Introduction
We are seeking a dynamic and highly motivated Koki Kepala Bagian Kuliner to lead the culinary team of our prestigious five‑star restaurant. This is a flagship venue known for delivering exceptional dining experiences that blend innovative cuisine with impeccable service. As the head of the culinary department, you will be responsible for upholding the restaurant’s reputation for excellence while driving continuous improvement in menu creativity, kitchen efficiency, and team performance.
Responsibilities
- Oversee daily kitchen operations, ensuring all dishes are prepared to the highest standards of taste, presentation, and food safety.
- Develop, test, and refine menu items, with a special emphasis on mastering and innovating tempura and other signature dishes.
- Manage inventory control, ordering, and stock rotation to minimize waste and maintain optimal freshness of ingredients.
- Lead, mentor, and train kitchen staff, fostering a collaborative environment that encourages creativity, discipline, and continuous learning.
- Implement and monitor strict hygiene and sanitation protocols in compliance with local health regulations and the restaurant’s five‑star standards.
- Coordinate closely with the front‑of‑house team to ensure seamless service flow and timely delivery of orders.
- Schedule shifts, approve overtime when necessary, and ensure that staffing levels match the restaurant’s peak and off‑peak periods.
- Analyze kitchen performance metrics, such as ticket times and cost of goods sold, and propose actionable improvements.
- Maintain an atmosphere of high loyalty and initiative, leading by example through punctuality, professionalism, and a strong work ethic.
- Participate in promotional events, chef’s tables, and special tasting sessions to showcase the restaurant’s culinary artistry.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Gender: Male (as per company policy).
- At least 1 year of proven experience in a high‑volume, upscale kitchen environment.
- Demonstrated ability to cook tempura to perfection, with a willingness to experiment with new batter recipes and frying techniques.
- Strong teamwork skills and the ability to collaborate effectively with chefs, sous‑chefs, line cooks, and service staff.
- High level of loyalty, initiative, and discipline, with a track record of dependable attendance and willingness to work overtime when required.
- Excellent time‑management and kitchen‑workflow coordination abilities.
- Core culinary skills: food preparation, plating, flavor balancing, and menu engineering.
- Soft skills: clear communication, problem‑solving under pressure, and a passion for delivering outstanding guest experiences.
Benefits
- Competitive salary commensurate with experience and performance.
- Comprehensive health insurance coverage for you and eligible dependents.
- Meal allowances and complimentary dining privileges across all restaurant outlets.
- Opportunities for professional development, including culinary workshops, certification courses, and mentorship programs.
- Paid annual leave, sick leave, and statutory holidays.
- Performance‑based bonuses and recognition awards.
- Uniform provision, safe working environment, and access to state‑of‑the‑art kitchen equipment.
About Company
Our restaurant is part of a distinguished hospitality group that operates multiple award‑winning venues across the region. Recognized for its elegant ambience, meticulous service, and innovative cuisine, the brand has earned a reputation as a culinary destination for discerning guests. We pride ourselves on cultivating a culture of excellence, where creativity is encouraged, and every team member contributes to the collective success of the dining experience. Joining our team means becoming part of a legacy of gastronomic mastery and enjoying a career path that rewards passion, skill, and dedication.
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