Lead Kitchen: Menu Innovation & Cost Control

cv. Jempolan; Kota Yogyakarta; On-site; IDR 133,920,000 - 234,360,000; Full time

Job summary

cv. Jempolan in Indonesia seeks a Head Kitchen to lead daily operations from prep to service, ensuring quality, hygiene, and timely plating in a fast-paced environment.

You will design and test menus, establish recipe standards, control food costs and waste, and supervise staff schedules while maintaining HACCP compliance. The ideal candidate has 1–5 years in kitchen leadership, strong budgeting skills, and supplier management experience.

Qualifications

• Advanced mastery of cooking techniques.
• Leadership and team management skills.
• Food cost analysis and budgeting expertise.
• Menu development and menu engineering capabilities.
• Quick problem-solving ability.
• Graduated from Culinary, Hospitality, or possess professional culinary certification.
• 1–5 years of kitchen leadership experience (e.g., Sous Chef or Head Kitchen).
• Understanding of current culinary trends, food characteristics, and supplier management.
• Strong stamina for extended work hours and ability to work calmly in busy environments.

Responsibilities

• Lead all daily kitchen activities and ensure smooth workflow from ingredient preparation to food service.
• Design, test, and regularly update menus and establish recipe standards and plating procedures.
• Ensure every dish meets established standards for taste, hygiene, and portion size.
• Manage food costs, calculate raw material needs, and control food waste.
• Coordinate supplier orders and manage inventory.
• Ensure kitchen compliance with food safety standards (HACCP/Sanitation) and workplace safety.
• Organize kitchen staff schedules and delegate tasks.
• Maintain team discipline and evaluate staff performance.

Skills

Culinary Expertise

Leadership

Budgeting

Menu Development

Problem Solving

Education

Culinary/Hospitality Certification

Job description

cv. Jempolan in Indonesia seeks a Head Kitchen to lead daily operations from prep to service, ensuring quality, hygiene, and timely plating in a fast-paced environment.

You will design and test menus, establish recipe standards, control food costs and waste, and supervise staff schedules while maintaining HACCP compliance. The ideal candidate has 1–5 years in kitchen leadership, strong budgeting skills, and supplier management experience.