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Executive Chef
About this position
Responsibilities
• Oversee and manage all aspects of kitchen operations.
• Develop and create innovative and high-quality menus that are in line with the company's culinary vision.
• Ensure all food preparation and cooking techniques meet the highest standards of quality and consistency.
• Train, mentor, and supervise kitchen staff, including chefs, cooks, and other kitchen personnel.
• Collaborate with the procurement team to source and select the best quality materials and products.
• Monitor and control food costs, inventory levels and kitchen expenses to maximize profits.
• Maintain a safe and clean work environment, complying with all health and safety regulations.
• Keep up to date with industry trends and new culinary techniques, and incorporate them into menu offerings.
• Plan and execute special events, catering services and private dining experiences.
• Foster a positive and collaborative work environment, encouraging teamwork and professional growth among kitchen staff.
Requirements
• Minimum 5 years experience as an Executive Chef in a high volume restaurant or hotel.
• Strong leadership skills and ability to manage a diverse team of culinary professionals.
• Extensive knowledge of Indonesian cuisine and ability to create innovative and authentic dishes.
• Proven track record in developing and implementing cost-effective menus while maintaining high quality standards.
• Excellent communication and organizational skills, with the ability to multitask and work under pressure.
