1,333 Culinary Chef jobs in Indonesia
Apprentice Culinary Chef
80111 Denpasar, Bali
IDR3000000 Monthly
WhatJobs
Posted 3 days ago
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Job Description
Our client, a renowned establishment in the hospitality sector, is offering an exciting Apprentice Culinary Chef position in **Denpasar, Bali, ID**. This is an invaluable opportunity for aspiring chefs to learn the art of professional cooking in a high-volume, fast-paced kitchen environment. The Apprentice Culinary Chef will work under the guidance of experienced chefs, gaining hands-on experience in all aspects of food preparation, cooking techniques, and kitchen management. Responsibilities include assisting with menu planning, preparing ingredients, cooking dishes according to established recipes, and maintaining a clean and organized workspace. You will learn about food safety and sanitation standards, inventory management, and cost control. The apprentice will be exposed to various culinary styles and gain practical skills in different kitchen stations. This role requires a passion for food, a strong willingness to learn, dedication, and the ability to follow instructions precisely. Physical stamina and the ability to work effectively as part of a team are essential. A positive attitude, a keen eye for detail, and a commitment to excellence in culinary arts are highly valued. This apprenticeship program is designed to provide comprehensive training and a solid foundation for a successful career in the culinary industry. Successful completion may lead to further opportunities within our organization. We are seeking enthusiastic individuals eager to embark on a culinary journey and contribute to creating exceptional dining experiences for our guests. Join our talented team and begin your professional journey in the vibrant culinary scene of Bali.
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0
Head Chef - Culinary Innovation
40111 Bandung, West Java
IDR15000000 Monthly
WhatJobs
Posted 3 days ago
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Job Description
Our client, a highly reputable establishment known for its exquisite dining experience, is seeking an innovative and passionate Head Chef to lead their culinary team in Bandung, West Java, ID . This is a pivotal role requiring exceptional culinary expertise, leadership acumen, and a commitment to delivering outstanding gastronomic creations. You will be responsible for menu development, kitchen operations management, staff training, and maintaining the highest standards of food quality and safety. The ideal candidate will possess a creative flair, a deep understanding of diverse cuisines, and the ability to inspire and motivate a team in a fast-paced environment.
Key Responsibilities:
Qualifications:
Key Responsibilities:
- Conceptualize, develop, and implement innovative and appealing menu items that align with the establishment's brand and customer expectations.
- Oversee all aspects of kitchen operations, including food preparation, cooking, presentation, and inventory management.
- Manage and lead the culinary team, providing guidance, training, and performance feedback.
- Ensure adherence to strict food safety and hygiene standards (HACCP compliance).
- Control food costs and manage kitchen budgets effectively.
- Source high-quality ingredients and build strong relationships with suppliers.
- Maintain consistency and high standards in food quality and presentation across all dishes.
- Collaborate with the front-of-house management to ensure an exceptional dining experience for guests.
- Stay current with culinary trends, techniques, and industry best practices.
- Troubleshoot and resolve any operational issues that arise in the kitchen.
Qualifications:
- Culinary degree or equivalent professional qualification.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Demonstrated expertise in menu engineering, costing, and high-volume food production.
- Proficiency in various cooking techniques and cuisines.
- Strong leadership, communication, and interpersonal skills.
- Excellent understanding of food safety regulations and sanitation practices.
- Ability to manage and motivate a diverse team.
- Creative mindset with a passion for culinary innovation and presentation.
- Experience in event catering and banquets is a plus.
- Must be willing to work flexible hours, including evenings, weekends, and holidays.
This advertiser has chosen not to accept applicants from your region.
1
Head Chef - Culinary Innovation
16310 Cimahi, West Java
IDR30000000 Monthly
WhatJobs
Posted 4 days ago
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Job Description
Our client is seeking a visionary and exceptionally talented Head Chef to lead their culinary innovation efforts, operating entirely remotely. This unique opportunity is for a chef who thrives on creativity, menu development, and maintaining the highest standards of culinary excellence from their own kitchen. You will be responsible for conceptualizing, developing, and refining innovative menus that reflect diverse cuisines and appeal to a broad clientele, with a particular focus on creating exciting new offerings for patrons associated with the **Depok, West Java, ID** area. Your role involves staying ahead of culinary trends, sourcing premium ingredients, and ensuring exceptional food quality and presentation.
The ideal candidate will possess extensive experience in high-volume, fine-dining, or specialized culinary environments. You will lead and inspire a remote culinary team, fostering a culture of creativity and continuous improvement. Key responsibilities include menu engineering, cost control, inventory management, and ensuring adherence to all food safety and sanitation regulations. You will collaborate closely with marketing and operations teams to develop compelling culinary concepts and execute successful food-related events or promotions. The ability to translate culinary vision into practical, executable dishes is paramount. This role demands strong leadership, exceptional palate, and a passion for creating memorable dining experiences.
