CHEF DE CUISINE (HEAD CHEF) - BRACI Resto

PT Dua Tiga Kemilau (Matoa Group); Kota Bandung; On-site; IDR 279,000,000 - 390,600,000; Full time

Job summary

BRACI Resto in Bandung invites an experienced Chef de Cuisine to take the Kitchen lead as Head Chef. You will drive menu engineering, oversight of recipe control, and ensure plating excellence while optimizing COGS and kitchen operations.

The role requires a D3 in Culinary Arts or related field and a minimum of 3 years as Head Chef, with strong leadership, creativity, and deep knowledge of Asian and/or Western cuisines, ensuring high-quality, consistent results.

Qualifications

• Diploma (D3) in Culinary Arts, Hospitality, Tourism, or related field.
• Minimum 3 years of experience as Head Chef.
• Strong knowledge of COGS reporting, food costing, inventory management, and kitchen safety.
• Strong leadership, creativity, and ability to work under pressure.
• Excellent culinary knowledge of Asian and/or Western cuisines, with expertise in menu execution, food preparation, and food presentation.

Responsibilities

• Be responsible for menu engineering and optimization.
• Oversee recipe control and standardization.
• Manage the calculation and evaluation of COGS and menu performance.
• Conduct quality control of raw materials and ingredients.
• Ensure compliance with plating standards through regular quality control.
• Develop training materials and training methods for the Kitchen division.
• Provide training to employees on new menu items, emerging issues, new ingredients, and other related topics.
• Conduct product benchmarking against competitors and industry standards.
• Resolve issues related to customer complaints and recipe modifications, including ingredient reduction, substitution, plating adjustments, flavor improvements, etc.
• Submit requests for additional kitchen equipment, tools, and utensils as needed.
• Participate in cross-functional meetings and collaborate with other departments.

Skills

COGS reporting

Food costing

Inventory management

Kitchen safety

Leadership

Creativity

Menu execution

Asian cuisine

Western cuisine

Education

Diploma in Culinary Arts

Diploma in Hospitality

Diploma in Tourism

Job description

CHEF DE CUISINE (HEAD CHEF) - BRACI Resto

OPIUCI Bar | Braci | Tanatap Heritage | RICI.

Job Requirements :

Candidate must possess at least a Diploma (D3) in Culinary Arts, Hospitality, Tourism, or a related field.

Minimum 3 years of experience in a similar role as a Head Chef.

Strong knowledge of COGS reporting, food costing, inventory management, and kitchen safety.

Strong leadership skills, creativity, and the ability to work under pressure.

Excellent culinary knowledge of Asian and/or Western cuisines, with expertise in menu execution, food preparation, and food presentation.

Job Description:

Be responsible for menu engineering and optimization.

Oversee recipe control and standardization.

Manage the calculation and evaluation of COGS and menu performance.

Conduct quality control of raw materials and ingredients.

Ensure compliance with plating standards through regular quality control.

Develop training materials and training methods for the Kitchen division.

Provide training to employees on new menu items, emerging issues, new ingredients, and other related topics.

Conduct product benchmarking against competitors and industry standards.

Resolve issues related to customer complaints and recipe modifications, including ingredient reduction, ingredient substitution, plating adjustments, flavor improvements, and other related matters.

Submit requests for additional kitchen equipment, tools, and utensils as needed.

Participate in cross-functional meetings and collaborate with other departments.