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Chef De Cuisine
Swissotel
Daerah Khusus Ibukota Jakarta
On-site
IDR 100.000.000 - 200.000.000
Full time
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Job summary
A luxury hotel in Jakarta seeks a Chef De Cuisine to manage all aspects of kitchen operations, ensuring food quality and staff leadership. The ideal candidate should have significant culinary experience, proven leadership skills, and a strong focus on food safety. The salary ranges from IDR90,000,000 to IDR120,000,000. This position offers a dynamic work environment in a prestigious hotel.
Qualifications
- 4 years experience in culinary or related professional area.
- Proven experience as a Chef De Cuisine or similar role.
- Strong knowledge of culinary techniques and practices.
Responsibilities
- Accountable for the quality, consistency and production of the restaurant kitchen.
- Supervise restaurant kitchen shift operations.
- Plan and manage food quantities and plating requirements.
- Ensure compliance with all applicable laws and regulations.
Skills
Education
Posted: Today
Salary: IDR90,000,000 - IDR120,000,000
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
- Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
- Maintain food preparation handling and correct storage standards.
- Recognize superior quality products, presentations and flavor.
- Plan and manage food quantities and plating requirements.
- Communicate production needs to key personnel.
- Assist in developing daily and seasonal menu items.
- Ensure compliance with all applicable laws and regulations.
- Follow proper handling and right temperature of all food products.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Check the quality of raw and cooked food products to ensure standards are met.
- Determine how food should be presented and create decorative food displays.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Utilize interpersonal and communication skills to lead, influence and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
- Lead shift teams while personally preparing food items and executing requests based on required specifications.
- Supervise and manage restaurant kitchen employees; manage day‑to‑day operations; understand employee positions well enough to perform duties in employees' absence.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Serve as a role model to demonstrate appropriate behaviors.
- Ensure and maintain the productivity level of employees.
- Ensure employees are cross‑trained to support successful daily operations.
- Ensure employees understand expectations and parameters.
- Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
- Set and support achievement of kitchen goals including performance, budget, and team goals.
- Develop guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understand the impact of kitchen operation on overall property financial goals and manage to exceed budgeted goals.
- Investigate, report and follow‑up on employee accidents.
- Know and implement company safety standards.
- Provide services above and beyond for customer satisfaction and retention.
- Manage day‑to‑day operations, ensuring quality, standards and meeting customer expectations.
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and coaching.
- Set a positive example for guest relations.
- Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
- Empower employees to provide excellent customer service.
- Handle guest problems and complaints.
- Interact with guests to obtain feedback on product quality and service levels.
- Identify developmental needs of others and coach, mentor or otherwise help others to improve knowledge or skills.
- Participate in training restaurant staff on menu items, ingredients, preparation methods and unique tastes.
- Participate in the employee performance appraisal process, providing feedback as needed.
- Use all available on‑the‑job training tools for employees.
- Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
- Provide information to supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person.
- Analyze information and evaluate results to choose the best solution and solve problems.
- Attend and participate in all pertinent meetings.
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- OR 2‑year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Posted: Today
Salary: IDR120,000,000 - IDR180,000,000
To support the food and beverage operations by directing and overseeing all aspects of all the outlets/restaurants and events, maintaining kitchen hygienic standards and practices, and to be responsible for all their subordinates, under the guidance of the Executive Chef.
- Plan and direct food preparation and culinary activities.
- Create and develop new menu items in collaboration with the Executive Chef.
- Supervise and train kitchen staff.
- Ensure consistent food quality and presentation.
- Monitor inventory levels and order supplies as needed.
- Adhere to sanitation and safety regulations.
- Collaborate with other departments to ensure smooth operation.
- Proven experience as a Chef De Cuisine or similar role in a reputable establishment.
- Strong leadership and management skills.
- Excellent knowledge of culinary techniques and practices.
- Creative and innovative approach to menu development.
- Good understanding of hygiene and safety standards.
