Luxury Western Kitchen Leader: Sous/Head Chef

Luminare Consulting; Jakarta Pusat; On-site; IDR 600,000,000 - 900,000,000; Full time

Job summary

A luxury hotel is seeking an experienced Sous Chef / Head Chef to lead kitchen operations and drive menu innovation. The ideal candidate will have over 5 years of experience in Western cuisine and a strong background in food engineering, ensuring high culinary standards and overall restaurant profitability. Responsibilities include developing menu offerings, overseeing daily operations, and managing kitchen staff effectively.

Qualifications

• Minimum 5 years of experience as a Sous Chef or Head Chef.
• Expertise in cooking techniques and presentation in Western cuisine.
• Strong knowledge of food engineering.

Responsibilities

• Develop and refine menu offerings for quality and creativity.
• Implement food engineering techniques for cost efficiency.
• Oversee daily kitchen operations and staff management.
• Ensure operations align with profitability goals.

Skills

Western cuisine expertise

Food engineering

Kitchen management

Team leadership

Job description

About the job Sous Chef / Head Chef (5 star Hotel)

On behalf of our clients, a well-known luxury hotelthey are seeking an experienced and passionate Sous Chef - Head Chef that will be placed to one of their restaurants and will be responsibleto lead kitchen operations, drive menu innovation, and ensure overall restaurant profitability. The ideal candidate will have a strong background in Western cuisine, food engineering, and kitchen management, with a proven ability to lead a team and maintain high culinary standards.

Key Responsibilities:

• Develop and refine menu offerings, ensuring creativity, quality, and consistency.
• Implement food engineering techniques to enhance taste, presentation, and cost efficiency.
• Oversee daily kitchen operations, maintaining high standards of food safety and hygiene.
• Lead, train, and motivate kitchen staff to ensure efficiency and teamwork.
• Manage inventory, procurement, and supplier relations to control food costs.
• Ensure kitchen operations align with restaurant profitability goals.
• Maintain a high level of quality control, ensuring all dishes meet the restaurant's standards.
• Stay updated with the latest food trends and incorporate them into menu development.

Requirements:

• Proven experience as a Sous Chef or Head Chef, preferably in a Western cuisine-focused restaurant.
• Minimum 5 years of experience.
• Expertise in Western food preparation, cooking techniques, and presentation.
• Strong knowledge of food engineering and ability to optimize recipes for quality and cost-effectiveness.