Head Chef - Indonesian Restaurant

Gakarsa Group; Tangerang; On-site; IDR 240,000,000 - 420,000,000; Full time

Job summary

Gakarsa Group is seeking a Head Chef to lead our kitchen, design menus, and drive cost control in a dynamic independent restaurant setting.

You will manage daily operations, mentor a motivated team, maintain strict hygiene, and ensure extraordinary, consistent flavors that align with the brand.

The ideal candidate brings Nusantara expertise and a proven track record of creating crowd-pleasing dishes.

Qualifications

• Minimum 3 years in head chef role at an independent restaurant.
• Specialization in Nusantara (Indonesian) cuisine.
• Proven record of designing crowd-pleasing menus.
• Strong cost, labor, and kitchen budgeting knowledge.

Responsibilities

• Oversee daily kitchen operations hands-on.
• Design and launch innovative menus and seasonal dishes.
• Ensure food quality, taste, and presentation while upholding safety standards.
• Manage inventory and negotiate with suppliers to control costs.
• Recruit, train, and schedule kitchen staff.

Skills

Head Chef leadership

Menu development

Cost management

Staff training

Education

Culinary degree

Tools

Inventory software

Job description

As the Head Chef, you will be the heartbeat of our kitchen operations. You will not only be responsible for the quality of every dish that leaves the pass, but you will also play a pivotal role in designing menus, managing operational costs, and building a solid, disciplined, and motivated kitchen team. We are looking for someone who truly understands the agility, dynamics, and flexibility required to thrive in an independent restaurant environment

Key Responsibilities

• Operational Management: Lead and oversee all daily kitchen activities hands-on, ensuring smooth and efficient operations during peak hours
• Menu Development: Design, test, and launch innovative new menus or seasonal dishes that align perfectly with the restaurant's concept and brand identity
• Quality & Hygiene Control: Ensure absolute consistency in taste, portioning, and food presentation. Maintain strict cleanliness, sanitation, and food safety standards at all times
• Cost Management: Manage inventory, minimize food waste, and negotiate with suppliers to maintain optimal food costs without ever compromising on quality
• Team Leadership: Recruit, train, mentor, and schedule kitchen staff (Sous Chef, Line Cooks, Stewards). Foster a positive, collaborative, and professional work culture within the kitchen

Requirements & Qualifications

• Mandatory: A minimum of 3years of experience as a Head Chef in an independent restaurant
• Culinary Specialization: Proven expertise and a strong foundation specializing in Nusantara (Indonesian)
• Exceptional culinary skills with a proven track record of creating successful, crowd-pleasing menus
• Deep understanding of the specific dynamics, agility, and challenges of growing a standalone restaurant business
• Strong financial acumen regarding food cost management, labor costs, and kitchen budgeting.
• A firm yet supportive leader who delegates effectively and performs exceptionally well under pressure in a fast-paced environment
• Creative, up-to-date with the latest F&B trends, and driven by an uncompromising standard of quality