Qualifications:

Minimum education SMK/D3 majoring in Food Service Management or Culinary Arts (Culinary Arts major is MANDATORY).
Must possess a professional chef certification or culinary competency certification from an official institution (BNSP or equivalent).
Experience leading a kitchen team of at least 15 people and accustomed to handling large-scale food production (mass cooking).
Minimum 3 years of work experience in the culinary field, restaurants, catering, or large-scale food industry.
Familiar with the use of industrial cooking equipment such as rice steamers, large ovens, and other production equipment.
Able to create school-friendly, nutritious menus as this role supports the Makan Bergizi Gratis (MBG) program for school children.
MUST be able to join this month.

Job Description:

Develop and create menus according to operational needs (especially school children's menus).
Organize and supervise all kitchen production activities, from ingredient preparation to serving.
Lead and direct the kitchen team (≥15 people) to work according to standards of taste, cleanliness, and efficiency.
Ensuring the use of industrial cooking equipment in accordance with safety and hygiene procedures.
Controlling raw material stocks and optimizing production cost efficiency.
Conducting test cooking to assess technical skills and creativity.
Maintaining the taste, appearance, and consistency of food in large quantities.

Placement: Karawang, Bogor (Sentul), Depok (Cipayung), Tangerang (Rancakelapa, Cukanggalih)

Ready to take the next step in your career?