Head Chef

Food Royal Corporindo · 📍 Canggu, Bali · Diposting 2026-10-11
FULL_TIME⭐ TERVERIFIKASI
Rp 17.000.000 – Rp 19.000.000 per month

Food Royal Corporindo is seeking a talented and experienced Head Chef to join our team in Canggu, Bali. As the Head Chef, you will be responsible for overseeing the kitchen operations, ensuring high-quality food preparation, and maintaining the restaurant's reputation for excellence.

We are looking for a professional who is passionate about culinary arts and has a proven track record in managing kitchen staff. The ideal candidate will have a strong background in Indonesian and international cuisine, and be able to lead a team to deliver exceptional dining experiences.

If you are a creative and innovative chef with a commitment to quality, we would love to hear from you.

📋 Tanggung Jawab Pekerjaan

Tanggung Jawab:

  • Oversee daily kitchen operations and ensure food safety and quality standards are met.
  • Develop and implement new menu items and recipes.
  • Manage and train kitchen staff to maintain high standards of food preparation.
  • Ensure compliance with health and safety regulations.
  • Monitor inventory and ordering to optimize costs and ensure ingredient availability.
  • Collaborate with the management team to develop and implement operational strategies.
  • Maintain a clean and organized kitchen environment.
  • Ensure all food preparation meets health and safety standards.

    • 🎓 Kualifikasi & Syarat

    Kualifikasi:

  • Minimum of 5 years of experience as a Head Chef or similar role.
  • Proven experience in managing kitchen staff and operations.
  • Strong knowledge of Indonesian and international cuisine.
  • Ability to lead and mentor a team to achieve high standards.
  • Excellent communication and interpersonal skills.
  • Ability to work under pressure and meet tight deadlines.
  • Familiarity with food safety and health regulations.
  • Creative and innovative approach to menu development.

    • 🛠️ Keahlian

    <li>Leadership and team management</li><li>Culinary expertise and innovation</li><li>Food safety and hygiene</li><li>Inventory management</li><li>Operational strategy development</li><li>Customer service and satisfaction</li>
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