1,276 Restaurant Chef jobs in Indonesia

Qualifications

• In-depth understanding of Peranakan culinary heritage, ingredients, and cooking methods.
• Ability to balance flavors—spicy, sour, sweet, and savory typical of Peranakan dishes.
• Knowledge of local herbs, spices, and traditional cooking utensils.
• Skilled in preparing and presenting traditional Peranakan desserts and snacks.
• Strong knife skills and ability to work efficiently in a fast-paced kitchen environment.
• Creativity in adapting traditional recipes while maintaining authenticity.

• Designing and developing innovative and appealing menus that align with the restaurant's concept and customer base.
• Leading, training, and mentoring kitchen staff, fostering a positive and productive work environment.
• Overseeing daily kitchen operations, ensuring smooth service and efficient workflow.
• Managing food inventory, including ordering, receiving, and stock rotation, to minimize waste and control costs.
• Maintaining strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Developing and implementing recipes and plating guidelines to ensure consistency in quality and presentation.
• Collaborating with the management team on menu pricing, promotions, and special events.
• Conducting regular performance evaluations for kitchen staff.
• Managing relationships with suppliers and negotiating favorable terms.
• Ensuring all kitchen equipment is maintained in good working order.
• Staying up-to-date with culinary trends and techniques.

• Develop innovative and appealing menus for various catering events, catering to diverse tastes and dietary requirements.
• Oversee all aspects of food preparation, cooking, and presentation for catering events, ensuring consistency and quality.
• Manage the catering kitchen operations, including inventory control, ordering, and waste management.
• Lead, train, and mentor the catering kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to all food safety, sanitation, and hygiene standards.
• Collaborate with the events team to plan menus, provide culinary expertise, and ensure client satisfaction.
• Manage food costs effectively to meet budgetary targets while maintaining high-quality ingredients.
• Stay updated on the latest culinary trends, techniques, and market demands.
• Conduct taste tests and menu development sessions.
• Maintain strong relationships with suppliers to ensure timely delivery of quality ingredients.
• Participate in menu planning for the main restaurant, contributing culinary insights.

• Culinary degree or equivalent professional experience.
• A minimum of 8 years of progressive experience in culinary arts, with at least 3 years in a Head Chef or Sous Chef role, preferably within a high-volume catering or fine dining establishment.
• Demonstrated expertise in menu development, food costing, and kitchen management.
• Strong knowledge of various cuisines and cooking techniques.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to manage and motivate a culinary team.
• Proficiency in food safety and sanitation practices.
• Strong organizational and time management skills.
• Ability to work under pressure and adapt to changing demands.
• Creative flair and a passion for delivering exceptional culinary experiences.
• Experience in event coordination and client interaction is a plus.

• Lead and manage all kitchen operations, ensuring efficiency and quality.
• Develop and execute creative and seasonal menus that align with the restaurant's concept.
• Oversee food preparation, cooking, and presentation to meet high standards.
• Manage inventory, food costs, and supplier relationships.
• Train, mentor, and supervise kitchen staff, fostering a positive work environment.
• Ensure adherence to all health, safety, and sanitation regulations.
• Control food waste and optimize resource utilization.
• Collaborate with restaurant management on menu planning, promotions, and overall guest experience.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Conduct regular quality checks and taste panels.
• Manage scheduling and staffing levels for the kitchen team.
• Stay current with culinary trends and innovative cooking techniques.

• Culinary degree or equivalent professional training.
• Minimum of 5 years of experience as a Head Chef or Sous Chef in a reputable establishment.
• Proven expertise in menu development, food costing, and kitchen management.
• Strong knowledge of diverse culinary techniques and international cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work under pressure and manage multiple tasks effectively.
• Passion for high-quality food and exceptional dining experiences.
• Knowledge of health and safety standards in food service.
• Creativity and innovation in culinary arts.

• Develop and execute innovative, seasonal menus.
• Oversee all daily kitchen operations, including food preparation and service.
• Manage, train, and mentor kitchen staff.
• Ensure consistent quality and presentation of all dishes.
• Control food costs and inventory, managing suppliers and procurement.
• Maintain strict adherence to health, safety, and sanitation standards.
• Collaborate with management to plan special events and catering.
• Drive culinary excellence and foster a positive kitchen environment.
• Stay updated on industry trends and culinary innovations.

• Culinary degree or equivalent professional training.
• Minimum of 8 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven experience in fine dining or upscale restaurant environments.
• Exceptional knowledge of culinary techniques, ingredients, and flavor profiles.
• Strong leadership, management, and team-building skills.
• Proficiency in cost control, inventory management, and menu engineering.
• Excellent understanding of food safety and sanitation regulations.
• Creative flair and a passion for exceptional food.
• Ability to work long hours and adapt to a fast-paced environment.

• Develop, plan, and execute innovative and appealing menus.
• Oversee all aspects of kitchen operations, ensuring smooth and efficient service.
• Manage and mentor a team of cooks and kitchen staff.
• Source high-quality ingredients from reliable suppliers.
• Control food costs and manage inventory effectively.
• Maintain strict hygiene and sanitation standards in the kitchen.
• Ensure consistent food quality and presentation standards.
• Collaborate with the restaurant management on menu development and special events.
• Train kitchen staff on culinary techniques and safety procedures.
• Manage scheduling and labor costs for the kitchen team.

• Culinary degree or equivalent professional experience.
• Minimum of 5 years of experience as a Sous Chef or Head Chef in a reputable establishment.
• Demonstrated creativity and passion for culinary arts.
• Strong leadership and team management skills.
• Excellent knowledge of various cooking techniques and cuisines.
• Proficiency in food costing and inventory management.
• Understanding of food safety regulations and best practices.
• Ability to work under pressure and manage multiple priorities.
• Strong organizational and communication skills.
• A passion for delivering exceptional dining experiences.

• Design and develop innovative, seasonal menus that align with the restaurant's culinary vision and appeal to discerning patrons.
• Oversee all daily kitchen operations, ensuring the highest standards of food quality, presentation, and consistency.
• Manage, train, and mentor a team of sous chefs, line cooks, and kitchen staff.
• Control food costs by managing inventory, ordering supplies, and minimizing waste.
• Ensure strict adherence to health, safety, and sanitation regulations.
• Collaborate with the front-of-house management to ensure a seamless dining experience.
• Maintain strong relationships with suppliers and negotiate favorable terms.
• Implement and enforce kitchen policies and procedures.
• Conduct regular performance reviews for kitchen staff.
• Stay informed about current culinary trends and techniques.
• Manage the kitchen budget effectively.

• Culinary degree or equivalent professional training.
• Minimum of 7 years of progressive experience in high-volume, upscale dining environments, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven ability to create exceptional and innovative cuisine.
• Strong leadership and team management skills, with the ability to motivate and inspire staff.
• In-depth knowledge of food safety and sanitation practices (HACCP certification preferred).
• Excellent understanding of kitchen management, including inventory control, cost management, and scheduling.
• Proficiency in French and Indonesian culinary techniques.
• Strong palate and an eye for detail in food presentation.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• A passion for delivering outstanding dining experiences.