HEAD CHEF - Seafood & Dimsum Restaurant

Culinary Leadership: Develop, test, and standardize new recipes, including daily specials, while maintaining authentic flavor profiles and presentation.

Operations Management: Oversee all kitchen areas (banquets, restaurant, pantry) to ensure high-quality, consistent food production.

Cost Control: Monitor food costs, manage inventory, and minimize wastage to improve gross profit margins.

Staff Management: Hire, train, schedule, mentor, and motivate the kitchen brigade to ensure compliance with company standards and safety regulations.

Quality Assurance: Ensure all dishes meet health, sanitation, and food safety standards.

Required Qualifications & Skills Experience: Minimum of 2–5+ years in a supervisory or senior Chinese cuisine role (e.g., Sous Chef, Head Chef, or Dim Sum Specialist).

Technical Expertise: Deep knowledge of, and experience with, traditional Chinese cooking methods (stir-frying, steaming, roasting).

Leadership: Strong team management, communication, and coaching skills.

Certification: Valid food hygiene certification.

Attributes: High attention to detail, ability to work under pressure, and creativity in menu planning.

Head Chef

Central Jakarta, Jakarta, ID

Head Chef

North Jakarta, Jakarta, ID

Head Chef / Kepala Juru Masak / Koki

Langit Rasa

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