Qualifications include a formal culinary degree or equivalent professional experience. A minimum of 8 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Sous Chef role, is required. A proven track record of menu development, kitchen management, and cost control is essential. Exceptional understanding of various cooking techniques, global cuisines, and flavor profiles is a must. Strong leadership, communication, and organizational skills are crucial for managing a remote culinary team effectively. This is a fully remote position, requiring a dedicated and well-equipped professional kitchen space for recipe development and testing, supporting our culinary ventures linked to **Depok, West Java, ID**.
The ideal candidate will possess extensive experience in high-volume, fine-dining, or specialized culinary environments. You will lead and inspire a remote culinary team, fostering a culture of creativity and continuous improvement. Key responsibilities include menu engineering, cost control, inventory management, and ensuring adherence to all food safety and sanitation regulations. You will collaborate closely with marketing and operations teams to develop compelling culinary concepts and execute successful food-related events or promotions. The ability to translate culinary vision into practical, executable dishes is paramount. This role demands strong leadership, exceptional palate, and a passion for creating memorable dining experiences.
Qualifications include a formal culinary degree or equivalent professional experience. A minimum of 8 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Sous Chef role, is required. A proven track record of menu development, kitchen management, and cost control is essential. Exceptional understanding of various cooking techniques, global cuisines, and flavor profiles is a must. Strong leadership, communication, and organizational skills are crucial for managing a remote culinary team effectively. This is a fully remote position, requiring a dedicated and well-equipped professional kitchen space for recipe development and testing, supporting our culinary ventures linked to **Depok, West Java, ID**.
This advertiser has chosen not to accept applicants from your region.
2
Head Chef - Culinary Excellence
60111 Surabaya, East Java
IDR12000000 Monthly
WhatJobs
Posted 5 days ago
Job Viewed
Job Description
Our client, a highly acclaimed dining establishment in **Surabaya, East Java, ID**, is seeking an exceptional Head Chef to lead their culinary team. This is a unique opportunity to showcase your gastronomic talent and manage all aspects of the kitchen operations in a prestigious setting. The ideal candidate will possess a deep understanding of diverse cuisines, a passion for high-quality ingredients, and proven leadership skills. You will be responsible for menu development, kitchen staff management, inventory control, and ensuring the highest standards of food preparation and presentation.
Responsibilities:
Qualifications:
Responsibilities:
- Oversee all daily kitchen operations, ensuring efficiency and quality.
- Develop innovative and appealing menus, considering seasonal ingredients and customer preferences.
- Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Control food costs and manage inventory effectively, minimizing waste.
- Ensure compliance with all health, safety, and sanitation regulations.
- Maintain relationships with suppliers and source high-quality ingredients.
- Oversee the preparation and presentation of all dishes, ensuring consistency and excellence.
- Manage kitchen budgets and control expenses.
- Collaborate with the front-of-house team to ensure seamless service.
- Implement and enforce strict hygiene and food safety standards.
- Contribute to the overall success and reputation of the establishment.
Qualifications:
- Significant experience as a Head Chef or Sous Chef in a reputable restaurant or hotel.
- Culinary degree or equivalent professional training.
- Extensive knowledge of cooking techniques, food preparation, and presentation.
- Strong leadership, management, and team-building skills.
- Excellent understanding of food cost control, inventory management, and budgeting.
- Proficiency in local Indonesian cuisine and international culinary trends.
- Knowledge of health and safety regulations in the food industry.
- Creative and passionate about food, with a strong eye for detail.
- Ability to work under pressure and in a fast-paced environment.
- Excellent communication and interpersonal skills.
- Based in or willing to relocate to **Surabaya, East Java, ID**.
This advertiser has chosen not to accept applicants from your region.
3
Head Chef & Culinary Innovator
80111 Denpasar, Bali
IDR25000000 Monthly
WhatJobs
Posted 6 days ago
Job Viewed
Job Description
Our client is seeking a passionate and visionary Head Chef to lead their culinary operations and drive innovation in their acclaimed establishment. This is a hands-on role for an individual with exceptional culinary talent, strong leadership skills, and a deep understanding of food trends and customer preferences. You will be responsible for menu creation, kitchen management, staff training, and ensuring the highest standards of food quality, presentation, and safety. The ideal candidate will possess a creative flair, meticulous attention to detail, and the ability to inspire a team to achieve culinary excellence. This role requires active on-site presence to oversee all kitchen activities and ensure a seamless dining experience.
