Chef de Cuisine

Naked Bones Berawa; Provinsi Bali; On-site; IDR 400,000,000 - 700,000,000; Full time

Job summary

Naked Bones Berawa seeks a Chef de Cuisine to lead kitchen operations, plan menus, and manage costs while driving guest satisfaction in Bali. You will oversee procurement, staff performance, and compliance with sanitation and safety standards.

Qualified candidates bring 6+ years of managerial culinary experience and a proven track record as head chef or higher, with a strong record in kitchen management and team motivation.

Qualifications

• A minimum of 6 years prior managerial or leadership experience in the culinary field and proven working experience as a head chef or higher
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Ability to multi-task and oversee multiple culinary departments
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Real passion for food and uncompromising in quality that is able to inspire and motivate a team of chefs
• Bachelor’s degree in culinary science or related certificate

Responsibilities

• Plan and direct food preparation and culinary activities
• Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids
• Modify menus or create new ones that meet quality standards
• Develop menus for special events as needed
• Train and provide specific guidelines and exacting standards on how to prepare each menu item
• Estimate food requirements and food/labor costs
• Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labor and scheduling
• Arrange for equipment purchases and repairs
• Supervise kitchen staff’s activities to ensure that all employees have a complete understanding of and adhere to the company’ policy and procedures
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Skills

Leadership

Menu planning

Cost control

Staff training

Quality standards

Education

Bachelor’s degree in culinary science

Job description

Being an Chef de Cuisine, you will be the overall in charge of kitchen operations, administration and projects to maximize profits, plan business strategy and seasonal promotions, enhance guest satisfaction through establishment of quality standards, maintenance of high staff performance and morale.

Job Description

• Plan and direct food preparation and culinary activities
• Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids
• Modify menus or create new ones that meet quality standards
• Develop menus for special events as needed
• Train and provide specific guidelines and exacting standards on how to prepare each menu item
• Estimate food requirements and food/labor costs
• Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labor and scheduling
• Arrange for equipment purchases and repairs
• Supervise kitchen staff’s activities to ensure that all employees have a complete understanding of and adhere to the company’ policy and procedures
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Qualification

• A minimum of 6 years prior managerial or leadership experience in the culinary field and proven working experience as a head chef or higher
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Ability to multi-task and oversee multiple culinary departments
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Real passion for food and uncompromising in quality that is able to inspire and motivate a team of chefs
• Bachelor’s degree in culinary science or related certificate