Head Chef - #1112850

1. Culinary Leadership & Menu Development together with Executive Chef

• Design and update menus that reflect the restaurant’s concept, seasonality, and market trends.

• Create innovative, visually appealing, and consistently high-quality dishes.

• Standardize recipes and presentation guidelines for consistency.

• Reporting all the information about the kitchen and restaurant directly to Executive Chef.

2. Kitchen Management

• Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.

• Schedule staff, assign duties, and ensure full coverage during service.

• Foster a collaborative and disciplined work environment.

3. Quality Control & Food Safety

• Maintain the highest standards of food quality, taste, and presentation.

• Implement and monitor HACCP or equivalent food safety protocols.

• Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.

4. Cost Control & Budgeting

• Manage food costs, labor costs, and inventory to meet financial targets.

• Negotiate with suppliers and source the best ingredients within budget.

• Monitor and control portion sizes to ensure profitability without compromising quality.

5. Operational Excellence

• Ensure kitchen equipment is maintained, cleaned, and repaired as needed.

• Work closely with the front-of-house team to ensure smooth service.

• Anticipate and resolve kitchen issues before they impact guests.

6. Staff Development & Training

• Recruit, train, and develop kitchen staff for skill growth and succession planning.

• Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.

7. Brand & Guest Experience

• Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.

• Stay up to date on culinary trends to keep the restaurant’s offerings competitive and exciting.

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Skills & Qualifications

• Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)

• Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.

• Culinary diploma or equivalent professional certification preferred.

• Strong leadership, organization, and communication skills.

• In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.

• Financial literacy and experience managing food and labor budgets.

• Ability to thrive under pressure in a fast-paced environment.