Responsibilities:
Qualifications:
Responsibilities:
- Develop innovative and appealing menus that reflect current culinary trends and seasonal ingredients.
- Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
- Manage inventory, procurement of ingredients, and control food costs to maximize profitability.
- Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
- Maintain consistent quality and high standards for all dishes served.
- Collaborate with management on menu planning, special events, and promotions.
- Manage kitchen equipment maintenance and ensure a safe working environment.
- Contribute creative ideas for new dishes, specials, and culinary experiences.
- Control portion sizes and minimize waste to optimize resource utilization.
- Conduct regular performance reviews and provide feedback to kitchen staff.
- Stay updated on culinary techniques, industry trends, and competitor offerings.
- Develop and implement standard operating procedures for the kitchen.
- Manage relationships with food suppliers and negotiate favorable terms.
- Ensure compliance with all relevant health and safety regulations.
Qualifications:
- Culinary degree or equivalent professional experience from a reputable institution.
- Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Demonstrated expertise in menu development, food costing, and inventory management.
- Proven leadership skills with the ability to inspire and motivate a culinary team.
- In-depth knowledge of various cooking techniques, cuisines, and plating styles.
- Strong understanding of food safety regulations and HACCP principles.
- Excellent communication, interpersonal, and organizational skills.
- Creativity and a passion for delivering exceptional culinary experiences.
- Ability to work under pressure in a fast-paced environment.
- Proficiency in kitchen management software is a plus.
- A keen eye for detail in food quality, presentation, and kitchen operations.
- Problem-solving skills and the ability to make sound decisions quickly.
- Commitment to maintaining the highest standards of hygiene and safety.
This advertiser has chosen not to accept applicants from your region.
4
Head Chef - Culinary Operations
25111 Padang, West Sumatra
IDR15000000 Monthly
WhatJobs
Posted 7 days ago
Job Viewed
Job Description
Our client, a premium virtual dining experience provider with operations supporting clients across Padang, West Sumatra, ID , is seeking a talented and innovative Head Chef to lead their culinary operations remotely. This is a unique, fully remote position where you will be responsible for menu development, quality control, and guiding a network of partner kitchens and home cooks. The ideal candidate will possess exceptional culinary expertise, a strong understanding of food safety and costing, and the ability to manage and inspire a distributed culinary team. You will be instrumental in crafting exceptional dining experiences delivered directly to customers.
Responsibilities:
Responsibilities:
- Develop creative, high-quality, and profitable menus suitable for virtual delivery, considering seasonal ingredients and customer preferences.
- Establish and enforce rigorous food safety, sanitation, and quality control standards across all partner kitchens and home cooks.
- Train and mentor partner kitchen teams and home cooks on menu preparation, plating, and execution standards.
- Conduct virtual taste-testing sessions and provide detailed feedback to culinary partners.
- Manage inventory and cost control measures, optimizing ingredient sourcing and minimizing waste.
- Stay abreast of culinary trends, new techniques, and emerging food concepts to keep menus innovative.
- Collaborate with the marketing and operations teams to ensure seamless delivery of the virtual dining experience.
- Develop recipes and standardize preparation instructions for consistent quality.
- Troubleshoot culinary issues and provide immediate support to partner kitchens as needed.
- Contribute to the strategic planning and growth of the virtual dining service.
- Maintain a high level of culinary artistry and presentation across all offerings.
- Manage relationships with ingredient suppliers and ensure consistent quality and pricing.
- Monitor customer feedback related to food quality and implement improvements.
- Oversee food cost analysis and profitability for menu items.
- Ensure compliance with all food service regulations and licensing requirements applicable to partner locations.
- Culinary degree or equivalent professional experience from a reputable institution.
- Minimum of 7 years of progressive experience in high-volume culinary environments, with at least 3 years in a Head Chef, Executive Chef, or Senior Sous Chef role.
- Proven expertise in menu engineering, recipe development, and food costing.
- Extensive knowledge of diverse cuisines and cooking techniques.
- Strong understanding of food safety principles (HACCP certification preferred).
- Excellent leadership, communication, and interpersonal skills, with the ability to inspire and manage a remote team.
- Proficiency in using technology for remote collaboration, communication, and potentially recipe management software.
- Ability to work independently and manage multiple priorities effectively in a remote setting.
- A passion for food innovation and delivering exceptional customer experiences.
- Experience working with distributed teams or in a franchise/licensing model is highly advantageous.
- Strong organizational and problem-solving skills.
This advertiser has chosen not to accept applicants from your region.
