Deskripsi Pekerjaan
Are you a disciplined culinary professional who prioritizes operational excellence over ego? Bumi Sagara Bojana is seeking a dedicated Head Chef or an experienced Chef de Partie (CDP) ready to step up and take ownership of our kitchen operations in the heart of Jakarta Pusat.
We are not looking for a celebrity chef; we are looking for a reliable, disciplined operator who understands the heartbeat of a busy kitchen. If you possess a strong work ethic, a deep understanding of food safety, and the ability to maintain consistent quality standards under pressure, we want to hear from you. You will be responsible for overseeing day-to-day culinary operations, ensuring guest satisfaction, and maintaining an organized, efficient workspace.
This is an opportunity for a hands-on leader to make a tangible impact on our food program. Please be prepared to demonstrate your technical skill, your ability to manage costs, and your commitment to high-standard kitchen management during the interview process.
Tanggung Jawab
- Manage daily kitchen operations to ensure service consistency and speed.
- Execute menu preparation according to exact company specifications and quality standards.
- Maintain strict control over food cost, inventory management, and waste reduction.
- Uphold the highest standards of food hygiene, sanitation, and kitchen safety (HACCP).
- Lead and mentor junior kitchen staff to ensure a cohesive and disciplined team environment.
- Monitor and manage stock levels, including ordering and supplier relationships.
- Support the development and costing of new menu items as required by management.
Kualifikasi
- Minimum of 3-5 years of experience in a professional kitchen environment (Head Chef or Senior CDP level).
- Proven track record of operational discipline and reliability.
- Strong understanding of professional cooking techniques and food safety regulations.
- Ability to work under pressure in a fast-paced environment while maintaining composure.
- Excellent leadership skills with the ability to motivate and manage kitchen staff.
- Proficiency in inventory management software and kitchen cost control systems.
- Relevant culinary degree or formal professional certification is highly preferred.