Introduction
We are seeking a dynamic and experienced Chef de Cuisine Senior – Manajemen Dapur Utama to lead our primary kitchen operation. This senior culinary role is based in Indonesia and will oversee all aspects of food production, menu innovation, and kitchen staff management. The ideal candidate combines a solid foundation in culinary techniques with strong leadership abilities, ensuring that every dish served meets our high standards for quality, consistency, and creativity.
Responsibilities
- Lead daily kitchen operations, supervising a team of line cooks, sous‑chefs, and kitchen assistants to deliver seamless service from opening to close.
- Develop, test, and refine menus that reflect current food trends, local flavors, and the company’s brand identity while maintaining cost‑effective ingredient sourcing.
- Manage inventory control, ordering, and storage procedures to minimize waste and ensure freshness of all raw materials.
- Implement and enforce rigorous food safety, hygiene, and sanitation standards in compliance with local regulations and international best practices.
- Conduct regular training sessions and performance evaluations to elevate the culinary skills, teamwork, and professionalism of kitchen staff.
- Collaborate with the purchasing department to negotiate with vendors, secure competitive pricing, and monitor product quality.
- Monitor kitchen equipment maintenance schedules, reporting any issues promptly to prevent downtime.
- Prepare daily production reports, analyze cost variances, and suggest improvements to enhance profitability.
- Participate in special events, banquet planning, and catering projects, tailoring menus to meet client specifications.
- Foster a positive, inclusive work environment that encourages creativity, accountability, and continuous learning.
Requirements
- Minimum education: SMA/SMK or equivalent; culinary school training is a strong plus.
- At least 0 years of professional kitchen experience; candidates with prior supervisory or chef‑de‑cuisine experience are preferred.
- All genders are welcome to apply.
- Demonstrated proficiency in cooking techniques across multiple cuisines, with a focus on Indonesian and Asian flavors.
- Strong organizational and time‑management skills, capable of handling high‑pressure environments.
- Excellent communication and interpersonal abilities to lead diverse kitchen teams.
- Basic knowledge of budgeting, cost control, and menu pricing.
- Ability to work the scheduled shift: Monday‑Saturday, 08:00‑17:00, with a total of 9 hours per day including a 1‑hour break.
- Physical stamina to stand for extended periods and handle the demands of a busy kitchen.
Benefits
- Competitive salary commensurate with experience and qualifications.
- Structured 9‑hour workday with a 1‑hour paid break.
- One complimentary meal per shift to support staff wellness.
- Free access to an on‑site medical clinic for you and eligible dependents.
- Opportunities for professional development, including culinary workshops and leadership training.
- Employee discounts at all company‑owned restaurants and hospitality venues.
- Paid annual leave and statutory holidays in accordance with Indonesian labor law.
About Company
Our organization is a leading hospitality group in Indonesia, operating a portfolio of hotels, resorts, and signature restaurants that cater to both local guests and international travelers. With a commitment to culinary excellence, we invest heavily in talent development, sustainable sourcing, and innovative dining concepts. Joining our team means becoming part of a vibrant community that values creativity, quality, and the continuous pursuit of gastronomic distinction.
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