Chef de Cuisine - Paulaner (Local Hire)

Kempinski Hotels SA; Jakarta Pusat; Hybrid; IDR 324,000,000 - 396,000,000; Full time

Job summary

Kempinski Hotels SA in Jakarta is seeking an experienced Chef de Cuisine - Paulaner (Local Hire) to lead the kitchen team and deliver exceptional dining experiences. The role emphasizes menu concept creation, HACCP compliance, budget awareness, and mentoring junior chefs while upholding the hotel's standards and guest expectations.

You will oversee food preparation, maintain product knowledge, supervise hygiene, and collaborate with events teams for special promotions, ensuring cost control and

Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in drafting concept ideas and menus for all special events and functions while encouraging staff to contribute ideas.
• Participate and supervise the kitchen in the preparation and presentation of all food items per hotel standards and menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and trends and adjust kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Oversee departmental standards and procedures and ensure their implementation.
• Work with superiors in preparation and management of the department budget.
• Control and monitor departmental costs to ensure performance against budget.
• Adhere to health and safety legislation and policies; notify supervisors of hazards.
• Implement and practice HACCP.

Job description

Chef de Cuisine - Paulaner (Local Hire)

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.