Chef De Cuisine

Accorhotel; Jakarta Selatan; On-site; IDR 350,000,000 - 650,000,000; Full time

Job summary

Embers Restaurant, part of the Accor portfolio, seeks a Chef de Cuisine to lead day-to-day kitchen operations and drive exceptional food quality and guest satisfaction.

You will develop menus, mentor the culinary team, and ensure strict adherence to food safety standards while optimizing costs and profitability.

Qualifications

• Minimum 5 years of progressive culinary leadership in upscale steakhouse, fine dining, or premium hotel.
• Strong knowledge of premium beef programs, dry-aging, grilling, and modern steakhouse operations.
• Good knowledge in Japanese Cooking.
• Food Safety/HACCP Certification required.
• Culinary leadership and people-management abilities essential.

Responsibilities

• Lead all kitchen operations, ensuring consistency in food quality, presentation, and taste.
• Execute and maintain Embers culinary standards, recipes, and specifications.
• Collaborate with the F&B Manager on menu development, seasonal offerings, and special events.
• Monitor food production to ensure quality, freshness, and proper portion control.
• Recruit, train, mentor, and evaluate culinary team members.
• Schedule labor effectively to meet operational needs while controlling costs.
• Ensure compliance with food safety, HACCP, sanitation, and company standards.
• Oversee opening and closing kitchen procedures.
• Promote teamwork, accountability, and continuous improvement.
• Maintain cleanliness and organization throughout all kitchen areas.
• Manage inventory, ordering, receiving, and storage processes.

Skills

Leadership

People management

Communication

Problem solving

Time management

Team development

Education

Culinary degree or professional culinary certification

Job description

The Chef de Cuisine is responsible for the day-to-day management and leadership of all kitchen operations at Embers Restaurant. This role ensures the consistent delivery of exceptional food quality, presentation, and guest satisfaction while maintaining the highest standards of food safety, cleanliness, and team performance. The Chef de Cuisine leads, develops, and inspires the culinary brigade, driving operational excellence and profitability while preserving the unique identity and standards of the Embers Restaurant.

• Lead all kitchen operations, ensuring consistency in food quality, presentation, and taste.
• Execute and maintain Embers culinary standards, recipes, and specifications.
• Collaborate with the F&B Manager on menu development, seasonal offerings, and special events.
• Monitor food production to ensure quality, freshness, and proper portion control.
• Conduct regular tastings and quality assessments.
• Recruit, train, mentor, and evaluate culinary team members.
• Foster a positive, professional, and high-performance kitchen culture.
• Schedule labor effectively to meet operational needs while controlling costs.
• Conduct daily briefings, culinary training sessions, and performance reviews.
• Promote teamwork, accountability, and continuous improvement.
• Oversee opening and closing kitchen procedures.
• Ensure compliance with all food safety, HACCP, sanitation, and company standards.
• Monitor equipment maintenance and coordinate repair requirements.
• Manage inventory, ordering, receiving, and storage processes.
• Maintain cleanliness and organization throughout all kitchen areas.
• Control food cost through proper purchasing, inventory management, and waste reduction initiatives.
• Monitor labor costs and productivity targets.
• Analyze sales trends and forecast operational requirements.
• Support budgeting and financial planning objectives.
• Ensure proper portioning and recipe adherence to maximize profitability.
• Ensure every dish exceeds guest expectations.
• Respond professionally to guest feedback and special dietary requirements.
• Collaborate with front-of-house leadership to deliver outstanding dining experiences.
• Participate in VIP events, promotions, and guest engagement opportunities when required.
• Maintain full compliance with local health regulations and company policies.
• Ensure safe handling, preparation, and storage of food products.
• Conduct regular kitchen inspections and corrective action plans.
• Promote a culture of workplace safety and accident prevention.

• Minimum 5 years of progressive culinary leadership experience in an upscale steakhouse, fine-dining restaurant, or premium hotel environment.
• Strong knowledge of premium beef programs, dry-aging methods, grilling techniques, and modern steakhouse operations.
• Good knowledge in Japanese Cooking.
• Strong leadership and people-management abilities.
• Proven ability to manage food and labor costs.
• Strong organizational and time-management skills.
• Excellent communication and interpersonal skills.
• Ability to perform effectively in a fast-paced, high-volume environment.
• Strong problem-solving and decision-making capabilities.
• Culinary degree or professional culinary certification preferred.
• Food Safety/HACCP Certification required.
• Additional culinary certifications are advantageous.