Head Chef & Production Leader: Menu Innovator

PT Kultur Kesayangan Indonesia; Jakarta Utara; On-site; IDR 156,240,000 - 245,520,000; Full time

Job summary

PT Kultur Kesayangan Indonesia is seeking a Head of Production/Head Chef to lead a 50+ staff production team in Jakarta. You will oversee training, performance input, and disciplinary actions while ensuring top-quality food and beverage output.

Responsibilities include creating menus, supervising production, maintaining hygiene, managing schedules, and coordinating with events. Strong HACCP knowledge and cost-control experience are essential.

Qualifications

• Diploma in culinary/hospitality or equivalent.
• 3–5 years of Head Production/Head Chef experience.
• Experience managing 50+ staff in production/food & beverage.
• Strong leadership and staff coaching skills.
• HACCP knowledge; certification is a plus.
• Ability to analyze COGS reports and food costing.

Responsibilities

• Coach and provide leadership to all staff of the team.
• Ensure training and development of staff; input for performance appraisal and disciplinary action.
• Observe quality of food and beverage (appearance, taste, cleanliness, sanitation).
• Ensure consistency of food and beverage preparation and product.
• Create new menus.
• Supervise and participate in production to maintain best quality.
• Ensure hygiene and labeling in kitchen areas; manage refrigerators and storerooms.
• Ensure food products are rotated to maintain freshness.
• Prepare weekly staff schedules and monitor staffing relative to budget.
• Coordinate and participate in company or event assignments.

Skills

Leadership

Staff Training

Production Management

Quality Assurance

HACCP Knowledge

Food Costing

Time Management

Microsoft Office

Education

Diploma in culinary/hospitality

Tools

Microsoft Office (Excel, Word, PowerPoint)

Job description

PT Kultur Kesayangan Indonesia is seeking a Head of Production/Head Chef to lead a 50+ staff production team in Jakarta. You will oversee training, performance input, and disciplinary actions while ensuring top-quality food and beverage output.

Responsibilities include creating menus, supervising production, maintaining hygiene, managing schedules, and coordinating with events. Strong HACCP knowledge and cost-control experience are essential.