Introduction
We are seeking a dynamic and visionary Executive Chef – Head of Culinary Operations to lead our kitchen team in Bojonegoro. This senior role combines culinary creativity with strategic management, ensuring that every dish reflects the highest standards of taste, quality, and presentation. The ideal candidate will bring a blend of hands‑on cooking expertise, strong leadership, and a passion for developing innovative menu concepts that resonate with our diverse clientele.
Responsibilities
- Oversee all daily kitchen operations, including food preparation, plating, and service execution for breakfast, lunch, dinner, and special events.
- Develop, test, and refine seasonal menus that align with market trends, local ingredients, and the brand’s culinary identity.
- Manage inventory control, vendor relationships, and cost‑optimization strategies to maintain profitability while upholding quality standards.
- Lead, mentor, and schedule a team of sous‑chefs, line cooks, pastry chefs, and kitchen assistants, fostering a collaborative and high‑performance work environment.
- Ensure compliance with food safety regulations, sanitation protocols, and occupational health standards across all kitchen areas.
- Collaborate with front‑of‑house managers to synchronize service flow, address guest feedback, and continuously improve the overall dining experience.
- Implement training programs focused on culinary techniques, hygiene practices, and customer service excellence.
- Track key performance indicators such as food cost percentage, labor efficiency, and waste reduction, presenting regular reports to senior management.
- Drive culinary innovation through research, tasting sessions, and participation in industry events and competitions.
Requirements
- Educational background: Minimum D3/D4 in Culinary Arts, Hospitality Management, or a related field.
- At least 1 year of proven experience in a senior kitchen role, preferably as an Executive Chef or Head of Culinary Operations.
- Strong leadership qualities with the ability to inspire and guide multidisciplinary teams.
- Excellent communication skills, both verbal and written, to effectively interact with staff, suppliers, and senior management.
- Demonstrated ability to create and manage budgets, control food costs, and achieve profitability targets.
- Proficiency in modern cooking techniques, menu engineering, and plating aesthetics.
- High level of motivation, energy, and a collaborative mindset that values teamwork.
- Residency in or willingness to relocate to Bojonegoro is strongly preferred.
- Fluency in Bahasa Indonesia; proficiency in English is an advantage.
- Gender: Open to all qualified candidates.
Benefits
- Competitive salary package with performance‑based bonuses.
- Comprehensive health and dental insurance coverage.
- Paid annual leave, sick days, and public holidays.
- Professional development opportunities, including culinary workshops and certification programs.
- Uniform allowance and access to state‑of‑the‑art kitchen equipment.
- Transportation stipend or company‑provided vehicle for commuting within Bojonegoro.
- Employee meal discounts and access to exclusive tasting events.
- Supportive work environment that values creativity, work‑life balance, and career growth.
About Company
Our organization is a leading hospitality brand renowned for delivering exceptional culinary experiences across Indonesia. With a commitment to sustainability, we source locally grown produce and support regional farmers, integrating authentic flavors into modern menu concepts. We pride ourselves on a culture of innovation, teamwork, and continuous improvement, offering our staff a platform to showcase their talents while contributing to the growth of the culinary industry. Join us and become part of a visionary team that sets new standards for dining excellence.
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