Chef de Cuisine (Western cuisine) | AYANA Komodo

AYANA Hospitality; Komodo; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury hospitality brand in Nusa Tenggara Timur is seeking a Chef de Cuisine to lead kitchen operations and ensure culinary excellence. This role involves overseeing kitchen staff, managing food production, and ensuring compliance with health and safety regulations. The ideal candidate has a degree in Culinary Arts, at least 3 years of relevant experience in a high-end setting, and strong leadership skills. You will collaborate with the Executive Chef and ensure high food quality and guest satisfaction.

Qualifications

• 3 years of experience as Sous Chef or similar role in a 5-star hotel or fine dining restaurant.
• Strong leadership and team management skills to motivate and develop staff.
• In-depth knowledge of food safety and kitchen operations.

Responsibilities

• Lead, train, and supervise all kitchen staff for efficient operations.
• Monitor kitchen inventory and control food cost by minimizing waste.
• Ensure compliance with food safety and sanitation regulations.

Skills

Leadership

Team management

Communication

Time management

Problem-solving

Education

Degree or certification in Culinary Arts or a related field

Job description

The Chef de Cuisine is responsible for leading kitchen operations to ensure the highest culinary standards are consistently met. This role oversees kitchen staff, manages food production, controls inventory, ensures compliance with health and safety regulations, and collaborates with the Executive Chef to develop menus and maintain cost efficiency. The Chef de Cuisine plays a vital role in maintaining food quality, team performance, and guest satisfaction in line with the hotel’s brand and service values.

Key Responsibilities:

• Lead, train, and supervise all kitchen staff to ensure efficient operations and consistent food quality.
• Oversee food preparation and presentation in accordance with standardized recipes and hygiene standards.
• Monitor kitchen inventory, place orders as needed, and control food cost by minimizing waste.
• Ensure compliance with local, state, and federal food safety and sanitation regulations.
• Coordinate with other departments (e.g., Banquets, Restaurants) to support smooth service during functions and daily operations.

Qualifications:

• Degree or certification in Culinary Arts or a related field.
• 3 years of experience as Sous Chef or similar role in a 5-star hotel or fine dining restaurant.
• Strong leadership and team management skills with the ability to motivate and develop staff.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Excellent communication, time management, and problem-solving abilities.