Executive Chef - Steakhouse

CAPSUL; Jakarta Utara; On-site; IDR 446,400,000 - 781,200,000; Full time

Job summary

Reinbarr Ratu Radjawali is seeking an Executive Chef to lead the restaurant’s culinary program and drive the Steakhouse & Multi-Cuisine concept across Japanese, Indonesian, Western, and Mediterranean cuisines.

You will oversee menu development, kitchen design, equipment, supplier selection, recipe costing, SOPs, recruitment, and training, including pre-opening activities.

Qualifications

• Minimum 8–10 years of professional culinary experience.
• Experience as Executive Chef, Executive Sous Chef, or equivalent senior role.
• Strong knowledge of premium meat, steak cuts, aging, cooking techniques, and yield management.
• Experience in new restaurant openings / pre-opening is strongly preferred.

Responsibilities

• Establish the overall culinary direction, identity, and standards of the restaurant.
• Develop and maintain a distinctive Steakhouse concept across all culinary offerings.
• Lead and supervise all culinary divisions: Steakhouse/Grill, Japanese, Indonesian, Western, and Mediterranean.
• Set culinary standards, recipes, presentation, portion sizes, and quality specs.
• Lead development of the steak program: cuts, origins, suppliers, and specs.
• Establish aging, storage, preparation, seasoning, grilling, searing, resting, and presentation methods.
• Create and develop the complete restaurant menu in collaboration with Management.
• Develop kitchen workflow, layout, and equipment specifications.
• Oversee daily kitchen operations and ensure cross-division coordination.
• Implement kitchen SOPs and uphold food safety/hygiene standards.
• Maintain food cost targets, monitor usage, wastage, and yield.
• Lead, train, and develop the culinary team; coach performance evaluations.

Skills

Executive Chef

Steakhouse operations

Food costing

Kitchen management

HACCP knowledge

Menu development

Pre-opening experience

Leadership & training

Education

Culinary degree

Job description

The Executive Chef is the overall leader of the restaurant's culinary operation and is responsible for establishing and maintaining the highest standards of food quality, culinary creativity, kitchen efficiency, food safety, cost control, and guest satisfaction. The Executive Chef will lead the development and execution of the restaurant's Steakhouse & Multi-Cuisine concept, with overall responsibility for the Japanese, Indonesian, Western, and Mediterranean culinary divisions. The position will also be actively involved in the pre-opening and development stage, including menu creation, kitchen layout and workflow, kitchen equipment specifications, supplier selection, recipe development, costing, SOP development, recruitment, training, and kitchen commissioning.

Key responsibilities

Establish the overall culinary direction, identity, and standards of the restaurant.

Develop and maintain a distinctive Steakhouse concept while ensuring consistency across all other culinary offerings.

Lead and supervise all culinary divisions, including Steakhouse / Grill, Japanese, Indonesian, Western, and Mediterranean.

Establish culinary standards, recipes, presentation, portion sizes, and quality specifications.

Lead the development of the restaurant's steak program, including determining steak cuts, grades, origins, suppliers, and specifications.

Establish appropriate methods for dry-aging, wet-aging, storage, preparation, portioning, seasoning, grilling, searing, resting, and presentation.

Create and develop the complete restaurant menu in collaboration with Management.

Develop the required kitchen workflow and operational layout, including kitchen zoning and functional areas.

Prepare specifications and recommendations for kitchen equipment and determine appropriate equipment capacity based on expected volume and menu requirements.

Oversee daily kitchen operations and ensure smooth coordination between all culinary sections.

Establish and implement kitchen SOPs and maintain high standards of food preparation, hygiene, sanitation, and food safety.

Establish and maintain food cost targets and monitor food consumption, portion control, wastage, spoilage, and yield.

Lead, manage, and develop the entire culinary team, including recruitment, training, coaching, and performance evaluations.

Implement appropriate food safety procedures and HACCP-based practices and ensure compliance with applicable Indonesian food safety and health regulations.

About you

Minimum 8–10 years of professional culinary experience, with significant experience in senior culinary management.

Previous experience as an Executive Chef, Executive Sous Chef, or equivalent senior culinary position.

Strong proven experience in steakhouse / grill operations.

Excellent knowledge of premium meat, steak cuts, meat handling, aging, cooking techniques, and yield management.

Strong understanding of commercial kitchen design and professional kitchen equipment.

Broad knowledge of Japanese, Indonesian, Western, and Mediterranean cuisine.

Strong knowledge of food costing, inventory control, purchasing, and kitchen profitability.

Strong leadership and people-management capabilities.

Excellent communication, organizational, and problem-solving skills.

Experience in new restaurant opening / pre-opening is strongly preferred.

Culinary degree, diploma, or recognized professional culinary certification is preferred.

Reinbarr Ratu Radjawali is a growing company and a sister company of PT. Inovasi Macan Makmur, with business interests across multiple sectors. The company operates Resto Senja, Resto Teras, and several upcoming restaurant outlets.