Deskripsi Pekerjaan
Are you a visionary culinary artist with a passion for authentic Japanese cuisine? PT. USAHA POGU BOGA is seeking a talented and driven Head Chef to lead the kitchen for our brand-new premium Japanese restaurant, specializing in the exquisite Soichiro Irori Style Japanese Steakhouse concept.
In this high-profile role, you will be the heart of our kitchen, responsible for setting the standard for excellence in food quality, presentation, and operational efficiency. You will play a pivotal role in shaping our menu, mentoring our culinary team, and ensuring every guest experiences the precision and artistry that defines the Irori grilling technique. This is a unique opportunity for an experienced chef to showcase their creativity while working with high-quality ingredients in a sophisticated, upscale environment.
We are looking for a leader who is as comfortable managing back-of-house logistics as they are crafting unforgettable plates. If you are ready to elevate your culinary career and become a key figure in Jakarta's competitive fine-dining scene, we invite you to join our growing team.
Tanggung Jawab
- Develop and execute an innovative menu focused on high-end Irori-style Japanese steakhouse dishes.
- Oversee daily kitchen operations, ensuring adherence to the highest standards of food safety, hygiene, and presentation.
- Manage inventory, source premium ingredients, and maintain strict food cost controls.
- Lead, train, and inspire a diverse culinary team to deliver consistent quality across all shifts.
- Collaborate with management to monitor food trends, guest feedback, and refine menu offerings.
- Ensure all kitchen equipment is maintained and utilized correctly according to safety protocols.
- Develop standardized recipes and plating guides to maintain brand consistency.
Kualifikasi
- Minimum 5-8 years of professional experience in fine-dining kitchens, specifically within the Japanese culinary segment.
- In-depth knowledge of Irori grilling techniques and Japanese steakhouse standards.
- Proven track record in leadership roles, including staff management and kitchen administration.
- Strong understanding of food safety regulations, HACCP standards, and inventory management software.
- Exceptional creativity in menu planning and passion for modern culinary trends.
- Ability to thrive in a fast-paced, high-pressure environment while maintaining a focus on detail.
- Degree or certification from a reputable culinary institution is a significant advantage.