Introduction
We are seeking a highly skilled and experienced Chef to lead our culinary team in delivering exceptional Indonesian, Chinese, and Western cuisine. This full‑time position is based in a vibrant hotel‑restaurant environment that serves both local guests and international travelers. The ideal candidate will possess a solid foundation in classic cooking techniques, a passion for menu innovation, and the ability to mentor junior kitchen staff while maintaining the highest standards of food safety and quality.
Responsibilities
- Plan, develop, and execute daily menus that reflect a balanced mix of Indonesian, Chinese, and Western dishes, ensuring authenticity and creative flair.
- Oversee food preparation, cooking, and plating to guarantee consistency, taste, and visual appeal for every plate served.
- Manage inventory, conduct regular stock checks, and coordinate with suppliers to secure fresh, high‑quality ingredients while controlling food cost percentages.
- Lead, train, and motivate a diverse kitchen brigade, fostering a collaborative atmosphere and promoting continuous skill development.
- Enforce strict adherence to hygiene, sanitation, and occupational safety standards, including proper handling of knives, hot equipment, and allergens.
- Develop and maintain standard operating procedures (SOPs) for recipe documentation, portion control, and waste reduction.
- Collaborate with front‑of‑house managers to synchronize service flow, handle special dietary requests, and ensure seamless guest experiences.
- Participate in periodic menu tastings, culinary competitions, and industry workshops to stay current with emerging food trends.
- Prepare and present regular performance reports on kitchen efficiency, staff attendance, and cost analysis for senior management.
Requirements
- Male candidates preferred; all genders are welcome to apply.
- Minimum education: SMA/SMK (high school) or equivalent.
- Age: 35 years or older, demonstrating mature leadership capabilities.
- Proven experience as a Chef, preferably with at least 3‑5 years in a multi‑cuisine establishment.
- Demonstrated mastery of Indonesian, Chinese, and Western cooking techniques.
- Excellent communication skills and ability to work effectively within a team environment.
- High level of integrity, discipline, and personal responsibility.
- Active SKCK (Police Clearance Certificate) required.
- Strong organizational skills, with the ability to manage multiple orders under pressure.
- Creative mindset with a keen eye for detail and presentation.
Benefits
- Competitive base salary with performance‑based incentives.
- Paid vacation, sick leave, and public holidays in accordance with local labor laws.
- Health insurance coverage for the employee (and optional family coverage).
- Uniform allowance and professional kitchen equipment provided.
- Opportunities for career advancement and participation in culinary training programs.
- Employee meal discounts and access to on‑site dining facilities.
- Supportive work environment that values teamwork, creativity, and continuous improvement.
About Company
Our company is a leading hospitality group with a portfolio of upscale hotels and restaurants across the region. Recognized for delivering world‑class service, we blend local heritage with global culinary standards to create unforgettable dining experiences. With a commitment to sustainability, we source ingredients from trusted local producers and emphasize eco‑friendly practices in the kitchen. Joining our team means becoming part of a dynamic organization that invests in its people, celebrates cultural diversity, and strives for culinary excellence every day.
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