Head Of Central Kitchen Production

Cv Amagi Villa Utama; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 279,000,000 - 390,600,000; Full time

Benefits offered by this job

Staff meals

Hotel services discounts

Career development opportunities

Job summary

Cv Amagi Villa Utama in Surabaya is seeking a creative Head Chef to lead our culinary team, craft innovative menus, and uphold the highest standards of quality and presentation. You will manage kitchen operations, mentor staff, control costs, ensure food safety, and drive gastronomy excellence in a busy setting.

The role requires a culinary degree or equivalent training, strong leadership, hands-on cooking, and a passion for guest satisfaction. Join us to elevate dining experiences in Surabaya.

Qualifications

• Proven Head Chef or Exec Sous Chef experience in reputable establishments.
• Culinary degree or equivalent training.
• Strong leadership, organizational and communication skills.
• Demonstrated ability to manage budgets and control food costs.
• Excellent knowledge of cooking techniques, ingredients and flavor profiles.

Responsibilities

• Design and execute innovative menus for all food service areas.
• Manage kitchen operations, inventory, ordering and costs.
• Supervise, train and mentor kitchen staff to high performance.
• Maintain strict adherence to food safety, sanitation and hygiene.
• Collaborate with management on culinary strategies and promotions.

Education

Culinary degree or equivalent training

High school diploma or GED

2-year Culinary degree or related major

Strong leadership and communication

Budgeting and food cost control

Exceptional cooking techniques & flavor profiling

Job description

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About the Role

Our client is searching for a creative and highly skilled Head Chef to lead the culinary team at their acclaimed restaurant in Surabaya. You will be responsible for crafting innovative menus, maintaining the highest standards of food quality and presentation, and managing kitchen operations efficiently. This is an exceptional opportunity for a passionate culinary professional to make a significant impact on the dining experience, driving gastronomic excellence and fostering a positive, productive kitchen environment in a bustling city.

Key Responsibilities

• Design and execute innovative, high-quality menus for all food service areas, ensuring variety and seasonal relevance.
• Manage all aspects of kitchen operations, including inventory control, ordering, and food cost management.
• Supervise, train, and mentor kitchen staff, promoting a culture of teamwork and high performance.
• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Collaborate with management to develop and implement culinary strategies and promotions.

Requirements

• Proven experience as a Head Chef or Executive Sous Chef in a reputable establishment.
• Culinary degree or equivalent professional culinary training.
• Exceptional knowledge of cooking techniques, ingredients, and flavor profiles.
• Strong leadership, organizational, and communication skills.
• Demonstrated ability to manage budgets and control food costs effectively.

Benefits

• Attractive salary and benefits package.
• Opportunity to showcase culinary creativity and lead a talented team in Surabaya.
• Professional development and training opportunities.
• A dynamic and rewarding work environment.
• Staff meals and discounts on hotel services.

Other Job Details

Job Identification: [Job ID not provided]
Job Category: Culinary
Job Schedule: Full time
Location: Jalan Embong Malang 85-89, Surabaya Jawa 60261, Indonesia
Position Type: Management
Job Summary: Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Candidate Profile – Education and Experience:
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Core Work Activities – Assisting in Leading Kitchen Operations for Property:
• Provides direction for all day‑to‑day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities:
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met:
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service:
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day‑to‑day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities:
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities:
• Provides information to executive teams, managers and supervisors, co‑workers, and subordinates by telephone, in written form, e‑mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

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