Sous Chef / Head Chef (5 star Hotel)

Sous Chef / Head Chef (5 star Hotel); Daerah Khusus Ibukota Jakarta; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading restaurant seeks an experienced Sous Chef/Head Chef to manage kitchen operations and drive menu innovation in a 5-star hotel setting. The role emphasizes operational excellence, creativity in Western cuisine, and effective team leadership. Candidates must have extensive culinary experience and a strong background in food engineering.

Qualifications

• Proven experience as a Sous Chef or Head Chef, preferably in a Western cuisine restaurant.
• Minimum 5 years of kitchen management experience.
• Expertise in cooking techniques and food presentation.

Responsibilities

• Develop and refine menu offerings, ensuring quality and creativity.
• Oversee daily kitchen operations, maintaining food safety standards.
• Lead, train, and motivate kitchen staff for efficiency.

Skills

Western cuisine expertise

Food engineering knowledge

Leadership skills

Job description

On behalf of our clients, a well-known restaurant they are seeking an experienced and passionate Sous Chef - Head Chef to 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.
• Strong leadership skills.