Banquet Kitchen Lead: Culinary Excellence & Menus

Ayana; Komodo; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

Ayana Komodo invites an experienced Chef de Cuisine to lead our kitchen operations, ensuring top culinary quality and guest satisfaction in line with our luxury brand. You will cultivate a high-performing team and maintain consistency in every plate served.

You will oversee kitchen staff, develop menus with the Executive Chef, manage inventory and costs, enforce health and safety standards, and collaborate with Banquets and Restaurants to deliver superb service.

Qualifications

• Degree or certification in Culinary Arts or a related field.
• 3 years of experience as Sous Chef or similar role in a 5-star hotel or fine dining restaurant.
• Strong leadership and team management skills with the ability to motivate and develop staff.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Excellent communication, time management, and problem-solving abilities.

Responsibilities

• Lead, train, and supervise all kitchen staff to ensure efficient operations and consistent food quality.
• Oversee food preparation and presentation in accordance with standardized recipes and hygiene standards.
• Monitor kitchen inventory, place orders as needed, and control food cost by minimizing waste.
• Ensure compliance with local, state, and federal food safety and sanitation regulations.
• Coordinate with other departments (e.g., Banquets, Restaurants) to support smooth service during functions and daily operations.

Skills

Leadership

Team management

Communication

Time management

Problem solving

Food safety

Education

Degree or certification in Culinary Arts

Job description

Ayana Komodo invites an experienced Chef de Cuisine to lead our kitchen operations, ensuring top culinary quality and guest satisfaction in line with our luxury brand. You will cultivate a high-performing team and maintain consistency in every plate served.

You will oversee kitchen staff, develop menus with the Executive Chef, manage inventory and costs, enforce health and safety standards, and collaborate with Banquets and Restaurants to deliver superb service.