Head Chef (Western Cuisine)

PT Upartners Sukses Bersama; Jakarta Utara; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A wellness-focused company in Jakarta Utara is looking for a Head Chef to oversee kitchen operations and lead menu development. The role requires strong culinary creativity and a minimum of 5-7 years of experience in professional kitchens. Responsibilities include conducting culinary R&D, training kitchen staff, and ensuring compliance with hygiene standards. This position offers the opportunity to innovate within a health-conscious culinary environment.

Qualifications

• Minimum 5–7 years of experience in professional kitchens.
• Experience as a Head Chef or Sous Chef.
• Proven background in culinary R&D or menu development.

Responsibilities

• Lead end-to-end kitchen operations including food preparation and team management.
• Develop, test, and refine new menu items aligned with our healthy concept.
• Conduct culinary R&D for seasonal menus and wellness-focused recipes.

Skills

Culinary creativity

Menu development

Food costing

Leadership

Team communication

Education

Diploma in Culinary Arts, Hospitality, or related field

Job description

Aarti Wellness will open for Wellness F&B, we are hiring for Head Chef that will oversees all kitchen operations, leads menu development, ensures food quality aligned with our health-conscious concept, and manages kitchen team performance. This role requires strong culinary creativity, R&D capability, and operational discipline to support the growth of a wellness-driven brand.

Key Responsibilities:

• Lead end-to-end kitchen operations including food preparation, cooking standards, inventory control, hygiene, and team management.
• Develop, test, and refine new menu items that align with our healthy and clean-food concept.
• Conduct culinary R&D for seasonal menus, new product development, and wellness-focused recipes.
• Collaborate with founders, nutritionists, consultants, and brand teams on taste, presentation, and nutritional direction.
• Standardize recipes, portioning, and plating for consistency across outlets.
• Monitor food cost, COGS, waste control, and kitchen efficiency.
• Train and mentor kitchen staff to maintain quality and discipline.
• Conduct food tastings and regular evaluations to refine menus.
• Analyze raw material usage and control waste.
• Work closely with the Purchasing Department to select efficient and high-quality suppliers.
• Ensure compliance with hygiene and sanitation standards (HACCP preferred).
• Coordinate closely with PPIC for procurement planning and raw material forecasting.
• Support new store openings, kitchen setup, and culinary training.

Qualifications:

Minimum education of a Diploma (D3) in Culinary Arts, Hospitality, Culinary Management, or a related field.

Minimum 5–7 years of experience in professional kitchens, including:

• Experience as a Head Chef or Sous Chef, and
• Proven background in culinary R&D or menu development.

Strong creativity, especially in healthy cuisine, western cuisine, modern café dishes, and wellness-focused recipes.

Solid understanding of kitchen operations, workflow, and food costing.

Strong leadership, team communication, and coordination skills.

Detail-oriented, disciplined, and able to work in a fast-paced, deadline-driven environment.

Willing to be placed at operational locations as needed.