Introduction
We are seeking a dynamic and experienced Head Chef – Manajer Operasional Kuliner to lead our culinary team and oversee all kitchen operations. This pivotal role combines creative menu development, rigorous cost control, and hands‑on leadership to ensure that every dish served meets the highest standards of taste, presentation, and profitability. The successful candidate will be a culinary visionary with a proven track record of managing high‑volume kitchens, fostering team collaboration, and driving continuous improvement in food quality and operational efficiency.
Responsibilities
- Design, develop, and regularly refresh seasonal menus that reflect current food trends while aligning with the brand’s culinary identity.
- Conduct detailed costing analyses for each menu item, monitor food waste, and implement strategies to achieve target food cost percentages.
- Lead, mentor, and schedule kitchen staff—including sous‑chefs, line cooks, and prep personnel—to maintain optimal staffing levels and morale.
- Oversee daily kitchen operations, ensuring compliance with health, safety, and sanitation regulations.
- Implement and enforce standardized recipes, portion controls, and plating guidelines to guarantee consistency across all service periods.
- Collaborate with procurement to manage inventory, conduct regular stock audits, and negotiate with suppliers for best pricing and quality.
- Monitor and evaluate the performance of kitchen equipment, coordinating maintenance and repairs to minimize downtime.
- Handle guest feedback related to food quality, making swift adjustments to address concerns and improve satisfaction.
- Develop training programs focused on culinary techniques, food safety, and teamwork to enhance staff skill sets.
- Prepare regular operational reports for senior management, highlighting key metrics such as food cost variance, labor efficiency, and menu performance.
Requirements
- Minimum education: SMA/SMK or equivalent; culinary school certification is a plus.
- At least 2–3 years of experience in a senior kitchen role, preferably as Head Chef, Kitchen Manager, or similar.
- Demonstrated ability to create menus and control costing with measurable results.
- Strong leadership and conflict‑resolution skills, capable of motivating a diverse team.
- Excellent knowledge of food safety standards and inventory control processes.
- Proficiency in using kitchen management software and basic Microsoft Office tools.
- Flexibility to work within the scheduled hours of 08:00 – 17:00; additional hours may be required during peak periods.
- All genders are welcome to apply.
Benefits
- Competitive salary package with performance‑based bonuses.
- Health insurance and medical coverage for the employee and immediate family.
- Paid annual leave, sick leave, and public holidays in accordance with Indonesian labor law.
- Opportunities for professional development, including culinary workshops and management training.
- Employee meal discounts and complimentary meals during shift.
- Transportation allowance or company‑provided shuttle service.
- Positive work environment that values creativity, teamwork, and continuous improvement.
About Company
Our company is a leading name in the hospitality and food service industry, operating a portfolio of restaurants, cafés, and catering services across the region. We pride ourselves on delivering exceptional dining experiences that blend traditional flavors with modern techniques. With a commitment to sustainability, we source locally whenever possible and strive to reduce waste throughout our supply chain. As we continue to expand, we are looking for passionate professionals who share our dedication to culinary excellence and operational mastery.
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