Introduction
We are seeking a dynamic and creative Koki Senior Pengembangan Menu Restoran to join our fast‑growing restaurant team in the Tangerang and South Tangerang area. This senior chef will lead the culinary team in designing innovative dishes, maintaining the highest standards of food safety, and delivering an exceptional dining experience for our guests. The ideal candidate combines solid culinary expertise with strong leadership, a keen eye for emerging food trends, and a commitment to continuous improvement.
Responsibilities
- Develop and regularly refresh the restaurant’s menu, incorporating seasonal ingredients, local flavors, and current market trends.
- Supervise daily kitchen operations, ensuring timely preparation and consistent quality of all dishes.
- Train, mentor, and evaluate junior chefs and kitchen staff, fostering a collaborative and high‑performance work environment.
- Manage inventory, control food costs, and minimize waste while adhering to budgetary targets.
- Enforce strict hygiene and safety protocols in compliance with local health regulations.
- Collaborate with front‑of‑house managers to coordinate special events, banquet services, and promotional tastings.
- Conduct regular taste tests, menu tastings, and quality audits to guarantee culinary excellence.
- Maintain accurate documentation of recipes, portion sizes, and preparation procedures for consistency.
Requirements
- Minimum education: Diploma (D3) or Bachelor’s degree (D4) in Culinary Arts, Hospitality Management, or related field; high school (SMA/K) preferred for practical experience.
- At least 1 year of professional experience as a chef, cook, or steward in a high‑volume restaurant setting.
- Demonstrated ability to design menu items that balance creativity, profitability, and customer appeal.
- Strong knowledge of food safety standards, sanitation practices, and kitchen equipment maintenance.
- Excellent communication and interpersonal skills; ability to work effectively with diverse teams.
- Professional appearance, clean grooming, and a disciplined work ethic.
- Residency in Tangerang or South Tangerang is required to ensure reliable attendance.
- Flexibility to work Monday through Saturday, 08:00 – 17:00, with occasional overtime for events.
Benefits
- Competitive base salary with a guaranteed raise after three months of satisfactory performance.
- Daily meal allowance of Rp 15,000, paid weekly to support your nutritional needs.
- Full‑time schedule: Monday‑Saturday, 40 hours per week, providing a balanced work‑life rhythm.
- Opportunities for professional development, including culinary workshops and leadership training.
- Health insurance coverage and transportation allowance for commuting to the workplace.
- Employee recognition programs and career advancement pathways within our growing restaurant group.
About Company
Our restaurant is part of a leading hospitality group renowned for delivering high‑quality, contemporary dining experiences across the Greater Jakarta region. With a focus on fresh, locally sourced ingredients and innovative cooking techniques, we have built a loyal customer base that values both taste and service excellence. We invest heavily in our people, offering a supportive environment where culinary talent can flourish and contribute to the brand’s ongoing success.
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