Head Chef

PT Kawan Baik Untung Selalu; Jakarta Pusat; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A prominent restaurant in Jakarta is seeking a dynamic Head Chef to lead the kitchen team. You will be responsible for creating innovative menus, managing kitchen operations, and ensuring food quality. The ideal candidate should have a culinary degree, proven leadership skills, and strong knowledge of food safety regulations. We offer a competitive salary commensurate with experience and opportunities for professional growth and development.

Benefits

Competitive salary based on experience

Opportunities for professional growth and development

Qualifications

• Proven experience as a Head Chef or Executive Chef in a high-volume restaurant.
• Extensive knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work under pressure in a busy kitchen environment.

Responsibilities

• Create innovative menus that reflect culinary trends.
• Oversee daily kitchen operations and ensure high food quality.
• Manage, train, and mentor kitchen staff to foster a positive environment.
• Monitor food inventory and manage costs effectively.
• Ensure compliance with health and safety regulations.

Skills

Leadership and communication skills

Knowledge of cooking methods

Creative menu development

Budget and cost management

Food safety and sanitation knowledge

Education

Culinary degree or equivalent professional experience

Job description

Menu Development: Create innovative and seasonal menus that align with the restaurant’s concept and customer preferences. Regularly update the menu to reflect culinary trends and customer feedback.

Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and plating. Ensure that all dishes are prepared to the highest standards of quality, presentation, and taste.

Team Leadership: Manage, train, and mentor the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Foster a positive and collaborative work environment.

Inventory and Cost Control: Monitor food inventory and order supplies as needed. Manage food costs and work with the restaurant management team to achieve budgeted financial goals.

Health and Safety Compliance: Ensure that the kitchen operates in accordance with all health and safety regulations. Maintain cleanliness and organization in the kitchen at all times.

Quality Control: Conduct regular quality checks of all dishes before they are served to customers. Ensure consistency in food preparation and presentation.

Collaboration: Work closely with the restaurant management team to plan and execute special events, promotions, and seasonal offerings.

Qualifications:

Proven experience as a Head Chef or Executive Chef in a high-volume restaurant or similar establishment.

Culinary degree or equivalent professional experience.

Strong leadership and communication skills.

Extensive knowledge of various cooking methods, ingredients, equipment, and procedures.

Creative and innovative approach to menu development.

Ability to manage a budget, control costs, and maximize profitability.

In-depth understanding of food safety and sanitation regulations.

Ability to work under pressure and handle high-stress situations in a busy kitchen environment.

Passion for cooking and a commitment to delivering high-quality dishes.

Competitive salary based on experience.

Opportunities for professional growth and development.