Head Chef

Kreasi Rasa Group; Kota Bandung; Sur place; IDR 167 400 000 - 234 360 000; Plein temps

Résumé du poste

SAVORIA Group is a fast-growing FMCG group that began with food products and expanded to beverages, featuring brands such as BONCHEF, CAFFINO, 5DAYS, FOX’S, MILKLIFE, KOPI TUBRUK GADJAH, KRIZZI, HYDROPLUS and SARIWANGI.

We are seeking a Head Chef to lead the kitchen, ensure consistent quality, manage costs, and drive timely production across multiple menus while collaborating with front-of-house teams.

Qualifications

• SMK Tata Boga or Diploma level culinary education.
• 5+ years as Head Chef or Sous Chef.
• Lead, train, schedule kitchen team; resolve conflicts fairly.
• Own kitchen quality, cost, and timing.
• Strong communicator with clear briefings and handovers; coordinate with front-of-house.

Responsabilités

• Develop recipe standards, portion weights, and plating standards.
• Compute COGS and food cost percentage per item and keep within targets.
• Conduct yield tests and enforce portion control to minimize waste.
• Track waste, spoilage, and staff meals; analyze variances in food cost.
• Perform stock counts, set par levels, and plan purchasing/production.
• Monitor supplier prices and adjust recipes/pricing; apply HACCP, FIFO/FEFO, labeling, and temperature controls.
• Manage suppliers and ingredient quality at receiving; develop new/seasonal menus.

Connaissances

Kitchen leadership

Team training

Clear communication

Conflict resolution

Cost management

Formation

SMK Tata Boga / D3

Description du poste

Qualifications

• Minimum vocational culinary school (SMK Tata Boga), Diploma (D3), or equivalent
• Minimum 5 years of experience as a Head Chef or Sous Chef
• Able to lead, train, and schedule a kitchen team, set a strong example, and handle conflict fairly
• Takes ownership of kitchen quality, cost, and timing
• Strong communicator who gives clear briefings and handovers, coordinates with front-of-house, and reports regularly to the Corporate Chef

Technical Criteria

• Mastery of long-simmered chicken and bone stocks, including skimming technique, clarity, and depth of flavor
• Mastery of spice blends and curry soup bases, with consistency from batch to batch
• Able to set heat levels in a measured and uniform way
• Develops recipe standards, portion weights (gramasi), and plating standards
• Calculates COGS and food cost percentage per menu item through accurate recipe costing, and keeps them within target
• Conducts yield tests and applies strict portion control to minimize trim loss and over-portioning
• Tracks waste, spoilage, and staff meals, and analyzes variance between theoretical and actual food cost
• Runs regular stock counts (stock opname), sets par levels, and plans purchasing and production to reduce overstock
• Monitors supplier price changes and adjusts recipes or menu pricing when costs shift, using menu engineering to balance margin and popularity Applies HACCP, FIFO/FEFO, labeling, and storage temperature controls (chiller, freezer, danger zone 5-60°C)
• Manages suppliers, including ingredient selection and quality checks at receiving
• Develops new or seasonal menus while staying true to the brand's character

SAVORIA Group is a fast-growing group of FMCG companies that commenced its business through food products and later expanded to the beverage industry. We have been accompanying consumers through our brands such as BONCHEF, CAFFINO, 5DAYS, FOX’S, MILKLIFE, KOPI TUBRUK GADJAH, KRIZZI, HYDROPLUS and SARIWANGI; ranging from pastry, coffee, confectionery, dairy, and snack and will continuously

expand.

SAVORIA Group is a fast-growing group of FMCG companies that commenced its business through food products and later expanded to the beverage industry. We have been accompanying consumers through our brands such as BONCHEF, CAFFINO, 5DAYS, FOX’S, MILKLIFE, KOPI TUBRUK GADJAH, KRIZZI, HYDROPLUS and SARIWANGI; ranging from pastry, coffee, confectionery, dairy, and snack and will continuously