Head Chef: Lead Kitchen, Menu Innovation & Team Leadership

Pengiklan Anonim; Kebayoran Baru; On-site; IDR 200,880,000 - 312,480,000; Full time

Job summary

Pengiklan Anonim in Jakarta is seeking a Head Chef to lead and oversee daily kitchen operations. You will manage, supervise, and develop the kitchen team, ensuring dishes meet recipes, quality standards, portions, and presentation guidelines.

You will maintain consistency in flavor and presentation, enforce food hygiene and safety standards, develop new menu items, monitor costs and waste, manage inventory, and implement SOPs.

Qualifications

• Minimum 3 years of experience as a Head Chef or similar senior kitchen role.
• Strong leadership and team management skills.
• Excellent communication and problem-solving abilities.
• Good knowledge of food hygiene and safety standards.
• Able to work in a fast-paced, dynamic environment.

Responsibilities

• Lead and oversee daily kitchen operations.
• Manage, supervise, and develop the kitchen team.
• Ensure dishes follow recipes, quality, portions, and presentation.
• Maintain consistency in flavor and presentation.
• Ensure proper food hygiene, sanitation, and safety standards.
• Develop new menu items and improve existing menus.
• Monitor food costs, portion control, ingredient usage, and waste.
• Manage kitchen inventory and ingredient requirements.
• Conduct quality checks on ingredients and finished dishes.
• Develop and implement kitchen SOPs and ensure adherence.
• Train, guide, and evaluate kitchen staff.
• Coordinate with management and other teams to ensure smooth operations.
• Identify issues and take action to maintain efficiency.

Skills

Leadership

Team management

Quality control

Communication

Problem-solving

English proficiency

Fast-paced environment

Job description

Pengiklan Anonim in Jakarta is seeking a Head Chef to lead and oversee daily kitchen operations. You will manage, supervise, and develop the kitchen team, ensuring dishes meet recipes, quality standards, portions, and presentation guidelines.

You will maintain consistency in flavor and presentation, enforce food hygiene and safety standards, develop new menu items, monitor costs and waste, manage inventory, and implement SOPs.