Introduction
We are seeking a dynamic and seasoned professional to lead our culinary operations as the Chef Kepala Departemen Kuliner (Head of Culinary Department). This pivotal role combines creative menu development, rigorous quality control, and strong team leadership within a fast‑paced hospitality environment. The successful candidate will drive culinary excellence, uphold food safety standards, and contribute to the overall brand reputation of our organization.
Responsibilities
- Design, develop, and regularly refresh menus that reflect current food trends, local flavors, and the company’s brand identity.
- Oversee daily kitchen operations, ensuring dishes are prepared to the highest standards of taste, presentation, and hygiene.
- Manage food and labor costs by creating budgets, controlling inventory, and negotiating with suppliers for quality ingredients at competitive prices.
- Lead, mentor, and evaluate a team of cooks, sous‑chefs, and kitchen staff, fostering a collaborative and high‑performance culture.
- Implement and monitor strict food safety and sanitation protocols in compliance with local regulations and industry best practices.
- Coordinate with front‑of‑house managers to ensure seamless service flow, timely order delivery, and exceptional guest experiences.
- Develop training programs to enhance culinary skills, safety awareness, and customer service among kitchen personnel.
- Analyze customer feedback and sales data to adjust menus, introduce new dishes, and improve overall profitability.
- Handle high‑pressure situations such as large banquets, special events, and unexpected surges in demand while maintaining quality.
- Maintain detailed records of production, waste, and equipment maintenance for continuous improvement.
Requirements
- Minimum education: SMA/SMK or equivalent; culinary certifications are a plus.
- Open to all genders; both male and female candidates are encouraged to apply.
- Proven experience in a culinary leadership role, preferably within hotels, resorts, or large catering operations.
- Strong communication skills, both verbal and written, to effectively liaise with staff, suppliers, and management.
- Demonstrated honesty, responsibility, and a strong work ethic.
- Ability to work independently and as part of a cohesive team.
- Resilience under pressure, with a track record of thriving during peak service periods.
- Excellent cooking skills with a solid understanding of various cuisines and plating techniques.
- Flexibility to work Monday through Saturday, 08:00 – 17:00, with occasional overtime for events.
Benefits
- Competitive salary package with performance‑based bonuses.
- Health insurance and paid medical leave.
- Opportunities for professional development, including culinary workshops and certifications.
- Employee meal discounts and access to on‑site dining facilities.
- Paid annual leave and statutory holidays.
- Supportive work environment that encourages creativity and innovation.
About Company
Our company is a leading player in the hospitality sector, operating a portfolio of upscale hotels, resorts, and fine‑dining restaurants across the region. We pride ourselves on delivering memorable culinary experiences that blend tradition with contemporary flair. With a commitment to sustainability, we source locally whenever possible and invest in cutting‑edge kitchen technology. Joining our team means becoming part of a forward‑thinking organization that values talent, diversity, and continuous improvement.
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