Head Chef - Indonesian Restaurant

Gakarsa Group; Tangerang; On-site; IDR 167,400,000 - 279,000,000; Full time

Job summary

Gakarsa Group is seeking a dynamic Head Chef to lead our kitchen in Indonesia. You will own menu design, control food quality, and drive cost-conscious operations for an independent restaurant.

As a hands-on leader, you will recruit and mentor the kitchen team, craft innovative Nusantara dishes, and ensure rapid, consistent service during peak hours while upholding the highest standards of safety and sanitation.

Qualifications

• Minimum 3 years of experience as Head Chef in an independent restaurant
• Culinary specialization in Nusantara (Indonesian) cuisine
• Proven track record of creating successful, crowd-pleasing menus
• Strong understanding of dynamics of growing a standalone restaurant business
• Strong financial acumen on food and labor costs and kitchen budgeting
• Leadership capable under pressure in a fast-paced environment
• Up-to-date with latest F&B trends and uncompromising quality

Responsibilities

• Operational Management: Lead daily kitchen activities hands-on, ensuring smooth operations during peak hours
• Menu Development: Design, test, and launch new menus and seasonal dishes aligned with brand identity
• Quality & Hygiene: Ensure consistency in taste, portioning, and presentation; maintain cleanliness and safety
• Cost Management: Manage inventory, reduce waste, negotiate with suppliers to control costs
• Team Leadership: Recruit, train, mentor, and schedule staff; foster a positive kitchen culture

Skills

Head Chef

Nusantara cuisine

Menu development

Team leadership

Cost management

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