Head of Kitchen

Papa Lee's Taiwan Noodle & Dumpling; Provinsi Bali; Presencial; IDR 180.000.000 - 300.000.000; Tempo integral

Resumo da vaga

Papa Lee's Taiwan Noodle & Dumpling in Bali is seeking a Head Chef to lead daily kitchen operations, design menus, and supervise a diverse culinary team. You will oversee food preparation, portion control, and maintain high quality in a fast-paced environment.

The role requires strong leadership, cost management, and adherence to food safety standards, with a readiness to work flexible hours and weekends in a dynamic restaurant setting.

Qualificações

• Minimum 3–5 years of experience in professional kitchen operations.
• Experience as Head Chef, Sous Chef, or Kitchen Manager preferred.
• Strong leadership and team management skills.
• Good knowledge of kitchen operations, menu planning, and food preparation.
• Experience managing food costs, inventory, and kitchen budgets.
• Strong understanding of food safety, hygiene, and sanitation standards.
• Able to manage kitchen operations in a fast-paced environment.
• Good communication and problem-solving skills.
• Willing to work flexible hours, including weekends and public holidays.

Conhecimentos

Leadership

Kitchen operations

Menu planning

Food costing

Food safety

Communication

Flexibility

Formação

Culinary or hospitality education

Descrição da vaga

• Minimum 3–5 years of experience in professional kitchen operations.
• Previous experience as a Head Chef, Sous Chef, or Kitchen Manager is preferred.
• Strong leadership and team management skills.
• Good knowledge of kitchen operations, menu planning, and food preparation.
• Experience managing food costs, inventory, and kitchen budgets.
• Strong understanding of food safety, hygiene, and sanitation standards.
• Able to manage kitchen operations in a fast-paced environment.
• Good communication and problem-solving skills.
• Willing to work flexible hours, including weekends and public holidays.

QUALIFICATIONS

• Proven ability to lead, train, and supervise kitchen staff.
• Good knowledge of Chinese, Taiwanese, and Asian cuisine is preferred.
• Able to develop menus, standardize recipes, and maintain food quality.
• Strong understanding of food costing, portion control, and wastage management.
• Able to manage stock control, purchasing, and ingredient quality.
• Skilled in maintaining kitchen cleanliness and food safety standards.
• Creative, disciplined, detail-oriented, and able to work under pressure.
• Culinary or hospitality education is an advantage.