Head Chef

Our client, a renowned international restaurant and bistro located in the breathtaking destination of Labuan Bajo, is seeking a talented and experienced Head Chef to take the lead in their culinary operations.

The Head Chef is responsible for ensuring all dishes meet quality standards, are prepared accurately, and are served on time while creating new menu items, managing costs, and training staff. This role also involves overseeing kitchen operations, handling supplier relations, maintaining inventory, and staying updated on culinary trends to enhance the dining experience.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Experience: A minimum of 2 years as a Chef de Cuisine or Head Chef or a minimum of four years as a sous chef for an international hospitality brand.
• Culinary Expertise: Proven experience in restaurants specialising in international or Western cuisine. Working experience outside Indonesia is a significant advantage.
• Customer Engagement: Strong interpersonal skills to interact with guests, ensuring a memorable dining experience.
• Creativity in the Kitchen: Demonstrated ability to craft unique and delicious dishes that delight customers.
• Team Leadership: Extensive experience in recruiting, managing, and training kitchen staff to excel in their roles.
• Vendor Knowledge: Familiarity with food suppliers and eagerness to source high-quality ingredients, building relationships with new vendors.
• Food Safety Mastery: In-depth understanding of proper food storage and adherence to health standards.
• Language Skills: Effective communication in English is essential; fluency in Bahasa Indonesia is mandatory.
• Attention to Detail: Full commitment to maintaining exceptionally high standards for food quality.
• Collaboration: A team player who thrives in a collaborative environment.
• Leadership Excellence: Outstanding leadership and communication skills to inspire and guide the team effectively.

Responsibilities:

• Ensuring that all food items are prepared accurately, to our standard, and served promptly.
• Create new menu items, based on our existing concept
• Ensure that our food is of the highest possible quality and presented in an attractive manner
• Training staff and ensuring they have the knowledge and skills necessary
• Determining recipe costs and partnering with the Restaurant Manager to determine menu price
• Speaking with customers to ensure everything has been prepared as expected
• Managing customer complaints and successfully resolving problems
• Constantly working to reduce costs, while strictly upholding quality
• Interviewing, hiring, and training cooks and other kitchen staff
• Planning and supervising tasks carried out by the food preparation staff
• Working closely with your Sous Chef and Ordering Manager to ensure that the correct ingredients are ordered, and our supplies are fresh
• Ensure that the staff are keeping accurate inventory
• Dealing with suppliers and checking that the correct supplies have been delivered at the quoted prices and expected quality
• Identifying problems with equipment and ensuring they are fixed
• Keeping abreast of culinary trends and incorporating these into the menu