Head chef

Qualifications

• Minimum 3-5 years as Head Chef or Executive Sous Chef.
• Proven ability to lead a team under pressure.
• Expert in food costing and stock control.
• Passionate about culinary trends and excellence.
• Highly disciplined, organized, and a problem solver.
• Good communication skills in English and Bahasa Indonesia.

Key responsibilities

• Manage the kitchen team for high-performance service.
• Create and refine menus with consistent quality & presentation.
• Oversee food costing, inventory, and budget for profitability.
• Ensure all dishes meet standards and are served timely.
• Enforce strict health, safety, and HACCP sanitation standards.
• Partner with management to enhance guest experience.