Pastry & Cold Kitchen Artist For Fine Dining

Crabnco; Surabaya ꦱꦸꦫꦧꦪ; Hybrid; IDR 350,000,000 - 500,000,000; Full time

Benefits offered by this job

Health insurance

Performance bonuses

Staff meals and discounts

Growth opportunities

Hybrid work flexibility

Job summary

Crabnco in Surabaya, East Java, ID, seeks an exceptionally talented Head Chef to lead the culinary team. The role covers menu development, food preparation, staff management, and inventory control, with onsite operations and hybrid admin tasks possible.

The ideal candidate has 8+ years of culinary experience, 4+ years in senior chef roles, and a culinary degree. English proficiency is required; local culinary knowledge is a plus. Competitive salary and growth opportunities await.

Qualifications

• Minimum 8 years of culinary experience, including at least 4 years as Head Chef or Exec Sous Chef in fine dining.
• Demonstrated expertise in menu development, recipe creation, and culinary techniques.
• Strong leadership and team management skills to motivate and develop a kitchen brigade.
• In-depth knowledge of food safety and sanitation standards with HACCP or equivalent certification.
• Excellent understanding of kitchen budgeting, cost control, and inventory management.

Responsibilities

• Design, execute, and evolve innovative seasonal menus reflecting the fine dining concept.
• Oversee all kitchen operations to ensure highest standards of quality and presentation.
• Lead, train, and mentor the culinary team to maintain high performance and morale.
• Manage budgets, control food costs, and optimize inventory through procurement and waste reduction.
• Ensure strict adherence to food safety, sanitation, and HACCP standards.

Skills

Menu development

Leadership

Food safety

Cost control

Education

Culinary degree or equivalent training

Job description

About the Role

Our client, an acclaimed fine dining establishment in Surabaya, East Java, ID , is seeking an exceptionally talented and experienced Head Chef to lead their culinary team. This pivotal role demands a creative visionary with a passion for innovation and a commitment to delivering world‑class gastronomic experiences. You will be responsible for the entire kitchen operation, from menu development and food preparation to staff management and inventory control. The ideal candidate will have a proven ability to work collaboratively, maintain impeccable standards of hygiene and food safety, and drive culinary excellence. This position offers the opportunity to shape the gastronomic identity of a prestigious restaurant and mentor a team of dedicated chefs. While the role is primarily on‑site, a hybrid arrangement allows for strategic planning and administrative tasks to be conducted remotely where feasible, fostering work‑life balance.

Key Responsibilities

• Design, execute, and continuously evolve innovative and seasonal menus that reflect the restaurant's fine dining concept.


• Oversee all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and consistency.


• Lead, train, and mentor the culinary team, fostering a positive and productive work environment.


• Manage kitchen budgets, control food costs, and optimize inventory levels through effective procurement and waste reduction strategies.


• Ensure strict adherence to all food safety, sanitation, and hygiene regulations, including HACCP standards.


• Collaborate with the restaurant management team to coordinate menu specials, events, and catering services.


• Maintain relationships with suppliers, negotiating favorable terms and ensuring the quality of ingredients.


• Contribute to the overall success and reputation of the restaurant through exceptional culinary leadership.

Requirements

• Minimum of 8 years of culinary experience, with at least 4 years in a Head Chef or Executive Sous Chef role in a high‑end or fine dining establishment.


• Demonstrated expertise in menu development, recipe creation, and culinary techniques.


• Strong leadership and team management skills, with the ability to motivate and develop a kitchen brigade.


• In‑depth knowledge of food safety and sanitation standards, with relevant certifications (e.g., HACCP).


• Excellent understanding of kitchen budgeting, cost control, and inventory management.


• Creative flair and a passion for using fresh, high‑quality ingredients.


• Ability to work effectively under pressure in a fast‑paced environment.


• Culinary degree or equivalent professional training.


• Proficiency in English is required; knowledge of local culinary traditions is a plus.

Benefits

• Competitive salary commensurate with experience.


• Performance‑based bonuses.


• Health insurance and medical benefits.


• Opportunities for professional growth and culinary development.


• Staff meals and discounts.


• A dynamic and creative work environment in a prestigious Surabaya setting.


• Potential for hybrid work flexibility on administrative tasks.