Head Chef Brand Monsieur Spoon

PT Champ Resto Indonesia Tbk; Jakarta Utara; Sur place; IDR 390 600 000 - 725 400 000; Plein temps

Résumé du poste

PT Champ Resto Indonesia Tbk is seeking an experienced F&B leader to head kitchen operations across multiple outlets in Jakarta. You will ensure consistency, SOP compliance, and drive food quality, cost control, and guest satisfaction.

The role requires coaching Chef Area and Captain Product teams, regular outlet visits, and developing action plans to boost sales and profitability while maintaining high standards.

Qualifications

• 5+ years of experience in the F&B industry with managing 3–5 outlets.
• Strong leadership and coaching abilities for Chef Area and Captain Product teams.
• Solid understanding of kitchen operations, SOP, food quality and costs.
• Knowledge of P&L, budgeting, sales targets and profitability.
• Ability to develop and execute action plans across multiple outlets.

Responsabilités

• Ensure all restaurant kitchen operations run effectively and efficiently.
• Maintain operational standards, food quality, and kitchen performance across outlets.
• Drive kitchen operations to achieve sales, profitability, and guest satisfaction targets.

Connaissances

Leadership

People coaching

Outlet management

P&L understanding

Budgeting

Strategic thinking

Problem solving

Kitchen operations

Description du poste

5+ years of experience in the F&B industry, with experience managing 3-5 outlets.

Strong leadership skills, with the ability to coach and manage Chef Area and Captain Product teams.

Strong understanding of kitchen operations, SOP, food quality, food cost, and labor cost.

Good understanding of P&L, budgeting, sales targets, and profitability.

Strong strategic thinking with the ability to develop and execute action plans across multiple outlets.

Willing to conduct regular outlet visits and demonstrate strong problem-solving skills.

Key Responsibilities :

Ensure all restaurant kitchen operations run effectively and efficiently.

Maintain operational standards, food quality, and kitchen performance across outlets.

Drive kitchen operations to achieve sales, profitability, and guest satisfaction targets.