Head Chef Chinese Restaurant

Corner House Group; Kuta; On-site; IDR 360,000,000 - 600,000,000; Full time

Job summary

Corner House Group in Bali is seeking a Head Chef for a Chinese restaurant. The role demands strong Chinese cooking skills, kitchen leadership, and the ability to manage operations and costs.

Requirements include minimum 5 years in Chinese cuisine, leadership experience, and education in Culinary Arts or Hospitality. Proficiency in English is a plus for international settings.

Qualifications

• Work Experience: Minimum 5 years of experience in Chinese cuisine, with prior experience as a Head Chef or Sous Chef.
• Education: Minimum high school/vocational school graduate in Culinary Arts or a Diploma in Culinary Arts/Hospitality Management.
• Cooking Skills: Proficient in authentic Chinese cooking techniques.
• Specializations: Cantonese cuisine, Szechuan cuisine, Chinese seafood, dim sum, wok cooking, and banquet operations.
• Leadership: Ability to lead, train, supervise, and evaluate the kitchen team.
• Menu Development: Ability to create new menus, develop standard recipes, and maintain consistent food quality and taste.
• Cost Control: Knowledge of food costing, food cost percentage, inventory management, purchasing, and food waste control.
• Food Safety: Knowledge of food hygiene, kitchen sanitation, food storage, FIFO, and HACCP.
• Language Skills: English proficiency is an advantage, particularly for international restaurants or hotels.
• Work Attitude: Disciplined, responsible, creative, able to work under pressure, and committed to maintaining high standards of food quality.

Job description

Requirements for Head Chef – Chinese Restaurant

For the position of Head Chef at a Chinese restaurant, candidates must have strong Chinese cooking skills, proven experience in leading a kitchen team, and the ability to manage kitchen operations and control costs.

1. Main Qualifications

• Work Experience: Minimum 5 years of experience in Chinese cuisine, with prior experience as a Head Chef or Sous Chef.


• Education: Minimum high school/vocational school graduate in Culinary Arts or a Diploma in Culinary Arts/Hospitality Management. Formal education requirements may be adjusted according to company standards.


• Cooking Skills: Proficient in authentic Chinese cooking techniques.


• Specializations: Cantonese cuisine, Szechuan cuisine, Chinese seafood, dim sum, wok cooking, and banquet operations.


• Leadership: Ability to lead, train, supervise, and evaluate the kitchen team.


• Menu Development: Ability to create new menus, develop standard recipes, and maintain consistent food quality and taste.


• Cost Control: Knowledge of food costing, food cost percentage, inventory management, purchasing, and food waste control.


• Food Safety: Knowledge of food hygiene, kitchen sanitation, food storage, FIFO (First In, First Out), and HACCP (Hazard Analysis and Critical Control Points).


• Language Skills: English proficiency is an advantage, particularly for international restaurants or hotels.


• Work Attitude: Disciplined, responsible, creative, able to work under pressure, and committed to maintaining high standards of food quality.