Total 12 Senior Executive restaurant manager job vacancies in Others category in Indonesia

Job Description & Requirements

We are looking for an experienced and qualified SENIOR COOK/RESTAURANT COOK to organize the kitchen’s activities.

Ensure all meals are prepared accordingly to their specifications.

Min 2 years to 8 yearsexperience as a cook

Supervise and coordinate activities of cooks and other food preparation workers

Prepare all therapeutic diets according to specification.

Ensure that prepared meals meet a high standard in taste and presentation.

Maintain a high standard of kitchen hygiene, safety cleanliness and safe food storage.

Up-to-date with culinary trends and optimized kitchen processes

Maintain a high standard of cleanliness of all equipmentused in his/her section.

Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

Assist in collating of meals diet chits.

Assist in receiving and arranging of incoming goods.

Assemble and dish all meals during meal service.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This role supports the Restaurant Manager by delivering exceptional bar service in a fine dining environment, preparing and serving drinks, maintaining the bar area, and ensuring compliance with safety and sanitation standards.

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Prepare and serve drinks accurately to customers to ensure a positive and enjoyable experience
• Maintain a clean, organized, and safe bar area to meet hygiene and operational standards
• Interact with guests to identify their beverage preferences and recommend suitable drinks
• Process customer transactions efficiently and accurately while monitoring inventory levels to support stock management
• Apply detailed knowledge of the beverage menu and products to provide informed service and enhance customer satisfaction
• Follow sanitation and safety regulations consistently to maintain compliance and protect guest well-being
• Any other duties as assigned

Job Requirements:

• At least 1 year of relevant bartending experience
• Knowledge of mixing, garnishing, and serving drinks
• Ability to work flexible hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA). You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

A Senior Cook leads daily kitchen operations, oversees food preparation, and maintains quality and hygiene standards. They manage junior staff, control inventory, and support the Head Chef with menu creation and cost control to ensure efficient kitchen workflows.

Job Summary

A Senior Cook leads daily kitchen operations, oversees food preparation, and maintains quality and hygiene standards. They manage junior staff, control inventory, and support the Head Chef with menu creation and cost control to ensure efficient kitchen workflows.

Responsibilities

• Lead daily kitchen operations to ensure smooth and efficient food production
• Oversee food preparation processes to maintain consistent quality and hygiene standards
• Manage and mentor junior kitchen staff to enhance team performance and skill development
• Control kitchen inventory by monitoring stock levels and minimizing waste to optimize costs
• Support the Head Chef in creating menus that balance creativity, cost control, and customer satisfaction
• Implement cost control measures to maintain budget targets while ensuring food quality

Job Description

We are looking for an experienced and qualified Senior Cook 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 cook

• 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

• Able to cook north Indian food.

BENEFITS

·      5 Days work per week

·      44 hours weekly

·      Referral Fee (Up to $3000/-)

·      Uniform provided

·      Career Growth Opportunities

·      Employee discount of 25%

·      Birthday treat for 2pax (Worth up to $150)

·      Leave Benefits

·      Medical Benefits

RESPONSIBILITIES AND MEANS

·      Maintain a charming and groomed appearance as we greet our guests during their entrance to our venue

·      Managing Reservations, walk ins & Event bookings below 40 guests

·      Knowledge of the offers provided by the venue is required, such as Food, Beverage, Seating Options and Promotions

·      Knowledge of Reservation Flow; Consumer View, Booking Platforms, Booking Processes

·      Knowledge of Reservations/ Events Policies 

·      Monitor daily bookings and ensure assigned tables are prepared prior to their arrival

·      Ensure that all requests are properly noted on reservation lists and followed up with 

·      Showing guests to their assigned tables 

·      Provide menu and announce server’s name

·      As a member of the Front Desk, you will also be required to keep informative with the abouts in Sentosa; Ongoing and upcoming Events. Transport timings and methods. Directions and Map of Sentosa etc

·      Know the profile of your guests before shift to anticipate and have a sense of who is visiting the Restaurant. Ensure all reservation requests and VIPs of the day are communicated to the respective service captains

·      Ensure special guests, like disabled people, elderly, children and VIPs, receive personalized services 

·      Maintain constant awareness of operations and reservations on site

·      In this role, you will be responsible for anticipating upcoming reservations, turnovers, and ensuring that walk-ins and last minute reservations are handled in a timely manner in each of the respective seating areas based upon turnovers, peak periods, and the current manpower availability to assure smooth operation flow

·      Maintain efficiency in response; Phone Calls, Email Enquiries, Whatsapp Enquiries

·      Constantly updated with incoming Reviews; appraise and bring up to the Team on Positive and Negative Reviews. Address customer complaints and escalate to the Guest Relations Manager

·      Cashier duties; completing transactions, opening and closing cashier duties

·      Data Reporting; updating of sales report

A Senior Cook

leads kitchen station operations, ensuring high-quality, consistent food preparation and plating while supervising junior staff

. They are responsible for managing inventory, maintaining strict food safety/hygiene standards (HACCP), training team members, and supporting menu development to ensure smooth, efficient, and profitable kitchen operations

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

A Senior Cook

directs daily kitchen operations, prepares high-quality dishes, and manages junior staff to ensure food safety, consistency, and efficiency

. They are responsible for menu execution, inventory management, workstation organization, and maintaining strict hygiene standards in a fast-paced environment

Job Summary

Lead kitchen operations to ensure timely delivery of fresh, high-quality dishes. Design menus and recipes, coordinate and train kitchen staff, implement hygiene standards, manage inventory and procurement, and resolve customer feedback to drive operational excellence.

Responsibilities

• Ensure promptness, freshness, and quality of all dishes served to meet customer expectations
• Coordinate cooks' tasks to optimize kitchen workflow and service efficiency
• Implement hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
• Design new recipes, plan menus, and select plate presentations to enhance customer dining experience
• Review staffing levels to align with service, operational, and financial goals
• Hire and train kitchen staff, including cooks, food preparation workers, and dishwashers, to build a skilled team
• Perform administrative tasks such as inventory management and purchase order processing to maintain adequate supplies
• Set and monitor performance standards for kitchen staff to ensure consistent quality and productivity
• Obtain and analyze feedback on food and service quality, addressing customer complaints promptly to improve satisfaction
• Manage availability to work on-call, shifts, after hours, weekends, and public holidays to support kitchen operations

Preferred competencies and qualifications

• Culinary education with 2+ years of study
• 5+ years of experience in a similar kitchen management position
• Advanced knowledge of professional food principles and practices
• Proficient knowledge of human resources management
• Excellent knowledge of back-of-house (BOH) systems, ordering, and inventory control
• Strong communication skills to effectively lead and collaborate with kitchen staff
• Ability to meet deadlines in a fast-paced environment