Head Chef, Research & Development

PT Deli Boga Rasa; Daerah Khusus Ibukota Jakarta; On-site; USD 18.000 - 30.000; Full time

Job summary

A leading restaurant is seeking an experienced Executive Chef to design innovative seasonal menus, manage kitchen operations, and ensure food cost control. This role requires a minimum of 3 years in a similar position and a degree from a culinary school. The chef will supervise staff and maintain compliance with food safety regulations, enhancing the overall dining experience.

Qualifications

• Minimum 3 years of experience as an Executive Chef in a well-known hotel or restaurant.
• Strong leadership and management skills.
• Knowledge of HACCP standards and food safety regulations.

Responsibilities

• Develop and design innovative and seasonal menus.
• Supervise kitchen staff and ensure efficient food preparation.
• Manage food inventory and order supplies as needed.
• Control food costs and minimize waste.
• Develop and manage the kitchen budget.

Skills

Leadership

Team Management

Cost Control

Budgeting

Inventory Management

Food Safety Regulations

Education

Degree from a recognized culinary school

Job description

Develop and design innovative and seasonal menus.

Ensure menu items align with the restaurant's concept and target customer.

Supervise kitchen staff and ensure efficient food preparation and presentation.

Conduct performance evaluations and provide ongoing feedback.

Manage food inventory and order supplies as needed.

Control food costs and minimize waste.

Develop and manage the kitchen budget, ensuring financial goals are met.

Analyze cost control.

Maintain cleanliness, safety, and organization of the kitchen.

Collaborate with management to enhance the dining experience.

Having knowledge of HACCP standards.

Requirements:

Minimum 3 years of experience as an Executive Chef in a well-known hotel or restaurant.

A degree from a recognized culinary school or institute is preferred.

Strong leadership and team management skills to supervise kitchen staff effectively.

Knowledge of food safety regulations and certifications.

Proficiency in cost control, budgeting, and inventory management.

Willing to work mobile in the Jakarta & Bekasi area.

Service Charge applicable.

Note: The questions about research and development experience and head chef experience seem irrelevant to this role and are omitted for clarity.