Lowongan Kerja Kuta Posisi Head Chef di Moo Moo’s Steakhouse Bar & Grill

Info Loker

Perusahaan	Moo Moo’s Steakhouse Bar & Grill
Posisi	Head Chef
Tempat	Kuta
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

Moo Moo’s Steakhouse Bar & Grill sedang membuka lowongan untuk posisi Penuh waktu Head Chef di Legian, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.

Persyaratan untuk peran ini:

• Mencari kandidat untuk bekerja pada:
  • Senin siang
  • Senin malam
  • Selasa siang
  • Selasa malam
  • Rabu siang
  • Rabu malam
  • Kamis siang
  • Kamis malam
  • Jumat siang
  • Jumat malam
  • Sabtu siang
  • Sabtu malam
  • Minggu siang
  • Minggu malam
• Diperlukan lebih dari 4 tahun pengalaman kerja yang relevan untuk posisi ini

Moo Moos Steak House will open its second Steak & BBQ outlet, Moo Moos 2, on 4 March 2026, and is looking for a passionate Head Chef with strong steak and BBQ expertise to lead kitchen operations from pre-opening to daily service.

1. Kitchen Operations

• Lead and manage overall kitchen operations on a daily basis.

• Ensure consistent food quality, taste, presentation, and timely service across all menu items.

• Supervise all kitchen sections and ensure smooth workflow during service hours.

2. Menu Execution & Development

• Execute and maintain the restaurant’s menu according to established standards.

• Contribute to menu development, seasonal specials, and continuous menu improvement.

• Ensure proper portioning, plating, and recipe consistency.

3. Pre-Opening Responsibilities

• Lead kitchen pre-opening preparation, including kitchen setup, equipment readiness, and workflow planning.

• Develop and implement kitchen SOPs and operational standards.

• Support recruitment, training, and readiness of the kitchen team prior to opening.

4. Quality Control & Food Safety

• Monitor food quality and freshness of all ingredients.

• Ensure compliance with food safety, hygiene, and sanitation standards.

• Oversee proper food storage, labeling, and temperature control.

5. Team Leadership & Training

• Lead, train, schedule, and evaluate kitchen staff performance.

• Foster teamwork, discipline, and a professional kitchen culture.

• Ensure effective communication within the kitchen team.

6. Cost Control & Inventory Management

• Control food cost, portioning, waste, and inventory levels.

• Conduct stock opname and coordinate with purchasing and suppliers.

• Ensure cost efficiency without compromising food quality.

7. Coordination & Reporting

• Coordinate closely with Restaurant Manager and FOH team to ensure smooth operations.

• Prepare regular kitchen reports including food cost, inventory, and manpower.

QUALIFICATIONS

• 3-5 years as head chef

• Experience in full-service restaurant operations.

• Strong leadership, organizational, and communication skills.

• Good understanding of food cost control, inventory, and kitchen operations.

• Knowledge of food safety and hygiene standards.

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

• Willing to work flexible hours and be based in Bali.

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