Head Chef – Hot Kitchen

Deskripsi pekerjaan Head Chef – Hot Kitchen Juju Garden Cafe

Juju Garden Café is seeking a dedicated, creative, and passionate Head Chef – Hot Kitchen to lead all kitchen operations. This role is responsible for ensuring every dish, particularly Italian cuisine, is prepared and served with exceptional quality, authentic flavor, consistency, and presentation. The Head Chef will also be responsible for developing innovative menus, leading and mentoring the kitchen team, managing inventory and food costs, and maintaining the highest standards of hygiene, sanitation, and food safety. Working closely with the management and operations team, the Head Chef will play a key role in delivering an outstanding dining experience while upholding the identity and quality standards of Juju Garden Café.

Head Chef Responsibilities

• Kitchen Operations Management
• Manage and oversee all daily kitchen operations to ensure smooth and efficient workflow.
• Quality Control (QC)

•Ensure every dish is prepared and served with the highest standards of quality, taste, consistency, and presentation in accordance with Juju Garden Café standards.

• Menu Development
• •Develop and evaluate menus and recipes based on market trends, customer preferences, and sales performance.
• Food Cost Management
• •Manage food cost (COGS) and minimize waste while maintaining the quality of ingredients.
• Team Leadership
• Lead, train, evaluate, and develop the kitchen team, including preparing staff work schedules (rostering).
• Food Safety & Compliance
• Ensure the implementation of HACCP/CHSE standards, sanitation, food safety, workplace health and safety (OHS), and compliance with operational SOPs.
• Inventory & Purchasing
• Order ingredients from suppliers and conduct regular inventory control to ensure adequate stock levels.

Qualifications

• Minimum 5 years of experience as a Head Chef or 8–10 years of experience in the F&B industry, preferably in hotels, resorts, or hospitality-standard restaurants.
• Minimum education: High School/Vocational High School (Culinary Arts) or Diploma in Hospitality, Culinary Arts, or Tourism.
• Strong leadership skills with proven experience in leading, training, and developing kitchen teams.
• Solid understanding of kitchen operations management, inventory control, COGS/Food Cost, food waste management, and SOP development.
• Strong expertise in Italian cuisine, with the creativity and ability to develop and innovate new menu offerings.
• Excellent communication, coordination, and problem-solving skills, with a strong focus on quality, efficiency, and customer satisfaction.
• Disciplined, detail-oriented, responsible, able to work under pressure, and results-driven.
• Certification in Food Safety, HACCP, or Culinary Arts is an advantage. Willing to be based in Lippo Cikarang, Bekasi.