degree is considered an advantage.
Professional Experience Minimum 8–10 years of progressive experience in Sales & Marketing within the hospitality industry, with at least 3–5 years in a senior leadership role (Director of Sales & Marketing or equivalent).Proven track record in driving revenue growth, market share, and profitability in a luxury or upscale hotel environment.Strong understanding of revenue management, distribution channels, digital marketing, and commercial strategy.Demonstrated success in leading high-performing teams and developing commercial talent.Solid financial acumen with experience in budgeting, forecasting, and strategic planning.Established network within corporate, MICE, travel trade, and international markets is highly desirable.Experience working with global brand standards and matrix organizations is preferred.Excellent communication, negotiation, and stakeholder management skills.Fluency in English is required; additional languages are an asset.
The Lady in Red is an iconic symbol of Kempinski and is, in essence, the Hotel Ambassador (or First Lady). As an extended arm of the General Manager, she welcomes, meets, and farewells hotel guests and is responsible for the communication with all guests, providing the highest quality service standards. The Lady in Red is empowered to take immediate decisions in respect to the guest well being.
Overall Objective
The job of the Guest Relations Agent is executed satisfactorily when:CSS (Customer Satisfaction Survey) results are rated on average with “5” and above.Hotels and Outlets are promoted.Guest complaints are minimised and, if they occur, are followed up efficiently and reported to the Guest Relations Manager and the Operations team.
Main Responsibilities
VIP Management & Quality ControlManages VIP lists, orders amenities, and monitors treatment costs while ensuring the hotel’s VIP Policy is strictly implemented.Conducts thorough room inspections and requirement checks three days prior, one day prior, and on the day of arrival to ensure rooms are "clean and ready."
Guest Engagement & ServiceWelcomes and personally escorts guests to their rooms or suites.Attends to all guest comments and complaints, ensuring every incident is recorded and resolved.Remains fully conversant with all hotel promotions and activities to assist with guest inquiries and arrangements.
Administrative & Data AccuracyRegularly updates guest profiles and manages all VIP amenity documentation and distribution.Maintains high standards of cleanliness within the building and ensures professional grooming/uniform standards within the department.
Others Assists the Guest Relations Manager with staff training, performance assessments, inductions, and recruitment/dismissal processes.Represents the department at meetings, holds regular staff briefings for performance reviews, and proposes service improvements.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education Bachelor’s degree or Diploma in Hospitality Management
Language Proficiency – Excellent command of English, both spoken and written, is required.
Professional Experience At least 1–2 years in a front office or guest relations role, ideally from a luxury hotel background.Demonstrated experience in managing VIP arrivals, including room inspections, amenity preparation, and personalised "meet and greet" services.A track record of handling complex guest feedback and complaints using professional service recovery techniques to ensure guest satisfaction.Proficiency in maintaining detailed Guest Profiles and using Property Management Systems, Opera to track preferences and history.Experience collaborating across departments (Housekeeping, F&B, Front Office) to ensure seamless execution of special guest requests.
About the Company
Kempinski is a luxury hotel group known for its commitment to excellence and exceptional service. Our mission is to create unforgettable experiences for our guests while fostering a culture of teamwork and respect among our employees.
About the Role
A Head Chef at a Paulaner Brauhaus Restaurant oversees all kitchen operations, specializing in maintaining high-quality, authentic Bavarian cuisine while managing, training, and scheduling staff.
Responsibilities
Key Responsibilities
Operational ExcellenceAssist in organising special events and curated culinary promotions.Support the Executive Sous Chef in overseeing daily kitchen operations and ensure all food is prepared and presented in accordance with the hotel’s Food & Beverage standards.Assume the duties and responsibilities of the Executive Sous Chef in their absence.Maintain a hygienic kitchen environment and uphold the highest standards of personal cleanliness.
Training & Talent DevelopmentSupport the Executive Sous Chef in developing training plans and materials aligned with Kempinski guidelines.Implement training programs for Food Production and Food & Beverage colleagues based on identified development needs.Conduct training needs analyses to ensure continuous improvement of kitchen talent.Provide input for probation reviews and formal performance appraisals in line with company standards.Coach, counsel, and guide team members, offering constructive feedback to enhance performance.
Quality, Standards & AdministrationAssist in developing and maintaining updated operational manuals for Food Production and Stewarding.Develop recipes and ensure accurate costing for all menu items.Maintain a comprehensive, guest-focused set of departmental standards and procedures.
Health, Safety & ComplianceDemonstrate strong awareness of Occupational Health & Safety policies and ensure procedures are followed safely.Adhere to duty-of-care principles and relevant health and safety legislation.Maintain familiarity with property safety protocols, including first aid, fire, and emergency procedures.Take immediate action to address hazardous situations and report potential risks.Log security incidents and accidents in accordance with hotel requirements.Implement and consistently practice HACCP standards.
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
Education Bachelor’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.
Front Office Agent at Kempinski is the face of the hotel, responsible for providing professional check-in and check-out services that uphold Kempinski Luxury standards of service to ensure a flawless guest experience.
Overall ObjectiveThe job of the Front Office Agent is executed satisfactorily when:Up-selling is focused on and executed in order to increase room revenues.Shift closing is done properly.Financial Policies and Procedures are supported and followed. LQA (Leading Quality Assurance) audit results are 85% and above.CSS (Customer Satisfaction Survey) results are rated on an average with “5” and above.
Main Responsibilities
Guest Relations & Quality StandardsExecute all check-in and check-out procedures according to Kempinski and Leading Quality Assurance (LQA) standards.Maintain an LQA audit score of at least 85%.Act as the primary point of contact for guest inquiries, complaints, and requests (e.g., safe deposit boxes, messages) with a friendly, professional demeanour.
Operational ProceduresHandle room assignments, accommodate special requests, and process departures by settling invoices and inquiring about final charges.Use suggestive selling techniques to upsell room categories and promote hotel services.Communicate with Housekeeping regarding room status, such as early arrivals or late departures.
Financial ManagementVerify payment methods, perform credit checks, and handle foreign currency exchange.Post charges to guest accounts and perform a cash float balance at the end of every shift.
Administrative & Knowledge BaseStay updated on hotel amenities, daily meeting schedules, and reservation procedures.Ensure the front desk area remains neat and professional at all times.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education Bachelor’s degree or Diploma in Hospitality Management, Hotel Administration, or a related field.
Language Proficiency – Excellent command of English, both spoken and written, is required.
Professional Experience At least 1–2 years in a front office or guest relations role, ideally from a luxury hotel background. Proven track record of maintaining high service scores, specifically following LQA (Leading Quality Assurance) or Forbes protocols.Well -versed with Property Management Systems (PMS) like Opera or Fidelio for reservations and room assignments.Experience in high-volume cash handling, processing foreign currency, and performing precise end-of-shift audits.Demonstrated ability to use suggestive selling techniques to upgrade room categories and promote hotel amenities.
Summary of Role A Japanese Restaurant Manager at Kempinski Jakarta responsible to oversee Oku Japanese Restaurant daily operations, 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.The candidate must be a native Japanese speaker
Professional Experience Minimum 2 - 5 years’ experience as a Restaurant Manager in a Japanese Restaurant from a luxury chain hotel with proven operational experienceThe candidate is a Japanese Native speaker with excellent English proficiencyStrong 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 Food and Beverage Director at Hotel Indonesia Kempinski Jakarta oversees all service operations, including restaurants, bars, banquets, and in-room dining, to ensure high-quality, profitable, and compliant operations. This executive leader develops strategies, manages budgets, drives revenue, maintains brand standards, and trains staff to deliver exceptional guest experience
Overall Objective
The Director of Food & Beverage performs their duties successfully when:All rules and regulations are strictly established and adhered to, including hotel policies on fire safety, hygiene standards, and HACCP compliance.Departmental sales are driven to their full potential while ensuring budgets and forecasts are achieved.Costs remain aligned with revenue without compromising quality, maintaining a minimum 85% LQA score.The department operates with an entrepreneurial mindset, continuously identifying opportunities to generate additional business.Innovation is encouraged, implemented, and shared across the group through the Corporate Office.Internal talent is developed to ensure smooth transitions during promotions and transfers.At least one team member possesses a restaurateur background with experience outside the five-star hotel industry.
