Head Chef: Culinary Leader & Food Cost Expert

Labu Ambar; Jawa Barat; In loco; IDR 334.800.000 - 669.600.000; Tempo pieno

Vantaggi offerti da questo lavoro

Accommodation provided

Meals provided

Health insurance

Descrizione del lavoro

Labu Ambar in Bekasi is seeking an inspiring Head Chef to lead its culinary team across restaurant, room service and events, crafting menus that blend local flavors with international influences while maintaining exceptional quality and cost control.

The Head Chef will manage the kitchen brigade, enforce hygiene standards, train staff, and partner with F&B leadership to deliver memorable dining experiences, working evenings, weekends, and holidays as required.

Competenze

• Minimum of 6 years of progressive culinary experience, with at least 3 years in Head Chef or Executive Sous Chef role
• Formal culinary degree or equivalent professional certification
• Demonstrated expertise in menu creation, food costing, and inventory management
• Strong leadership, team management, and communication skills
• Ability to work under pressure in a busy kitchen with high-end dining standards
• Knowledge of HACCP and food safety standards

Mansioni

• Develop and implement creative and high-quality menus for the hotel's restaurant, events, and room service
• Lead, train, and motivate the kitchen team
• Oversee all daily kitchen operations with emphasis on quality and presentation
• Manage inventory, ordering, receiving and stock control
• Control food costs and maintain profitability targets
• Ensure compliance with health, safety, and sanitation regulations
• Collaborate with hotel management and F&B teams on culinary strategies and promotions
• Maintain consistency in food quality across outlets and services
• Conduct regular staff training on new dishes, techniques, and hygiene practices
• Inspire creativity and innovation within the culinary team

Conoscenze

Leadership

Menu creation

Food costing

Inventory management

HACCP knowledge

Team management

Formazione

Culinary degree

Descrizione del lavoro

Job Overview

Showing 106 Head Chef Culinary Leader Food Cost Expert jobs in Jakarta Selatan

Our client, a luxurious boutique hotel located in the vibrant city of Bekasi, is seeking an inspiring and highly skilled Head Chef to lead its culinary team. This is a prestigious opportunity to define the hotel's dining experience across its restaurant, room service, and event spaces. The Head Chef will be responsible for crafting innovative menus that highlight local flavors and international influences, managing the kitchen brigade, maintaining exceptional food quality, and overseeing all aspects of kitchen operations, including hygiene and cost control. The ideal candidate will possess a passion for culinary excellence, strong leadership qualities, and the ability to create memorable dining experiences for discerning guests. This role requires a creative visionary who can elevate the hotel's culinary reputation and contribute significantly to its success in Bekasi.

Key Responsibilities

• Develop and implement creative and high-quality menus for the hotel's restaurant, events, and room service.
• Lead, train, and motivate the kitchen team, fostering a positive and efficient work environment.
• Oversee all daily kitchen operations, ensuring adherence to highest standards of food preparation and presentation.
• Manage inventory, including ordering, receiving, and stock control, to ensure freshness and minimize waste.
• Control food costs and maintain profitability targets for the kitchen department.
• Ensure strict compliance with all health, safety, and sanitation regulations.
• Collaborate with the hotel management and F&B team to develop culinary strategies and promotions.
• Maintain consistency in food quality and presentation across all outlets and services.
• Conduct regular training sessions for kitchen staff on new dishes, techniques, and hygiene practices.
• Inspire creativity and innovation within the culinary team.

Requirements

• Minimum of 6 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably within the hotel industry.
• A strong background in fine dining or high-quality restaurant operations.
• Formal culinary degree or equivalent professional certification.
• Demonstrated expertise in menu creation, food costing, and inventory management.
• Exceptional leadership, team management, and communication skills.
• Proven ability to work under pressure and manage a busy kitchen environment.
• In-depth knowledge of various cuisines and cooking techniques.
• Understanding of HACCP and food safety standards.
• Creative flair and a passion for delivering outstanding culinary experiences.
• Flexibility to work evenings, weekends, and holidays as required by hotel operations in Bekasi.

Benefits

• Competitive salary and performance-based bonus opportunities.
• Accommodation and meals provided.
• Comprehensive health insurance and other employee benefits.
• Significant opportunities for professional development and career growth.
• Be part of an exclusive boutique hotel renowned for its luxury and service.
• Staff discounts on hotel services and F&B.
• Chance to make a significant impact on the culinary reputation of the hotel in Bekasi.