Head Chef

PT Optima Kencana Jaya · 📍 Yogyakarta, DI Yogyakarta · Diposting 2026-10-17
FULL_TIME⭐ TERVERIFIKASI
Rp 5.500.000 – Rp 6.000.000 per month
PT Optima Kencana Jaya is seeking a highly skilled and experienced Head Chef to lead our kitchen team and ensure the highest quality of food and service. The ideal candidate will have a passion for culinary excellence and a commitment to delivering exceptional dining experiences. This is a full-time position located in Yogyakarta, DI Yogyakarta.

📋 Tanggung Jawab Pekerjaan

Oversee daily kitchen operations, including staff scheduling, inventory management, and food cost control.,Develop and implement new menu items and recipes to meet customer preferences and industry trends.,Ensure compliance with health and safety regulations, including food handling and sanitation standards.,Train and mentor junior chefs and kitchen staff to maintain high standards of food preparation and service.,Collaborate with the management team to develop and execute marketing strategies for the restaurant.,Maintain a clean and organized kitchen environment to ensure efficient workflow and food safety.,Monitor food quality and safety, and take corrective actions as needed to prevent foodborne illnesses.,Participate in cost control measures to ensure the restaurant's profitability.

🎓 Kualifikasi & Syarat

Minimum of 5 years of experience as a Head Chef or similar role in a professional kitchen.,Proven track record of success in a high-volume restaurant setting.,Strong knowledge of culinary techniques, ingredients, and menu development.,Excellent leadership and team management skills.,Ability to work well under pressure and meet tight deadlines.,Familiarity with local culinary trends and preferences.,Knowledge of health and safety regulations, including HACCP and ISO standards.,Ability to multitask and manage multiple responsibilities simultaneously.

🛠️ Keahlian

Culinary expertise in Indonesian and international cuisines.Experience with kitchen management software and point-of-sale systems.Strong communication and interpersonal skills.Attention to detail and a commitment to quality.Creative problem-solving skills.Ability to work in a fast-pacedhigh-pressure environment.Knowledge of budgeting and cost control in the foodservice industry.Experience with menu planning and development.
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