Executive Chef

Taman Safari Indonesia; Bogor; On-site; USD 28.000 - 40.000; Full time

Job summary

A leading hospitality company seeks an Executive Chef to manage culinary operations at its Bogor location. The role requires strong leadership, menu creation, and adherence to quality and safety standards, ensuring a memorable dining experience for guests.

Qualifications

• Minimum 5 years as an Executive Chef in a 4-star establishment.
• Strong kitchen management record and excellent food cost understanding.
• Ability to manage and train kitchen staff effectively.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify and create menus to meet quality standards.
• Supervise kitchen staff and manage kitchen operations.

Skills

Kitchen management

Communication

Leadership

Problem-solving

Cooking trends

Education

BS degree in Culinary science

Tools

MS Office

F&B system

POS

Job description

Executive Chef will report to General Manager

Executive Chef responsible for ensuring manage and monitoring of cost, inventory, staff, and finances. This position will ensure consistent delivery of high-quality food experiences that align with our brand values and guest expectations.

Key Responsibility:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Key Requirements:

• Proven working experience as an Executive Chef of 4-star above for minimum 5 years
• Excellent record of kitchen management
• Excellent understanding about food cost
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Design menus that enhance customers’ culinary experience while keeping up highquality
• Ensure that all food preparation is in accordance with regulatory guidelines
• Design standardized food presentation guidelines for each dish
• Monitor inventory levels of commonly used items
• Look for ways to reduce spoilage of infrequently used items
• Hire, train, and mange staff regularly
• Working knowledge of various computer software programs (MS Office,F&B system,POS)
• BS degree in Culinary science or related certificate