Total 616 chef job vacancies in Others category in Indonesia

Menu Development: Design innovative, seasonal, or specialized menus and recipes while managing ingredient costs.

Staff Management: Hire, train, and schedule kitchen staff, such as line cooks, prep workers, and dishwashers.

Inventory & Purchasing: Monitor stock levels, order ingredients and supplies, and manage vendor relationships.

Food Preparation & Quality Control: Oversee food production, ensure consistent taste and plate presentation, and handle special customer requests or dietary restrictions.

Safety & Sanitation: Ensure compliance with local health codes and food safety regulations, while maintaining a clean and organized workspace.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.
• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills

*** Able to work on weekends and public holidays***

*** Able to work split shift***

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs withservice. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion andenthusiasm for what they do. This is a full-time job and the hours aretypically long, with weekend and evening work quite common. Work is usuallyperformed in a well-lit industrial kitchen and in close quarters withcolleagues. A role as a lead line cook would suit people who are passionateabout cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant Restaurant /institutional catering

- Minimum ‘O’ level or Diploma in F&Bservice or equivalent

- Willing to be involved in hands onoperations

- Excellent communication and interpersonalskills

- Able to lead and motivate to produceresults

- Ability to work in a fast-pacedenvironment

- Team player

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]

An executive chef is the highest-ranking culinary leader in a restaurant, hotel, or hospitality venue. They bridge the gap between gastronomy and business,

managing back-of-house operations, developing menus, overseeing food costs, and hiring and training kitchen staff

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A comprehensive breakdown of an executive chef's job duties and responsibilities includes:

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

Job Summary

Prepare, cook, and present food following company standards while maintaining quality, freshness, and hygiene. Support kitchen preparation, stock management, and cleaning tasks. Adhere to food safety and workplace safety procedures. Work includes weekends, public holidays, and rotating shifts.

Responsibilities

• Prepare, cook, and present food to meet company quality and presentation standards
• Maintain food quality, freshness, and hygiene throughout preparation and service to ensure customer satisfaction
• Assist with kitchen preparation tasks to support efficient and timely meal production
• Conduct stock checks to monitor inventory levels and minimize food waste
• Perform cleaning duties to maintain a safe, sanitary, and organized kitchen environment
• Follow all food safety and workplace safety procedures to ensure compliance and protect team health
• Work effectively during weekends, public holidays, and rotating shifts as scheduled to support continuous kitchen operations

Preferred competencies and qualifications

• Relevant kitchen or cooking experience is preferred

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock-checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Past experience as a working chef.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

A neighbourhood food shop is seeking a Chief Cook with expertise in local cuisine. The role requires working split shifts (5:00am–9:00am and4:00pm–8:00pm), including weekends and public holidays.

Key responsibilities include preparing and cooking food in compliance with food hygiene and safety standards, supervising and training kitchen assistants, and coordinating with counter staff to ensure smooth daily operations.

The role also involves managing inventory to maintain adequate stock levels while avoiding overstocking, particularly of perishable ingredients.

Candidates should possess a minimum of three (3) years of relevant experience and demonstrate the ability to work effectively as part of a team.

we are Vietnamese restaurant and pub looking for head chef who able to Manage and oversee daily kitchen operations of the Vietnamese restaurant

Prepare and cook authentic Vietnamese dishes to a high professional standard

Develop and create new menu items to enhance variety and attract customers

Lead, train, and supervise kitchen staff to ensure smooth day-to-day operations

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

Ensure all kitchen equipment is properly maintained and in good working condition

Enforce workplace safety, hygiene, and food safety standards (WSH & SFA regulations)

Manage inventory, stock control, and ordering of kitchen supplies efficiently

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

Able to work flexible shifts, including weekends, public holidays, and late hours

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.
• Supervise food preparation and manage inventory, stock orders, and regular stock takes.
• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.
• Inspect supplier deliveries for quality and support junior staff through training and guidance.
• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 to 3 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes