What you will do:

Create and update seasonal menus that combine authentic Indonesian flavors with modern presentation. Work closely with the F&B team at headquarters to align menu concepts with brand direction and profitability goals.
Ensure every dish meets taste, presentation, and portion standards, reflecting the restaurant's premium positioning.
Manage food costs within budget (target % of revenue), reduce wastage, and negotiate with suppliers for the best quality and price.
Recruit, train, and develop kitchen staff to maintain high performance and adherence to SOPs.
Ensure kitchen meets hygiene, sanitation, and food safety standards in accordance with local regulations.
Work with Restaurant Manager and Operations team on menu pricing, promotions, and guest feedback analysis.

You will fit in this job if you:

Diploma/Degree in Culinary Arts or equivalent professional certification.
Minimal 5 years in fine dining or premium casual dining; minimum 3 years as Head Chef or Executive Chef.
Proven track record in Indonesian cuisine with the ability to modernize traditional dishes.
Advanced culinary skills with strong knowledge of Indonesian flavors and modern plating.
Strong leadership and ability to manage a team of 10+ staff.
Financial acumen: ability to manage food cost and inventory.
Excellent menu engineering and food trend awareness.
Good communication skills for coordination with all stakeholders
Innovative and detail-oriented.
High stamina and resilience under pressure.
Passionate about delivering premium dining experiences.
Strong organizational and time management abilities.