Executive Chef - Langham

About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

Elevating luxury within South East Asia, The Langham, Jakarta is the quintessential luxury hotel and lifestyle destination. Combining glamour with urban sophistication- 223 guest rooms and suites and one 336 square meter Presidential suite all cleverly combine British charm with modern amenities designed to relax, inspire and surprise. Five world class dining venues, the signature Chuan Spa and opulent meeting and event spaces bring together the ultimate location for social and business occasions in alignment with the culture and values of Langham Hospitality Group.

The Langham, Jakarta is looking for top qualified recruits!

Key Responsibilities:

• To be responsible for the quality and consistency of all Food served in the entire Hotel including Banqueting, All day Dining, Private Kitchen 24 hours service, The Langham Club, Outside catering
• Conduct Training and ultimate delivering of food quality to the guest in accordance to LHG Brand Standard, local Operating Standards as well as The Leading Hotels of The World (LHW) goals
• Supervise all Kitchen preparation shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
• Maintain purchasing, receiving and food storage standards
• Ensure compliance with all local, state and federal (Health Department) regulations
• Interact with guests, community, vendors as needed. Be part of up selling wedding menus, special menus and other occasions as required

Qualifications:

• Minimum 4 years of experience in a similar position within a luxury hotel environment.
• Diploma qualification is required;
  Culinary Arts degree is preferred.
• Strong knowledge of Western cuisine, HACCP, kitchen operations, F&B service standards and experienced in banquet.
• Strong leadership, communication, and team management skills.
• Good understanding of budgeting, food cost control, and profit margins.
• Guest-oriented with the ability to create marketing ideas and manage F&B events in a fast-paced environment.
• Expats are welcome

For more information about the property, please visit: