Total 151 Senior Executive chef job vacancies in Indonesia

• 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.

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.

We are seeking an accomplished and visionary Executive Pastry Chef to lead our pastry operations in Udaipur, India. In this pivotal role, you will oversee all aspects of pastry production, from innovative menu development to daily kitchen operations, while building and mentoring a talented pastry team. This position offers the opportunity to showcase your culinary expertise in a dynamic hospitality environment where creativity, precision, and excellence are paramount.

• Develop, design, and execute innovative and customized dessert menus for restaurants, banquets, special events, and room service, while maintaining the highest standards of taste, presentation, and consistency
• Oversee daily pastry production and workflow across all outlets, ensuring adherence to recipes, portion control, and quality standards that exceed guest expectations
• Stay current with emerging pastry trends, techniques, and premium ingredients to keep our offerings fresh, competitive, and aligned with culinary excellence
• Recruit, train, mentor, and evaluate pastry kitchen staff, fostering a positive, professional, and disciplined kitchen culture that promotes continuous improvement and professional growth
• Manage production schedules efficiently to meet service demands, banquet requirements, and special event timelines while maintaining operational flexibility
• Develop and manage pastry department budgets, controlling food and labor costs through strategic planning, waste reduction, and efficient resource allocation
• Order ingredients and supplies strategically, analyzing vendor options and quality to minimize waste while maintaining premium standards
• Ensure full compliance with all health, safety, and sanitation regulations, maintaining HACCP standards and company food safety protocols across all pastry work areas
• Maintain the cleanliness, organization, and safety of all pastry work areas, equipment, and storage facilities to the highest professional standards
• Collaborate closely with the Executive Chef and Food & Beverage leadership on menu planning, seasonal offerings, and strategic initiatives
• Coordinate seamlessly with banquet, sales, and operations teams to deliver exceptional results for large-scale functions and special events
• Analyze food costs, pricing strategies, and profitability metrics to optimize departmental performance and contribute to overall business objectives

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

A North Indian Curry and Tandoor Executive Chef

leads kitchen operations, focusing on authentic regional dishes, managing staff, controlling costs, and ensuring high quality and hygiene

. This role requires deep expertise in spice blends, tandoor (clay oven) cooking for items like kebabs and naan, and menu innovation to deliver traditional flavors and consistent excellence.

Key Responsibilities

• Culinary Leadership & Innovation: Develops authentic North Indian menus, creates new recipes, and perfects traditional techniques for gravies, curries, and breads (naan, roti).
• Tandoor Specialization: Expertly operates and manages clay ovens, controlling temperatures to cook kebabs, tikkas, and bread.
• Kitchen Operations Management: Oversees daily operations, including mise-en-place, ingredient preparation, and food service, ensuring efficiency and consistency.
• Staff Training & Supervision: Recruits, trains, and mentors kitchen staff on culinary techniques, hygiene, and safety standards.
• Quality & Cost Control: Implements strict quality checks (taste, presentation) and manages inventory, food costs, and supplier purchasing to optimize profitability.
• Hygiene & Safety: Enforces strict sanitation standards, such as Singapore SFA regulations, to maintain a safe kitchen environment.

Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B

• 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.

• Work with the kitchen team to produce diversified menus, must be able to create Tandoor fusion items for Indian and Western Cuisines.
• Do note its a Restaurant and all our Chef's are expected to work in kitchen for preparing menu items, complete delegation of cooking job to junior chef's is not encouraged and expected.
• Come up with new dishes which appeal to the customers, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works in orderly manner
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customer's requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events from our kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Requirements

• Minimum 4 years of experience on Indian and Western cuisine
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor to create Indian and Western Fusion dishes
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BSc degree in Culinary science or related certificate would be a plus

Skills

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

Job Description

We are seeking an experienced Executive Chef (International Buffet) to lead and manage all kitchen operations for an international buffet dining concept in Singapore. The role is responsible for buffet menu planning, food quality, food safety compliance, cost control, and kitchen team management to ensure smooth operations and consistent customer satisfaction.

Key Responsibilities

· Lead and oversee daily international buffet kitchen operations, ensuring efficiency, food quality, and consistency.

· Supervise, train, and manage kitchen staff, including manpower planning, duty rosters, and performance management.

· Develop and update international buffet menus, covering multiple cuisines (e.g. Chinese, Western, Asian), including seasonal and themed offerings.

· Plan buffet food production, replenishment schedules, and presentation to ensure freshness and smooth service flow.

· Standardise recipes, portion control, and plating to maintain consistent quality and control food cost.

· Ensure full compliance with Singapore Food Agency (SFA) food safety and hygiene regulations.

· Conduct regular hygiene checks and ensure all kitchen staff hold valid food hygiene certifications
(company support provided for Food Safety Certificate training and examination).

· Manage food cost, inventory, purchasing, and wastage control for buffet operations.

· Work with suppliers to ensure consistent ingredient quality and cost efficiency.

· Review customer feedback and implement improvements to buffet food quality and kitchen operations.

· Support special events, promotions, festive buffets, and operational requirements as needed.

Job Requirements

· Minimum 10 years of relevant culinary experience, with at least 3–5 years in a Head Chef or Executive Chef role.

· Strong experience in international buffet operations, including high-volume food production and service.

· Broad culinary knowledge across multiple cuisines (Chinese cuisine experience is an advantage).

· Experience managing kitchen operations in buffet restaurants, hotels, resorts, or large-scale F&B concepts.

· Good knowledge of SFA food safety and hygiene standards.

· Strong leadership, organisational, and people management skills.

· Able to work under pressure in a fast-paced buffet environment.

Language Requirements

· Proficient in Mandarin for kitchen and operational communication.

· Conversational English is an advantage for coordination with staff, suppliers, and management.

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Monthly Salary: UP to $8000 (Negotiable)

Working Address: Multiple locations

Working Hours:

• 6 days work week (off will be on rotating basis)

• MONDAY - THURSDAY
  1030-1400
  1630-2300
  
  FRIDAY
  1030-1400
  1630-0000
  
  SATURDAY
  1530-2300
  
  SUNDAY
  1530-2200

Responsibilities and Duties:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

• Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

• Monitors and undertakes to maintain costs within guidelines.

• Assist to train and guide junior chefs.

• Has broad spectrum of basic Japanese Culinary techniques

• Able to track and deliver latest dining trends and menus.

Qualification and Requirements:

• Experienced and passionate

• At least 8 years relevant experience in Japanese cuisine

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week, and

• Preferably ready to start immediately or within a short notice period

• Excellent career prospects and various benefits for senior employees.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R22110252

Job Summary

Responsible for preparing innovative, high-quality cuisine and managing kitchen operations, including staff training, hygiene, cost control, and guest satisfaction to ensure smooth and profitable food service delivery.

Responsibilities

• Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.
• Instruct staff on recipe preparation and continuously improve cuisine quality through feedback and coaching.
• Lead kitchen operations by providing clear direction for daily activities and managing employee roles and replacements effectively.
• Set performance standards for subordinates, monitor their progress, and provide guidance to enhance team performance.
• Use interpersonal and communication skills to lead and influence kitchen staff positively.
• Promote sound financial and business decision-making while demonstrating honesty, integrity, and professional leadership.
• Support and encourage service behaviors that exceed customer expectations to enhance guest satisfaction and retention.
• Communicate guest needs clearly and provide individual coaching to improve service quality.
• Delegate responsibilities appropriately to develop supervisors and staff in meeting defined goals.
• Review staffing levels to align with guest service requirements, operational needs, and financial objectives.
• Participate actively in menu development and maintain accurate costing for all dishes in the Food and Beverage operation.
• Design food presentation and create decorative displays to enhance visual appeal.
• Identify and maintain superior quality in products, presentation, and flavor.
• Ensure compliance with food handling, sanitation, and hygiene standards according to local health regulations and hotel policies.
• Monitor proper food handling procedures, including maintaining correct food temperatures.
• Oversee maintenance and proper functioning of kitchen equipment in line with health and hotel standards.
• Coordinate with the purchasing department to acquire necessary goods and services efficiently.
• Ensure consistent product preparation that meets departmental appearance and quality standards.
• Enforce proper grooming and hygiene standards for all kitchen staff.