5
Head Chef - Culinary Innovation
75111 Samarinda, East Kalimantan
IDR12000000 Monthly
WhatJobs
Posted 8 days ago
Job Viewed
Job Description
Our client, a renowned hospitality group, is seeking a visionary and talented Head Chef to lead culinary operations and drive innovation in menu development. This role offers a unique blend of creative freedom and operational responsibility, requiring a candidate who can inspire a kitchen team, maintain impeccable standards, and delight discerning palates. You will be instrumental in shaping the gastronomic experience, from conceptualizing new dishes and crafting seasonal menus to managing kitchen staff, ensuring food safety, and controlling costs. The ideal candidate possesses a refined palate, extensive knowledge of diverse cuisines, and a proven track record of success in high-volume, quality-focused environments.
Responsibilities:
Responsibilities:
- Lead and inspire the kitchen brigade, fostering a culture of excellence, creativity, and teamwork.
- Develop and implement innovative, high-quality menus that reflect current culinary trends and seasonal availability.
- Oversee all aspects of kitchen operations, including food preparation, cooking, presentation, and service.
- Manage inventory, procurement, and cost control to optimize profitability without compromising quality.
- Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
- Train, mentor, and develop kitchen staff, providing constructive feedback and opportunities for growth.
- Collaborate with management on menu planning, pricing, and special event catering.
- Maintain strong relationships with suppliers, ensuring the procurement of fresh, high-quality ingredients.
- Contribute to the overall success and reputation of the establishment through exceptional culinary execution.
- Manage kitchen budgets and resources efficiently.
- Extensive experience as a Head Chef or Senior Sous Chef in reputable restaurants or hotels.
- Culinary degree or equivalent professional training from a recognized institution.
- Demonstrated expertise in a wide range of culinary techniques and international cuisines.
- Strong leadership, management, and team-building skills.
- Proven ability in menu engineering, cost control, and inventory management.
- Excellent knowledge of food safety and hygiene regulations.
- Creative flair and passion for delivering outstanding dining experiences.
- Strong communication and interpersonal abilities.
- Ability to work effectively under pressure in a fast-paced environment.
- Experience with kitchen management software is advantageous.
This advertiser has chosen not to accept applicants from your region.
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6
Head Chef - Culinary Operations
16411 Magelang, Central Java
IDR9000000 Monthly
WhatJobs
Posted 8 days ago
Job Viewed
Job Description
Our client is seeking an innovative and passionate Head Chef to lead their culinary team in Depok, West Java, ID . This role demands creativity, strong leadership skills, and a deep understanding of food preparation, menu development, and kitchen management. You will be responsible for ensuring the highest standards of food quality, taste, and presentation, while also managing inventory, controlling costs, and maintaining a safe and hygienic kitchen environment. The ideal candidate will have a proven track record in fine dining or high-volume catering environments and a flair for creating memorable dining experiences.
Responsibilities:
Responsibilities:
- Lead and manage all aspects of kitchen operations, including food preparation, cooking, and presentation.
- Develop creative and appealing menus, considering seasonal ingredients and dietary restrictions.
- Ensure consistent quality and taste of all dishes served.
- Manage inventory, including ordering supplies, receiving deliveries, and controlling food costs.
- Train, mentor, and supervise kitchen staff, fostering a positive and productive work environment.
- Maintain impeccable hygiene and sanitation standards in the kitchen, adhering to all health and safety regulations.
- Collaborate with management to develop and execute culinary strategies.
- Control operational costs, including food waste and labor expenses.
- Stay updated on culinary trends and techniques, incorporating them into menu development.
- Ensure efficient workflow and scheduling of kitchen staff.
- Culinary degree or equivalent professional experience.
- Minimum of 5 years of experience in a Head Chef or Sous Chef role, preferably in a high-volume establishment.
- Extensive knowledge of culinary techniques, ingredients, and global cuisines.
- Proven ability in menu planning and development.
- Strong leadership, team management, and communication skills.
- Excellent understanding of food safety and sanitation regulations.
- Experience with inventory management and cost control.
- Ability to work under pressure and manage multiple tasks effectively.
- Creative flair and passion for food.
- Food handler certification.
This advertiser has chosen not to accept applicants from your region.