Talent Development
At Kempinski, Talent Development is a management responsibility and an integral part of daily leadership. The Director of Food & Beverage is responsible for:Supporting and implementing new Talent Development initiatives.Identifying internal and external talents aligned with Kempinski’s DNA values.Encouraging career development through training, cross-exposure, task force assignments, and transfers.Developing talent to present qualified candidates during quarterly Talent Transfer Calls.Personally meeting all new Food & Beverage employees.Conducting annual performance appraisals and Talent Talks (TTTT) for middle management, providing constructive feedback.Ensuring a robust succession plan is in place to guarantee seamless leadership transitions.A Kempinski Talent is an employee who excels in their current role and demonstrates readiness for the next career level. Mobility defines a true Kempinski Talent.
Main Responsibilities
I. Leadership and Professional Standards Lead by example by reporting to duty punctually in business attire, adhering to the hotel dress code and Kempinski grooming standards.Maintain exceptional personal presentation and hygiene at all times.Deliver professional, courteous service and ensure all team members follow this standard.Possess comprehensive knowledge of all hotel services, as well as Food & Beverage products and offerings.
II. Financial & Strategic ManagementPrepare and consolidate the annual departmental budget in collaboration with Finance.Review monthly income statements for each outlet and conduct performance meetings with Outlet Management.Develop an annual marketing plan in partnership with Sales & Marketing, including competitor analysis and global trend reviews
III. Operational Excellence Source the best available products while continuously striving to enhance quality.Communicate product knowledge effectively both internally and externally.Build strong partnerships with suppliers and involve them in initiatives that strengthen collaboration.Coordinate with the Executive Chef to ensure employees are knowledgeable about seasonal and new market products.
IV. Market Intelligence and Brand Positioning Conduct competitor analyses through on-site inspections of hotel outlets and standalone restaurants.Stay informed on global trends via industry publications, digital platforms, and trade events.Maintain an active partnership with the PR Manager to promote Food & Beverage outlets and events.Ensure Outlet Managers remain aware of evolving market needs and adapt their offerings accordingly
V. Training & Team Development Develop departmental trainers, assign training responsibilities, and meet monthly to review progress.Ensure each Outlet Manager plans and executes effective outlet-specific training programs.Corporate Alignment & Executive DutiesAct as the primary liaison with the Corporate Food & Beverage Team.Implement corporate policies, procedures, guidelines, traditions, and initiatives.Ensure all outlet concepts are upheld and propose revisions to Corporate when necessary.Attend corporate conference calls and relevant regional or global Food & Beverage events.Provide support to Corporate Food & Beverage as requested, in line with the hotel-corporate agreement.Assume Executive duties as assigned by the General Manager and respond proactively to departmental changes.
Additional responsibilities may be assigned in accordance with the evolving needs of the business and the hotel.
Requirements
Education Bachelor’s Degree in Hospitality Management, Hotel Administration, Business Administration, or a related field.
Professional Experience Minimum 8–10 years of progressive Food & Beverage experience, with at least 3–5 years in a senior leadership role (e.g., Director of F&B, Assistant Director of F&B, or Executive Assistant Manager – F&B) within a luxury or five-star hotel environment.Proven track record in driving revenue growth, managing large-scale operations, and achieving financial targets.Strong experience in multi-outlet management, including restaurants, bars, banqueting, and in-room dining.Demonstrated success in leading high-performing teams, talent development, and succession planning.Solid financial acumen with experience in budgeting, forecasting, cost control, and performance analysis.Excellent knowledge of global food and beverage trends, guest expectations, and luxury service standards.International exposure or experience working with diverse cultures is highly desirable.Pre-opening experience is considered a strong advantage.Fluency in English is required; additional languages are beneficial.
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.
