Chef de Cuisine - Paulaner

Kempinski Hotels; Daerah Khusus Ibukota Jakarta; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury hospitality brand is seeking a Chef de Cuisine in Jakarta, Indonesia. In this role, you will prepare and serve a variety of a la carte dishes while supervising the kitchen staff. You will be responsible for organizing events, managing kitchen operations, and ensuring hygiene standards. Ideal candidates should have strong culinary skills, experience in leadership, and knowledge of food safety regulations. Join us to create memorable dining experiences for our guests.

Qualifications

• Experience in food preparation and a la carte service is essential.
• Knowledge of HACCP and health safety legislation is required.
• Strong leadership skills and ability to supervise junior kitchen staff.

Responsibilities

• Prepare and serve a range of a la carte items.
• Supervise junior members of the Kitchen Brigade.
• Organize special events and food promotions.
• Maintain a hygienic kitchen environment.
• Control and monitor departmental costs.

Skills

Food preparation

Budget management

Hygiene practices

Menu creation

Job description

Chef de Cuisine - Paulaner

Department: Kitchen

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

Description

Prepares and serves a range of a la carte items which meet guest’s expectations while supervising junior members of the Kitchen Brigade

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Implement and practice HACCP.