Deskripsi Pekerjaan
Are you a visionary culinary leader with a passion for authentic Japanese cuisine? Boga Group, a leader in the Indonesian hospitality industry, is seeking a high-caliber Executive Chef to head our Japanese culinary division in Tangerang. In this pivotal role, you will be the creative force behind our menu innovation, R&D initiatives, and the overall standard of excellence in our kitchens.
We are looking for an individual who does not just cook, but curates. You will merge artistic culinary expression with strategic brand development, ensuring that every plate served upholds our reputation for quality and innovation. The ideal candidate is a mentor, a strategist, and a master of Japanese culinary techniques—someone who can drive operational excellence while fostering a high-performance, creative kitchen culture.
If you are ready to elevate your career within one of the most dynamic F&B groups in the region, we invite you to lead our culinary future.
Tanggung Jawab
- Lead end-to-end R&D processes for new Japanese menu concepts, ensuring alignment with brand identity and market trends.
- Oversee daily kitchen operations across multiple outlets, maintaining strict quality control and consistency.
- Develop and mentor a diverse team of chefs, promoting skill advancement and culinary discipline.
- Manage food cost optimization, inventory, and supply chain relationships to ensure profitability without compromising quality.
- Collaborate with the management team to define strategic culinary goals and operational SOPs.
- Ensure full compliance with stringent health, safety, and sanitation standards.
- Drive menu innovation through constant research of Japanese gastronomic techniques and seasonal ingredient sourcing.
Kualifikasi
- Minimum 8-10 years of experience in high-end Japanese culinary environments, with at least 3 years in a Head Chef or Executive Chef position.
- Deep knowledge of traditional and modern Japanese culinary techniques (Sushi, Kaiseki, Teppanyaki, etc.).
- Proven track record of managing R&D projects and launching successful menu concepts.
- Strong leadership capabilities, with experience managing large teams in a fast-paced environment.
- Financial acumen regarding P&L management, food cost analysis, and waste reduction strategies.
- Excellent communication skills with the ability to bridge the gap between creative vision and operational reality.
- Relevant culinary certifications and advanced proficiency in English and Indonesian.