Executive Chef

PT. Sumber Daya Mantap; Jakarta Utara; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

PT. Sumber Daya Mantap is seeking a Kitchen Operations Lead to drive all kitchen activities in Jakarta. The role focuses on maintaining high food quality, developing menus aligned with concept and business needs, and leading kitchen teams to deliver excellence.

The candidate should have strong cost control, hygiene, and safety knowledge, with proven leadership and menu-creative abilities to elevate the dining experience.

Qualifications

• Minimum D3/S1 qualification in Culinary Arts, Hospitality, or related field.
• Minimum 5 years of experience in kitchen operations, with Chef/Executive Chef experience as an advantage.
• Experience leading and managing kitchen teams.
• Understanding of food cost, inventory, menu development, and kitchen management.
• Knowledge of hygiene, sanitation, and food safety standards.
• Strong leadership, communication, and problem-solving skills.
• Creative in menu development with understanding of culinary trends.
• Willing to work according to operational needs.

Responsibilities

• Lead and oversee all kitchen operations.
• Maintain consistency in quality, taste, presentation, and food standards.
• Develop and create menus according to concept and business requirements.
• Control food costs, raw material usage, and waste.
• Establish and ensure implementation of kitchen SOPs.
• Oversee cleanliness, sanitation, and food safety.
• Train, develop, and evaluate kitchen team members.
• Coordinate with operational teams and management.
• Ensure kitchen manpower, equipment, and material needs are met.
• Conduct operational evaluations and provide improvements to increase efficiency and quality.

Skills

Team leadership

Communication

Problem-solving

Menu development

Food cost management

Inventory understanding

Food safety compliance

Education

Culinary or Hospitality degree

Job description

Lead kitchen operations, maintain food quality standards, and develop menus and kitchen teams according to business needs.

Key responsibilities

Lead and oversee all kitchen operations

Maintain consistency in quality, taste, presentation, and food standards

Develop and create menus according to concept and business requirements

Control food costs, raw material usage, and waste

Establish and ensure implementation of kitchen SOPs

Oversee cleanliness, sanitation, and food safety

Train, develop, and evaluate kitchen team members

Coordinate with operational teams and management

Ensure kitchen manpower, equipment, and material needs are met

Conduct operational evaluations and provide improvements to increase efficiency and quality

About you

Minimum D3/S1 qualification in Culinary Arts, Hospitality, or related field

Minimum 5 years of experience in kitchen operations, with Chef/Executive Chef experience as an advantage

Experience leading and managing kitchen teams

Understanding of food cost, inventory, menu development, and kitchen management

Knowledge of hygiene, sanitation, and food safety standards

Strong leadership, communication, and problem-solving skills

Creative in menu development with understanding of culinary trends

Willing to work according to operational needs