Creative executive chef

PT Stay Gold Group; Lombok; On-site; IDR 167,400,000 - 312,480,000; Full time

Job summary

PT Stay Gold Group is seeking a head chef to lead a premium dining kitchen in Indonesia, with 3–5 years of head chef experience. The role focuses on menu engineering, recipe development, and outstanding plate presentation to delight guests.

The candidate will supervise the kitchen brigade, train juniors, manage costs and inventory, uphold HACCP standards, and maintain strict safety and hygiene across all services.

Qualifications

• Minimum 3–5 years in a head chef role.
• Background in premium fast-paced restaurants.
• Fluent English is required.
• Strong cost control and inventory management knowledge.

Responsibilities

• Menu engineering: Designing seasonal menus, creating signature dishes, and innovating with new, trending ingredients.
• Recipe development: Testing and refining new and current recipes for flavor, texture, and presentation.
• Plate presentation: Establishing and enforcing high standards for visual appeal before dishes are served.
• Culinary curation: Sourcing unique, high-quality ingredients and managing relationships with suppliers together with purchase manager.
• Kitchen supervision: Leading the brigade de cuisine, delegating tasks, and ensuring efficient service.
• Training and mentoring: Training junior chefs and apprentices in specialized techniques.
• Cost management: Controlling food costs, managing inventory, and reducing waste.
• Quality assurance: Inspecting dishes during service to ensure consistency and quality.
• Safety complaince: Maintaining strict hygiene, food safety, and health regulations.

Skills

Cost control

Inventory management

HACCP/food safety

Leadership

Fluent English

Job description

Experience: Minimum 3-5 years in a head chef role, preferably with a background in premium fast-paced restaurants.

Creativity: Strong focus on developing new, innovative, and seasonal dishes.

Leadership: Ability to lead, train, and motivate kitchen team.

Skills: Strong cost control, inventory management, and knowledge of HACCP/food safety.

Language: Fluent English is required.

Tasks

Menu engineering: Designing seasonal menus, creating signature dishes, and innovating with new, trending ingredients.

Recipe development: Testing and refining new and current recipes for flavor, texture, and presentation.

Plate presentation: Establishing and enforcing high standards for visual appeal before dishes are served.

Culinary curation: Sourcing unique, high-quality ingredients and managing relationships with suppliers together with purchase manager.

Leadership & Operational Duties

Kitchen supervision: Leading the brigade de cuisine, delegating tasks, and ensuring efficient service.

Training and mentoring: Training junior chefs and apprentices in specialized techniques.

Cost management: Controlling food costs, managing inventory, and reducing waste.

Quality assurance: Inspecting dishes during service to ensure consistency and quality.

Safety complaince: Maintaining strict hygiene, food safety, and health regulations.