Head Chef - Indonesian Restaurant

• Lead, manage, and inspire the kitchen team to achieve high performance
• Oversee daily kitchen operations and ensure smooth, efficient execution
• Ensure consistency in food quality, taste, and presentation
• Take full ownership of food cost control, inventory, and kitchen efficiency
• Manage purchasing, stock planning, and system accuracy
• Develop and standardize recipes to maintain quality and control cost
• Drive menu development and improve overall profitability
• Maintain hygiene, safety, and compliance with kitchen standards
• Train and develop team members to grow and perform

Skills: HACCP, Inventory Management, Cook, Food Control, Stock Control