Head Chef

BVR GROUP ASIA; Jakarta Utara; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A reputable restaurant group in Jakarta Utara is seeking a Head Chef to lead daily kitchen operations and develop innovative menus. The ideal candidate has a minimum of 5 years in a professional kitchen, with proven skills in food costing and team management. This role requires creativity, passion for quality, and a commitment to food safety standards. Strong communication and leadership abilities are essential.

Qualifications

• Minimum 5 years of experience in a professional kitchen, with at least 2 years as Head Chef.
• Proven track record in menu creation, food costing, and inventory management.
• Strong leadership, team management, and communication skills.
• Skilled in both modern and traditional cooking techniques.

Responsibilities

• Lead and manage daily kitchen operations, ensuring high standards of food quality.
• Develop innovative menus aligned with the restaurant’s concept.
• Oversee food costing, budgeting, and inventory management.
• Train, supervise, and motivate kitchen staff.

Skills

Leadership

Team management

Communication skills

Menu creation

Food costing

Culinary techniques

Job description

Lead and manage daily kitchen operations, ensuring high standards of food quality and consistency.

Develop innovative menus, including seasonal and specialty items, aligned with the restaurant’s concept.

Oversee food costing, budgeting, and inventory management to ensure cost efficiency.

Train, supervise, and motivate kitchen staff to maintain performance and teamwork.

Ensure compliance with food safety, hygiene, and sanitation standards (HACCP/SOP).

Collaborate with management on new concepts, promotions, and events.

Monitor supplier quality and maintain strong relationships with vendors.

Requirements:

Minimum 5 years of experience in a professional kitchen, with at least 2 years as Head Chef.

Proven track record in menu creation, food costing, and inventory management.

Strong leadership, team management, and communication skills.

Skilled in both modern and traditional cooking techniques.

Committed to food safety and hygiene standards (HACCP/SOP).

Passionate, creative, and quality-driven.

Experience in healthy, plant-based, or wellness-focused cuisine is a strong advantage.