CHEF

PT. GORA GEMILANG; Kupang; On-site; IDR 66,960,000 - 111,600,000; Full time

Job summary

PT. GORA GEMILANG is seeking a skilled Chef to lead kitchen operations, craft menus, and manage culinary staff to deliver outstanding dining experiences.

The role requires strong leadership, expertise in food costing, and strict adherence to safety and sanitation standards in a fast-paced restaurant environment.

Qualifications

• Experience as Chef/Head Chef/Sous Chef (3–5 years in a commercial kitchen).
• Culinary arts degree, diploma, or relevant certification preferred.
• Deep knowledge of cooking methods and kitchen equipment.

Responsibilities

• Menu planning: develop seasonal, profitable menus.
• Food preparation: oversee cooking, seasoning, plating to quality standards.
• Staff management: hire, train, schedule, mentor kitchen staff.
• Inventory & cost control: monitor stock, procurement, waste, budgeting.
• Safety & sanitation: enforce HACCP and health regulations across prep and cooking areas.

Skills

Leadership

Time management

Communication

Calm under pressure

Staff supervision

Education

Culinary arts degree

Tools

Food costing systems

Kitchen equipment

Job description

Kesempatan
We are looking for a skilled and passionate Chef to join our team. You will lead kitchen operations, craft appealing menus, prepare high-quality dishes, and manage our culinary staff to deliver an exceptional dining experience.

Core Responsibilities

Menu Planning: Develop creative, seasonal, and profitable menus that match our restaurant's concept and customer preferences.

Food Preparation: Oversee cooking, seasoning, and plating to ensure every dish meets strict quality and presentation standards.

Staff Management: Hire, train, schedule, and mentor kitchen personnel (sous chefs, line cooks, prep cooks).

Inventory & Cost Control: Monitor food stock, handle procurement, manage waste, and keep kitchen operations within budget.

Safety & Sanitation: Enforce strict health, hygiene, and HACCP/food safety regulations across all prep and cooking areas.

Required Skills & Qualifications

Experience: Proven work experience as a Chef, Head Chef, or Sous Chef (typically 3 to 5 years in a commercial kitchen).

Education: Culinary arts degree, diploma, or relevant professional certification is preferred.

Technical Skills: Deep knowledge of various cooking methods, kitchen equipment, and food costing systems.

Certifications: Valid food handler's permit or food safety certification (e.g., ServSafe).

Soft Skills: Strong leadership, calm under pressure, time management, and clear communication.