Head Chef

PT OMOTESANDO INDONESIA; Jakarta Selatan; On-site; IDR 390,600,000 - 725,400,000; Full time

Job summary

Allez Group seeks an experienced Head Chef to lead our western kitchen operations in Jakarta. You will craft menus, manage food cost, and ensure top‑tier plating and presentation across brands.

With 3–5 years in a western dining concept, you will drive SOP adherence, mentor staff, and coordinate with FOH and management to elevate guest experiences.

Qualifications

• Minimum 3–5 years of Head Chef experience in a western dining concept.
• Strong skills in western cuisine (steak, grill, pasta) with plating.
• Capable of creating menus, controlling food cost, and adhering to kitchen SOPs.
• Strong leadership in managing kitchen staff, scheduling, training, and team development.
• Good knowledge of hygiene and food safety standards (HACCP, sanitation).
• Good communication with management and FOH, coordinating stock and customer feedback.

Responsibilities

• Lead kitchen operations and ensure quality across dishes.
• Develop menus aligned with brand concepts and seasonal changes.
• Manage food cost, portion control, and waste reduction.
• Train and supervise kitchen staff; maintain schedule and performance.

Skills

Western cuisine

Menu creation

Food cost control

Leadership

HACCP & hygiene

Communication

Job description

Allez Group is a dynamic F&B hospitality group consisting of PT Omotesando Indonesia and PT Prima Gourmet Indonesia. Our brands include The Cutler, Patty & Sons, Ironiku, Zodiac, and Ask For Patty. We specialize in creating exceptional dining experiences through quality cuisine, innovation, and excellent hospitality.

We are currently looking for passionate and experienced professionals to join our growing team in the following positions:

Qualifications

Able to handle and taste pork.

Minimum 3–5 years of experience as a Head Chef in a western restaurant or similar dining concept.

Strong skills in western cuisine (steak, grill, pasta, etc.) with good understanding of plating and food presentation.

Capable of creating menus, controlling food cost, and working with kitchen SOPs.

Strong leadership in managing kitchen staff, scheduling, training, and team development.

Good knowledge of hygiene and food safety standards (HACCP, sanitation, proper storage).

Good communication skills with management and FOH, able to coordinate stock, menu needs, and customer feedback.