Introduction
We are seeking a dynamic and experienced Chef – Head of Culinary Operations to lead the culinary department of a prestigious hotel. This senior role demands a blend of creative culinary expertise, strong operational acumen, and inspiring leadership. The successful candidate will be responsible for overseeing all kitchen activities, managing inventory, optimizing costs, and ensuring the highest standards of food quality and guest satisfaction.
Responsibilities
- Manage stock, goods, and kitchen inventory control to guarantee freshness, minimize waste, and maintain optimal levels of ingredients.
- Develop and execute purchasing strategies, negotiate with suppliers, and maintain strong supplier relationships to secure the best pricing and quality.
- Lead, train, and motivate kitchen teams—including sous‑chefs, line cooks, and pastry staff—through regular coaching, performance reviews, and skill‑building workshops.
- Design and implement process‑optimization initiatives, focusing on workflow efficiency, portion control, and cost‑reduction without compromising taste or presentation.
- Collaborate directly with hotel management to align culinary offerings with overall brand standards, seasonal promotions, and guest feedback.
- Oversee menu development, ensuring a balanced mix of classic and innovative dishes that reflect current culinary trends and local flavors.
- Enforce strict food safety, hygiene, and sanitation protocols in compliance with local regulations and international best practices.
- Prepare and manage the culinary budget, analyze financial reports, and adjust operations to meet profitability targets.
- Act as the primary decision‑maker in the kitchen, taking responsibility for any operational challenges and implementing swift, effective solutions.
Requirements
- Minimum education: High school diploma (SMA/SMK) or equivalent; culinary school certification is a strong advantage.
- Proven experience as a Head Chef, Executive Chef, or senior Sous Chef in a hotel, resort, or high‑volume dining establishment.
- Demonstrated leadership and team‑management skills, with the ability to inspire and develop diverse kitchen staff.
- Excellent organizational abilities, with a focus on inventory control, purchasing, and cost management.
- Positive attitude, continuous‑improvement mindset, and a willingness to embrace innovative cooking techniques.
- Comfortable making decisive, accountable decisions under pressure.
- Strong communication skills; proficiency in English is a plus.
- All genders are welcome to apply.
- Age: No maximum limit; candidates of any age who meet the experience criteria are encouraged to apply.
- Work schedule: Monday to Saturday, 08:00 – 17:00.
Benefits
- Competitive salary package with performance‑based bonuses.
- Comprehensive health and dental insurance for you and eligible dependents.
- Paid annual leave, sick leave, and public holidays in accordance with local labor laws.
- Professional development opportunities, including culinary workshops, certifications, and leadership training.
- Employee meals and discounts across the hotel’s food and beverage outlets.
- Supportive work environment that values creativity, teamwork, and career growth.
About the Company
Our hotel is a landmark destination renowned for its exceptional hospitality, luxurious accommodations, and world‑class dining experiences. Situated in a vibrant urban center, we welcome a diverse international clientele who expect unparalleled service and culinary excellence. As part of our commitment to culinary innovation, we continuously invest in state‑of‑the‑art kitchen facilities, sustainable sourcing practices, and a culture that celebrates both traditional and contemporary gastronomy. Joining our team means becoming an integral part of a brand that sets industry standards and offers limitless opportunities for professional advancement.
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