Head Chef

Key Responsibilities

• Operational Management : Lead and oversee all daily kitchen activities hands-on, ensuring smooth and efficient operations during peak hours
• Menu Development : Design, test, and launch innovative new menus or seasonal dishes that align perfectly with the restaurant's concept and brand identity
• Quality & Hygiene Control : Ensure absolute consistency in taste, portioning, and food presentation. Maintain strict cleanliness, sanitation, and food safety standards at all times
• Cost Management : Manage inventory, minimize food waste, and negotiate with suppliers to maintain optimal food costs without ever compromising on quality
• Team Leadership : Recruit, train, mentor, and schedule kitchen staff (Sous Chef, Line Cooks, Stewards). Foster a positive, collaborative, and professional work culture within the kitchen

Requirements & Qualifications

• Mandatory : A minimum of 5 years of experience as a Head Chef in an independent restaurant
• Culinary Specialization : Proven expertise and a strong foundation specializing in Nusantara (Indonesian) and/or Western cuisine
• Exceptional culinary skills with a proven track record of creating successful, crowd-pleasing menu
• Strong financial acumen regarding food cost management, labor costs, and kitchen budgeting.
• A firm yet supportive leader who delegates effectively and performs exceptionally well under pressure in a fast-paced environment
• Creative, up-to-date with the latest F&B trends, and driven by an uncompromising standard of quality

Skills: Communication Skills, Team Management, Cook