Posted: Today
Salary: IDR120,000,000 - IDR180,000,000
The Chef de Cuisine – Chinese Specialty is responsible for leading the Chinese cuisine operations within the Banquet Kitchen, ensuring authentic flavours, refined presentation, and exceptional quality in all event menus. Works closely with the Banquet and Events teams, the Chef de Cuisine designs bespoke Chinese menus that cater to diverse guest preferences and dietary needs.
- Culinary Education: Formal education in culinary arts from a reputable institution, with strong knowledge of Chinese cooking techniques, food safety, and kitchen management.
- Culinary Experience: Extensive experience in luxury hotels or fine dining restaurants specializing in Chinese cuisine; proven track record in large‑scale banquet or catering operations.
- Chinese Cuisine Expertise: Deep understanding of authentic and modern Chinese cuisine, with the ability to deliver high‑quality dishes that meet five‑star banquet standards.
- Menu Development: Skilled in creating customized Chinese banquet menus for weddings, social events, and corporate functions; strong sense of creativity and attention to guest preferences and dietary needs.
- Leadership: Strong leadership and people management skills; able to train, guide, and motivate the culinary team to maintain excellence and consistency.
- Collaboration: Excellent communication skills and a team‑oriented mindset; works effectively with Banquet, Events, and Food & Beverage teams to ensure smooth and successful operations.
- Organization: Highly organized, detail‑oriented, and capable of managing multiple events and tight timelines while maintaining quality and efficiency.
- Adaptability: Calm and focused under pressure; flexible with work schedules, including weekends and public holidays, to support event operations.
Posted: Today
Salary: IDR500,000 - IDR1,000,000
The Chef De Cuisine is responsible for managing the assigned kitchen, operating within the outlet's concept and Hyatt International standards, ensuring maximum guest and employee satisfaction while operating within budget.
- Minimum 2 years in same position working experience in a 5 star Hotel or company size of minimum 400 pax.
- Strong in breakfast operations and Indonesian & Asian culinary background.
- Hands on work ethic and entrepreneurial mindset.
- Strong communication skills between departments Culinary / Human resources department / other departments.
- Able to lead a culinary and service team up to 10 pax.
- Confident to communicate in English, have hygiene knowledge.
- Previously worked and used to hygiene standards of either ISO 22000 or HACCP certificated companies.
Posted: Today
Salary: IDR120,000,000 - IDR180,000,000
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Posted: Today
Salary: IDR120,000,000 - IDR180,000,000 (not actually listed, but inferred)
Registered Chef De Cuisine responsible for overseeing all departmental activities within the kitchen.
- Minimum 2 years in same position working experience in a 5 star Hotel or company size of minimum 400 pax.
Posted: Today
Salary: IDR500,000 - IDR1,000,000
Chef De Cuisine responsible for the safe and efficient operations of the kitchen.
- Minimum 2 years in same position working experience in a 5 star Hotel or company size of minimum 400 pax.
Posted: Today
Salary? Not listed.
Chef De Cuisine in the kitchen with standard responsibilities.
- Minimum 2 years in same position working experience in a 5 star Hotel.
Posted: Today
Salary: IDR9,000,000 - IDR12,000,000
Responsible for managing the kitchen and ensuring compliance with standards.
- Indonesian Nationality with a degree in Hospitality or Business Management
- Very good knowledge of breakfast operation, Indonesian-Asian cuisines, Italian-Mediterranean cuisines
- Has minimum 2 years experience in a similar position in 5 star International Hotel Chain
- Strong leadership and business acumen
- Excellent English communication skills, strong guest service mindset
Posted: Today
No salary listed.
Responsible for efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
- Minimum 2 years in same position working experience in a 5 star Hotel or company size of minimum 400 pax.
- Strong in breakfast operations and Indonesian & Asian culinary background.
- Hands on work ethic and entrepreneurial mindset.
- Strong communication skills between departments Culinary / Human resources department / other departments.
- Able to lead a culinary and service team up to 10 pax.
- Confident to communicate in English, have hygiene knowledge.
- Previously worked and used to hygiene standards of either ISO 22000 or HACCP certificated companies.
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