Lowongan Kerja Jakarta Selatan Posisi Head Chef di PT DWIMITRA SUKSES PERKASA

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Perusahaan	PT DWIMITRA SUKSES PERKASA
Posisi	Head Chef
Tempat	Jakarta Selatan
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 8.075.000
Gaji Max	Rp. 12.075.000

As the Head Chef, you will play a key leadership role in overseeing kitchen operations, fostering a positive and productive work environment, and ensuring that the culinary experience meets our brand expectations. You will collaborate closely with our business development and marketing teams to achieve revenue targets.

Key Responsibilities:

Culinary Leadership

• Lead daily kitchen operations while ensuring consistency in the preparation and presentation.

• Develop and refine menus in line with traditional and modern Asian and Western techniques while maintaining the brand’s creative identity.

• Maintain the highest standards of food quality, flavor balance, and visual presentation.

Team Management

• Recruit, train, and mentor a skilled culinary team with specialization in Asian and Western cuisine.

• Conduct regular performance evaluations, training workshops, and kitchen briefings.

• Foster a disciplined, respectful, and high-performance kitchen culture.

Operational Excellence

• Oversee inventory, ensuring the use of premium and authentic Asian and Western ingredients.

• Manage food cost, portion control, wastage, and kitchen efficiency aligned with budget targets.

• Ensure hygiene and food safety standards are met in compliance with HACCP regulations.

Guest Experience

• Collaborate with front-of-house teams to ensure a seamless guest experience.

• Remain approachable to guest feedback and continuously elevate the culinary offering.

Brand & Concept Integrity

• Represent the brand’s identity through every dish and ensure all culinary aspects align with the group’s positioning.

• Participate in tastings, media events, and culinary promotions where required.

Administration & Internal Collaboration

• Oversee guest feedback on food quality.

• Liaise with business development, marketing, and back-office teams to work on promotions, projects and private/group bookings.

• Weekly meeting with Business Development and Marketing Team to discuss continuous improvements.

Flexibly handle all other duties related to or arising from the above responsibilities.

Qualifications & Experience:

• 6–8 years of culinary experience, with at least 1-3 years as a Sous Chef or Head Chef in a high standard restaurant.

• Deep understanding of Asian & Western culinary traditions, ingredients, techniques, and modern trends.

• Strong leadership, communication, and organizational skills.

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

• HACCP certified or equivalent food safety qualifications is a plus.

• Fluency in English, additional languages are a plus.

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