Head Cheff Central Kitchen

PT OMOTESANDO INDONESIA; Jakarta Utara; On-site; IDR 279,000,000 - 468,720,000; Full time

Job summary

Allez Group, a dynamic F&B hospitality group, is seeking a Head Chef to lead culinary operations in Jakarta. The role requires 3–5 years as a Head Chef in a Western dining concept, and proficiency in central kitchen, high-volume production, and menu standardization.

You will manage kitchen teams, ensure food safety, maintain quality and yield controls, and coordinate with management on stock and menu needs. Strong leadership, discipline, and ability to work under pressure are essential.

Qualifications

• Minimum 3–5 years of experience as Head Chef in a western restaurant or similar dining concept.
• Experience in Central Kitchen, Food Production, Catering, or multi-outlet F&B is preferred.
• Experienced in high-volume food preparation and production.
• Strong knowledge of meat preparation, portioning, pastry, sauces, and food preparation.
• Experienced in recipe standardization, production planning, yield & portion control, and food cost management.
• Good communication skills with management, able to coordinate stock, and menu needs.
• Able to maintain consistent quality, taste, weight, and product specifications.
• Good understanding of food safety, hygiene, and sanitation standards.
• Strong leadership and team management skills.
• Detail-oriented, disciplined, and able to work under pressure and meet production targets.

Skills

Leadership

Team management

Communication

Detail oriented

Pressure tolerance

Job description

Allez Group is a dynamic F&B hospitality group consisting of PT Omotesando Indonesia and PT Prima Gourmet Indonesia. Our brands include The Cutler, Patty & Sons, Ironiku, Zodiac, and Ask For Patty. We specialize in creating exceptional dining experiences through quality cuisine, innovation, and excellent hospitality.

We are currently looking for passionate and experienced professionals to join our growing team in the following positions:

Qualifications:

Minimum 3–5 years of experience as Head Chef in a western restaurant or similar dining concept.

Experience in Central Kitchen, Food Production, Catering, or multi-outlet F&B is preferred.

Experienced in high-volume food preparation and production for restaurant operations.

Strong knowledge of meat preparation, portioning, pastry, sauces, and food preparation.

Experienced in recipe standardization, production planning, yield & portion control, and food cost management.

Good communication skills with management, able to coordinate stock, and menu needs

Able to maintain consistent quality, taste, weight, and product specifications.

Good understanding of food safety, hygiene, and sanitation standards.

Strong leadership and team management skills.

Detail-oriented, disciplined, and able to work under pressure and meet production targets.