Executive Chef - Hospitality (A-104920)

About The Company:

• The working venue is in Jakarta Pusat.
• Our client is a Japanese Hospitality Company. Currently, they are looking for an Executive Chef.

Job Responsibilities:

1. Culinary Standard:
   - Provides direction for menu development.
   - Ensures the quality of ingredients are met.
   - Maintain purchasing, receiving, and food storage standards.
2. Kitchen operations management:
   -Develop and maintain guidelines and control procedures for purchasing and receiving areas
   -Communicates the importance of safety procedures
   -Establishes goals including performance goals, budget goals, team goals
   -Conduct regular quality assurance checks to maintain the highest standards of food quality, taste, and presentation
3. Leadership and Staff management & development:
   -Managed day-to-day operations
   -Provides guidance and directions to subordinates, setting performance standards and monitoring performance
   -Managing team to fill gaps

Job Requirements:

• Minimum 3 years as Executive Chef for Chinese and Indonesian cuisine in Restaurant.
• Strong leadership and management skills, with the ability to inspire and motivate a diverse team.
• Maximum 35 years old.
• Excellent communication, organization, and problem-solving abilities.
• Creative flair and passion for innovation in the culinary arts.
• Ability to work well under pressure and in a fast-paced environment.
• Willing to be trained in Japan before the restaurant operates.

[Only CV in English will be processed]