7
Head Chef - Culinary Innovation
76111 Samarinda, East Kalimantan
IDR25000000 Monthly
WhatJobs
Posted 8 days ago
Job Viewed
Job Description
Our client is seeking an exceptional and creative Head Chef to lead their culinary team and drive menu innovation in a fully remote capacity. This unique role requires a culinary artist with a passion for developing new dishes, managing kitchen operations remotely, and ensuring the highest standards of food quality and presentation. The ideal candidate will have extensive experience in fine dining or high-volume establishments, a deep understanding of diverse cuisines, and the ability to lead and inspire a kitchen team from a distance. Responsibilities include menu development, recipe creation, food costing, inventory management, and ensuring compliance with all health and safety regulations. You will work closely with suppliers to source premium ingredients and manage food budgets effectively. This position demands strong leadership, excellent organizational skills, and a creative flair for food presentation. Proficiency in culinary software for inventory and cost control is a plus. You will be responsible for training and mentoring kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement. The ability to adapt to changing culinary trends and customer preferences is crucial. If you are a visionary chef looking for a challenging and rewarding remote leadership opportunity where you can shape the culinary direction of an exciting establishment, we encourage you to apply. This is an excellent chance to showcase your talent and drive innovation in the culinary world, all while enjoying the flexibility of remote work. We are committed to providing an outstanding dining experience through exceptional cuisine and are looking for a passionate leader to guide our culinary endeavors. Join us and create unforgettable gastronomic experiences.
Responsibilities:
Responsibilities:
- Develop innovative and appealing menus, incorporating diverse culinary styles and seasonal ingredients.
- Create new recipes and ensure consistent quality and presentation of all dishes.
- Manage kitchen operations, including staff supervision, scheduling, and performance management, remotely.
- Oversee food purchasing, inventory control, and waste management to optimize costs.
- Ensure strict adherence to food safety, sanitation, and hygiene standards.
- Train and mentor kitchen staff, fostering a positive and productive work environment.
- Collaborate with management on menu engineering, pricing strategies, and promotional activities.
- Maintain relationships with suppliers to source high-quality ingredients at competitive prices.
- Manage kitchen budgets effectively to ensure profitability.
- Stay updated on culinary trends, techniques, and competitor offerings.
- Culinary degree or equivalent professional experience.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Proven expertise in menu development, recipe creation, and food costing.
- Strong knowledge of various cuisines and cooking techniques.
- Excellent leadership, team management, and communication skills.
- Ability to manage kitchen operations remotely and ensure high standards.
- Proficiency in inventory management and cost control principles.
- Knowledge of food safety regulations and best practices.
- Creative flair and a passion for culinary innovation.
- Ability to work flexible hours and adapt to changing demands.
This advertiser has chosen not to accept applicants from your region.
8
Head Chef / Culinary Director
40131 Bandung, West Java
IDR10000000 Annually
WhatJobs
Posted 8 days ago
Job Viewed
Job Description
Our client is seeking an exceptionally talented and creative Head Chef / Culinary Director to lead their esteemed restaurant in **Bandung, West Java, ID**. This is a hands-on, in-person role where you will be responsible for all aspects of the kitchen, from menu creation and food preparation to team management and inventory control. You will set the culinary direction, ensuring the highest standards of quality, presentation, and innovation. The ideal candidate possesses a passion for exquisite cuisine, a strong understanding of kitchen operations, and a proven ability to lead and inspire a culinary team.
Responsibilities:
Responsibilities:
- Develop and execute innovative, high-quality menus that reflect current culinary trends and seasonal ingredients, while maintaining brand identity.
- Oversee all daily kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety standards (HACCP).
- Manage, train, and mentor kitchen staff, fostering a positive and productive work environment.
- Control food costs through effective inventory management, procurement, and waste reduction strategies.
- Ensure consistency and excellence in food preparation, cooking, and presentation for all dishes.
- Collaborate with the management team on menu planning, pricing, and special events.
- Source high-quality ingredients from reputable suppliers, negotiating prices and maintaining strong vendor relationships.
- Maintain meticulous kitchen hygiene and organization, ensuring compliance with health and safety regulations.
- Develop and implement standard operating procedures for the kitchen.
- Manage scheduling and staffing levels to meet operational needs.
- Contribute creative ideas for promotions, new dishes, and overall dining experience enhancement.
- Monitor and analyze customer feedback related to food quality and presentation, making necessary adjustments.
- Conduct regular performance reviews for kitchen staff.
- Stay up-to-date with culinary advancements and industry best practices.
- Formal culinary training from a recognized institution or equivalent extensive experience.
- Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Sous Chef role with significant responsibility.
- Proven expertise in menu development, food costing, and inventory management.
- Strong leadership, team management, and communication skills.
- In-depth knowledge of various cooking techniques, cuisines, and food safety regulations.
- Creative flair and a passion for delivering exceptional culinary experiences.
- Ability to work under pressure in a fast-paced environment.
- Excellent organizational and time management skills.
- Proficiency in Microsoft Office Suite is a plus.
- A passion for mentoring and developing junior culinary talent.
This advertiser has chosen not to accept applicants from your region.
9