Executive Chef

PT. HI FOOD UNICORN SEMESTA; Batam; On-site; IDR 60,000,000 - 90,000,000; Full time

Job summary

PT. HI FOOD UNICORN SEMESTA in Batam, Indonesia seeks an experienced Head Chef to lead and manage all kitchen operations, ensuring high-quality Japanese-influenced cuisine and consistent presentation.

You will develop menus aligned with the brand, trends, and customer preferences, while maintaining food safety and cost controls. You will train and supervise kitchen staff, oversee SOPs, and collaborate with purchasing, warehouse, and management to support efficient operations and quality

Qualifications

• Diploma or bachelor’s degree in Culinary Arts, Hospitality, F&B Management, or related field.
• 3–5 years in kitchen operations with leadership experience as Head/Executive Chef or similar.
• Strong leadership and communication skills.
• Knowledge of menu development, recipe standardization, food costing, and cost control.
• Understanding of food safety, hygiene, sanitation, and quality standards.
• Ability to develop and implement kitchen SOPs.
• Excellent problem-solving, planning, and decision-making skills.
• Creative, innovative, detail-oriented, and quality-focused.
• Willing to work flexible F&B schedules.

Responsibilities

• Lead, supervise, and manage all kitchen operations to ensure smooth and efficient food production.
• Develop and innovate menus in line with the company's business concept, culinary trends, and customer preferences.
• Ensure the quality, taste, presentation, and consistency of all food products meet company standards.
• Develop, implement, and maintain Standard Operating Procedures (SOPs) for kitchen operations, food production, and presentation.
• Manage food costs, monitor raw material usage, and minimize food waste to improve operational efficiency.
• Oversee raw material requirements, ingredient quality, inventory management, and proper storage procedures.
• Lead, train, and develop kitchen team members to enhance their skills, productivity, and overall performance.
• Ensure all food preparation and storage processes comply with food safety, hygiene, sanitation, and quality standards.
• Conduct regular evaluations of kitchen performance, food quality, and operational effectiveness.
• Collaborate with relevant departments, including Purchasing, Warehouse, Operations, and Management, to support business operations

Skills

Leadership

Team management

Menu development

Food cost control

Communication

Problem solving

Attention to detail

Creative thinking

Education

Diploma or Bachelor’s in Culinary Arts / Hospitality / F&B Management

Job description

Lead, supervise, and manage all kitchen operations to ensure smooth and efficient food production japanesee food. Develop and innovate menus in line with the company's business concept, culinary trends, and customer preferences. Ensure the quality, taste, presentation, and consistency of all food products meet company standards.

Key responsibilities

Lead, supervise, and manage all kitchen operations to ensure smooth and efficient food production japanesee food

Develop and innovate menus in line with the company's business concept, culinary trends, and customer preferences

Ensure the quality, taste, presentation, and consistency of all food products meet company standards

Develop, implement, and maintain Standard Operating Procedures (SOPs) for kitchen operations, food production, and presentation

Manage food costs, monitor raw material usage, and minimize food waste to improve operational efficiency

Oversee raw material requirements, ingredient quality, inventory management, and proper storage procedures

Lead, train, and develop kitchen team members to enhance their skills, productivity, and overall performance

Ensure all food preparation and storage processes comply with food safety, hygiene, sanitation, and quality standards

Conduct regular evaluations of kitchen performance, food quality, and operational effectiveness

Collaborate with relevant departments, including Purchasing, Warehouse, Operations, and Management, to support business operations

About you

Minimum Diploma or Bachelor's Degree in Culinary Arts, Hospitality, Food and Beverage Management, or a related field

Minimum 3-5 years of experience in kitchen or culinary operations, with proven experience as a Head Chef, Executive Chef, or in a similar kitchen leadership role

Strong leadership, team management, and communication skills

Good knowledge of menu development, recipe standardization, food costing, and food cost control

Strong understanding of food safety, food hygiene, sanitation, and food quality standards

Ability to develop and implement effective kitchen SOPs

Excellent problem-solving, planning, and decision-making skills

Creative, innovative, detail-oriented, and focused on quality and operational efficiency

Willing to work flexible schedules in accordance with F&B operational requirements