Head Chef

PT Svea Laboratories International; Jakarta Selatan; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

An established culinary establishment in Jakarta Selatan is seeking a Head Chef to lead their kitchen team. The ideal candidate will have at least 8 years of kitchen experience, including 3 in a leadership role, and will be fluent in English. Responsibilities include designing menus, managing the kitchen operations, and maintaining high standards of quality. The role offers a competitive salary and the opportunity for creative freedom in menu development.

Benefits

Competitive salary and incentive structure

Creative freedom for R&D and seasonal menu development

Opportunity to lead a respected culinary brand

Qualifications

• Minimum 8 years of professional kitchen experience, with 3+ years in a leadership role.
• Proven mastery of French and contemporary cuisine.
• Excellent leadership and time management skills.

Responsibilities

• Lead and manage the entire kitchen operation.
• Design and evolve menus with a modern touch.
• Supervise and train kitchen staff.

Skills

Leadership

Menu development

Time management

Attention to detail

Fluent English

Job description

Where culinary mastery meets the spirit of the speakeasy.

About Us

1920 Lounge & Dining is an award-winning speakeasy lounge known for its elegant jazz ambiance and refined cuisine. Our menu draws inspiration from French and contemporary techniques, infused with international and European influences — creating dishes that are both sophisticated and globally inspired.

The Role

We are seeking a Head Chef to lead our culinary team with precision, vision, and creative authority.

The ideal candidate combines classical discipline with modern innovation — capable of crafting a menu that’s diverse, balanced, and executed to perfection.

Responsibilities

• Lead and manage the entire kitchen operation with consistency, discipline, and creativity.
• Design and evolve menus highlighting French, European, and international cuisines with a modern touch.
• Oversee preparation of premium ingredients, including dry-aged steaks, seafood, and fine-dining compositions.
• Maintain the highest standards of taste, presentation, and portion control.
• Supervise and train kitchen staff, ensuring smooth coordination during service.
• Manage supplier relations, inventory, and food cost controls (COGS).
• Uphold hygiene, safety, and operational SOPs.
• Collaborate with management on event and pairing menus (jazz nights, chef’s tables, private events).

Requirements

• Minimum 8 years of professional kitchen experience, including 3+ years in a leadership role.
• Fluent in English (spoken and written) — essential for leadership and guest communication.
• Proven mastery of French and contemporary cuisine, with additional versatility across European and international dishes.
• Strong technical knowledge of steak cookery, doneness control, and dry-aging processes.
• Familiarity with charcuterie, sausage making, and meat curing is a distinct advantage.
• Skilled in menu costing, supplier management, and kitchen operations.
• Excellent leadership, time management, and attention to detail.
• Calm under pressure and driven by excellence, not ego.

What We Offer

• Competitive salary and incentive structure.
• Creative freedom for R&D and seasonal menu development.
• Opportunity to lead a respected culinary brand with international clientele.
• Collaborative environment that values craftsmanship, innovation, and integrity.