Japanese Chef

Kempinski Hotels; Cilangkap; On-site; IDR 240,000,000 - 420,000,000; Full time

Job summary

Kempinski Hotels in Jakarta seeks a skilled Japanese Chef to lead the culinary team and craft authentic Japanese cuisine while overseeing kitchen operations, menu development, and sourcing of ingredients. You will uphold the highest standards of presentation and taste, ensure HACCP compliance, train staff, manage budgets, and drive guest satisfaction through exceptional leadership and creativity.

This fixed-term, full-time role requires strong leadership and the ability to work across events and

Qualifications

• Experience leading a kitchen team in Japanese cuisine.
• Strong knowledge of HACCP and kitchen hygiene practices.
• Ability to source ingredients and manage menu development.
• Budget management and cost control in a high-volume operation.

Responsibilities

• Assist with organizing special events and food promotions.
• Draft concept ideas and menus for events and functions.
• Supervise kitchen preparation and presentation per standards.
• Maintain product knowledge and recommend operational adjustments.
• Maintain hygienic kitchen and personal hygiene.
• Oversee departmental standards and procedures and ensure implementation.
• Ensure training needs analysis and training programs are designed and delivered.
• Provide input for probation and formal performance appraisals.
• Work with supervisor on the department's budget.
• Control and monitor departmental costs against budget.
• Implement and practice HACCP.

Job description

Japanese Chef

Department: Food & Beverage

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

Description

Leading the culinary team in crafting authentic, high-quality Japanese cuisine while managing kitchen operations, menu development, and ingredient sourcing. Ensuring the highest standards of presentation and taste, combining traditional techniques with exceptional leadership to deliver an outstanding dining experience.

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Implement and practice HACCP.