Introduction
The Kepala Koki Utama (Head Chef) position in the Culinary Department is a pivotal leadership role responsible for delivering outstanding food experiences while managing kitchen operations. Reporting directly to the Food & Beverage Director, the Head Chef will oversee menu development, quality control, staff training, and ensure that all culinary activities align with the brand’s standards of excellence. This role offers the opportunity to shape the culinary direction of a dynamic hospitality organization that serves a diverse clientele ranging from business travelers to families and event guests.
Responsibilities
- Lead and supervise a team of chefs, line cooks, and kitchen assistants, fostering a collaborative and high‑performance environment.
- Design, test, and update menu items that reflect current food trends, local flavors, and seasonal produce while maintaining cost‑effectiveness.
- Monitor food preparation and presentation to ensure consistency, taste, and visual appeal meet the company’s quality standards.
- Control inventory levels, conduct regular stock counts, and coordinate with suppliers to guarantee freshness and optimal pricing.
- Develop and enforce strict food safety and sanitation protocols in compliance with local health regulations.
- Create and manage the kitchen’s daily work schedule, ensuring adequate staffing for each shift from Monday to Saturday (08:00 – 17:00).
- Mentor junior kitchen staff, providing hands‑on training in culinary techniques, knife skills, plating, and kitchen equipment usage.
- Collaborate with the front‑of‑house team to coordinate service flow, address special dietary requests, and handle guest feedback promptly.
- Prepare and manage the culinary budget, including food cost percentages, labor expenses, and waste reduction initiatives.
- Stay informed about industry innovations, such as sustainable sourcing, plant‑based menus, and new cooking technologies, and incorporate relevant ideas into the operation.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent; culinary certification is a strong plus.
- Age: Open to candidates of any age, with a focus on experience and capability rather than a specific limit.
- Gender: Open to all genders.
- Experience: Prior experience in Food & Beverage (F&B) environments, preferably in a supervisory or chef‑de‑partie role; experience in a hotel, resort, or large restaurant is advantageous.
- Technical skills: Proven cooking expertise, menu development, food costing, and knowledge of kitchen equipment.
- Personal attributes: Honest, disciplined, responsible, and consistently professional appearance.
- Soft skills: Strong communication, friendly demeanor, ability to work both independently and as part of a team, and excellent problem‑solving abilities under pressure.
- Work schedule: Availability to work Monday through Saturday, 08:00‑17:00, with occasional flexibility for special events.
Benefits
- Competitive salary package with performance‑based incentives.
- Meal allowance and complimentary staff meals during shifts.
- Comprehensive health insurance covering medical, dental, and vision.
- Opportunities for professional development, including culinary workshops and certification subsidies.
- Paid annual leave, sick leave, and statutory holidays.
- Uniform provision and professional grooming allowance.
- Employee discount across all on‑site food and beverage outlets.
- Supportive work environment that values teamwork, creativity, and continuous improvement.
About Company
Our organization is a leading hospitality group operating a portfolio of hotels, resorts, and fine‑dining establishments across the region. We pride ourselves on delivering memorable guest experiences through exceptional service, innovative cuisine, and a commitment to sustainability. With a strong emphasis on career growth, we invest in our people by providing ongoing training, mentorship programs, and pathways to leadership. Join us and become part of a vibrant team that celebrates culinary artistry while driving operational excellence.
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