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Open nowFirst seen 3 days ago

Sous Chef / Head Chef (5 star Hotel)

Luminare Consulting148 open roles

Where
Jakarta Pusat, Jakarta, Indonesia
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Your applicationOpen nowSous Chef / Head Chef (5 star Hotel)Luminare Consulting · Jakarta Pusat, Jakarta, Indonesia

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Luminare Consulting's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: first seen 3 days ago

The posting

On behalf of our clients, a well-known luxury hotel they are seeking an experienced and passionate Sous Chef - Head Chef that will be placed to one of their restaurants and will be responsible to lead kitchen operations, drive menu innovation, and ensure overall restaurant profitability. The ideal candidate will have a strong background in Western cuisine, food engineering, and kitchen management, with a proven ability to lead a team and maintain high culinary standards.

Key Responsibilities:

  • Develop and refine menu offerings, ensuring creativity, quality, and consistency.
  • Implement food engineering techniques to enhance taste, presentation, and cost efficiency.
  • Oversee daily kitchen operations, maintaining high standards of food safety and hygiene.
  • Lead, train, and motivate kitchen staff to ensure efficiency and teamwork.
  • Manage inventory, procurement, and supplier relations to control food costs.
  • Ensure kitchen operations align with restaurant profitability goals.
  • Maintain a high level of quality control, ensuring all dishes meet the restaurant's standards.
  • Stay updated with the latest food trends and incorporate them into menu development.

Requirements:

  • Proven experience as a Sous Chef or Head Chef, preferably in a Western cuisine-focused restaurant.
  • Minimum 5 years of experience.
  • Expertise in Western food preparation, cooking techniques, and presentation.
  • Strong knowledge of food engineering and ability to optimize recipes for quality and cost-effectiveness.
  • Strong leadership skills.
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