Head Chef

Trans Hotel Group; Kota Bandung; On-site; IDR 468,720,000 - 691,920,000; Full time

Job summary

Trans Hotel Group is seeking a Head Chef for our Bandung property to lead daily kitchen operations and craft exceptional menus. You will oversee food preparation, presentation, and quality across all dining outlets, while training staff and coordinating schedules for breakfast, lunch, and dinner services.

You will manage food costs, inventory, and supplier relationships, ensuring strict adherence to food safety standards and local regulations.

Qualifications

• Proven Head Chef or Senior Sous Chef experience in hotel/high-volume dining.
• Strong menu development, plating, and food preparation skills.
• Knowledge of international and local cuisines; capable of buffet, a la carte, and banquet menus.
• Experience leading and mentoring kitchen staff.
• Able to manage food cost, inventory, and supplier relations to meet budget targets.
• Solid understanding of food safety and HACCP practices.
• Excellent organizational and time-management skills under peak service.
• Strong communication and collaboration with front-of-house and events teams.
• Culinary education or certification is preferred.
• Willingness to work shifts, weekends, and holidays as required.
• Professional attitude with attention to detail and guest satisfaction.
• Banquet experience is a plus.

Responsibilities

• Oversee daily kitchen operations and ensure quality across all dining outlets.
• Plan menus, supervise food preparation, presentation, and portioning.
• Lead, train, and mentor kitchen staff; coordinate scheduling and workflow.
• Monitor food costing, inventory, and supplier relationships.
• Ensure compliance with food safety, hygiene standards, and local regulations.
• Collaborate with hotel management on seasonal menus and special events.
• Support high-quality guest dining experiences through consistent execution.

Skills

Kitchen leadership

Menu development

Food preparation

Plating presentation

Food cost control

Inventory management

HACCP knowledge

Time management

Communication

Education

Culinary degree or certification

Job description

Company Description

Trans Hotel Group is a hospitality company known for delivering high-quality guest experiences through its hotels, resorts, and dining venues. The group focuses on premium service standards, modern facilities, and thoughtfully designed spaces for business and leisure travelers. With properties in attractive urban and resort locations, the company emphasizes culinary excellence as a core part of the guest experience. Team members are encouraged to contribute ideas, maintain high professional standards, and support a culture of collaboration and continuous improvement.

Role Description

This is a full-time, on-site Head Chef role based in Bandung. The Head Chef oversees daily kitchen operations, including menu planning, food preparation, presentation, and quality control across all dining outlets. This role leads and trains kitchen staff, coordinates scheduling, and ensures efficient workflows during breakfast, lunch, and dinner services. The Head Chef manages food costing, inventory, and supplier relationships, while maintaining strict standards for food safety, hygiene, and compliance with local regulations. Working closely with the hotel management team, the Head Chef develops seasonal menus, supports special events, and helps enhance the overall guest dining experience.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a hotel, resort, or high-volume restaurant environment.
• Strong skills in menu development, food preparation, and plating, with a focus on consistency and quality.
• Knowledge of international and local cuisines, including ability to create attractive buffet, à la carte, and banquet menus.
• Experience managing and mentoring kitchen teams, including training, performance feedback, and shift coordination.
• Ability to manage food cost, portion control, inventory, and supplier relationships to meet budget targets.
• Solid understanding of food safety, sanitation standards, and HACCP or equivalent practices.
• Excellent organizational and time-management skills, able to work under pressure and handle peak service periods.
• Strong communication and collaboration skills to work effectively with front-of-house, events, and hotel leadership teams.
• Relevant culinary education or certification from a recognized culinary school is preferred.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.
• Professional attitude, attention to detail, and commitment to delivering high-quality guest experiences.
• Banquet Experience is a Plus