Head Chef

Taman Safari Indonesia; Jakarta Barat; On-site; IDR 120,000,000 - 240,000,000; Full time

Job summary

Taman Safari Indonesia in Jakarta Barat is seeking an experienced Head Chef to lead daily kitchen operations, ensuring consistent food quality, appealing presentation, and service standards.

You will develop innovative menus, support sales through menu recommendations and upselling, manage costs and waste, and ensure HACCP, hygiene, and safety compliance while mentoring and evaluating the kitchen team. Experience with Italian cuisine or pizzeria operations is a plus.

Qualifications

• Diploma (D3) or Bachelor's Degree in Culinary Arts, Hospitality Management, or related fields.
• Minimum 3-5 years of experience as a Sous Chef or Head Chef in reputable restaurants or hotels.
• Strong culinary expertise, preferably with experience in Italian cuisine or pizzeria operations.
• Proven ability to manage high-volume kitchen operations and lead kitchen teams.
• Strong knowledge of food costing, inventory control, menu development, and waste management.
• Good understanding of HACCP, food safety, and kitchen hygiene standards.
• Strong leadership, communication, problem-solving, and organizational skills.
• Creative, detail-oriented, and able to perform effectively in a fast-paced environment.
• Familiarity with restaurant POS systems is an advantage.

Responsibilities

• Lead daily kitchen operations to ensure consistent food quality, presentation, and service standards.
• Develop innovative menus and support sales growth through menu recommendations and upselling strategies.
• Monitor food costs, inventory, and waste to maintain operational efficiency and profitability.
• Ensure compliance with food safety, hygiene, HACCP, and workplace safety standards.
• Manage, train, and evaluate kitchen team performance.
• Maintain kitchen equipment and coordinate with suppliers to ensure ingredient quality.
• Handle guest feedback and continuously improve dining experiences.

Skills

Menu development

Inventory control

Food cost management

HACCP compliance

Kitchen leadership

Team training

High-volume ops

Italian cuisine

Communication

Problem solving

POS systems

Education

Diploma (D3) or Bachelor's Degree in Culinary Arts / Hospitality Management

Tools

POS systems

Job description

• Lead daily kitchen operations to ensure consistent food quality, presentation, and service standards.
• Develop innovative menus and support sales growth through menu recommendations and upselling strategies.
• Monitor food costs, inventory, and waste to maintain operational efficiency and profitability.
• Ensure compliance with food safety, hygiene, HACCP, and workplace safety standards.
• Manage, train, and evaluate kitchen team performance.
• Maintain kitchen equipment and coordinate with suppliers to ensure ingredient quality.
• Handle guest feedback and continuously improve dining experiences.

Requirements:

• Minimum Diploma (D3) or Bachelor's Degree in Culinary Arts, Hospitality Management, or related fields.
• Minimum 3-5 years of experience as a Sous Chef or Head Chef in reputable restaurants or hotels.
• Strong culinary expertise, preferably with experience in Italian cuisine or pizzeria operations.
• Proven ability to manage high-volume kitchen operations and lead kitchen teams.
• Strong knowledge of food costing, inventory control, menu development, and waste management.
• Good understanding of HACCP, food safety, and kitchen hygiene standards.
• Strong leadership, communication, problem-solving, and organizational skills.
• Creative, detail-oriented, and able to perform effectively in a fast-paced environment.
• Familiarity with restaurant POS systems is an advantage.