Chef

---

The Chef is responsible for overseeing the culinary operations of the company, ensuring the delivery of high-quality and authentic Indonesian cuisine. Reporting to the Food and Beverage Manager, the Chef will lead a team of kitchen staff, manage menu planning, food preparation, and maintain high standards of food safety and hygiene. This role requires creativity, strong leadership skills, and a passion for Indonesian cuisine.

Responsibilities

• Create and prepare high-quality dishes according to the company's standards and recipes.
• Develop and update menus based on seasonal ingredients and customer preferences.
• Ensure that all food preparation and cooking processes are in compliance with food safety and sanitation regulations.
• Manage and train kitchen staff, including sous chefs, line cooks, and prep cooks.
• Oversee inventory management, including ordering and maintaining stock levels of ingredients and supplies.
• Collaborate with the management team to plan and execute special events and catering services.
• Monitor and control food costs by minimizing waste and optimizing portion sizes.
• Maintain a clean and organized kitchen environment, including equipment maintenance and cleaning schedules.
• Stay updated with industry trends and new cooking techniques to continuously improve culinary skills.
• Provide exceptional customer service by addressing any food-related concerns or special requests.

Requirements

• Culinary degree or equivalent experience in a professional kitchen setting
• Proven track record of successfully managing a team of kitchen staff
• Extensive knowledge of Indonesian cuisine and ability to create authentic dishes
• Strong organizational and time management skills to ensure smooth operations in a fast-paced environment
• Excellent communication and leadership skills to effectively collaborate with other departments and deliver exceptional dining experiences

Skills