Total 142 Senior Executive chef job vacancies in Indonesia

About the Role

As Executive Chef, you will be responsible for the overallculinary strategy, kitchen leadership, menu innovation, and operationalexcellence. You will set the tone for quality, creativity, and consistencyacross the kitchen while mentoring a high-performing team.

Key Responsibilities

Culinary Leadership

• Develop and execute a distinctive Japanese-focused culinary vision
• Design seasonal menus showcasing authentic techniques and premium ingredients
• Maintain the highest standards of taste, presentation, and consistency

Kitchen Operations

• Oversee daily kitchen operations, workflow, and food production
• Ensure strict compliance with food safety, hygiene, and regulatory standards
• Manage inventory, procurement, and supplier relationships

Team Management

• Recruit, train, mentor, and inspire kitchen staff
• Foster a disciplined, collaborative, and performance-driven culture
• Implement SOPs and training programs to uphold quality standards

Financial & Strategic Oversight

• Control food cost, labor cost, and wastage
• Contribute to budgeting, forecasting, and profitability targets
• Collaborate with management on concept development and expansion plans

Requirements

• Minimum 10 years of professional culinary experience, with substantial leadership experience
• Strong background in Japanese cuisine
• Proven track record as Executive Chef or Senior Sous Chef in reputable establishments
• Deep knowledge of Japanese ingredients, techniques, and culinary philosophy
• Strong leadership, communication, and organizational skills
• Experience in Singapore’s F&B landscape is advantageous

What We Offer

• Opportunity to lead and shape a flagship culinary concept
• Competitive remuneration package commensurate with experience
• Creative autonomy within a supportive ownership team
• Growth opportunities within an expanding hospitality group

How to Apply

Please submit your CV, portfolio (if available), and a briefcover note outlining your culinary philosophy and leadership experience.

• Support the Marketing Manager for all branding and marketing activities for assigned brands – including brands within the coffeeshop/food court as well.
• Execute online/offline promotions, campaigns and activities; to develop, design and account for all marketing collaterals.
• Liaise with landlords and external vendors, including media and influencers, for marketing through selected publicity channels and follow through on execution.
• Manage the deliverables required within the brand –from POS setup, E-commerce, Menu setup, etc.
• Track and follow up closely on market campaigns.
• Manage the social media accounts and community management channels, includingfeedbacks and enquiries for all assigned brands.
• Prepare monthly EDMs and execute engagement campaigns and promotions for assigned brands.
• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources.
• Support Marketing Manager in all other marketing matters including additional responsibilities as assigned.

Responsibilities:

·        Ensuring promptness,freshness, and quality of dishes.

·        Coordinating cooks'tasks.

·        Implementing hygienepolicies and examining equipment for cleanliness.

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

·        Reviewing staffinglevels to meet service, operational, and financial objectives.

·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

·        Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.

·        Setting and monitoringperformance standards for staff.

·        Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

·        Advanced knowledge offood professional principles and practices.

·        Proficient knowledge ofhuman resources management.

·        Excellent communicationskills.

·        Ability to meetdeadlines.

Responsibilities:

·        Ensuring promptness,freshness, and quality of dishes.

·        Coordinating cooks'tasks.

·        Implementing hygienepolicies and examining equipment for cleanliness.

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

·        Reviewing staffinglevels to meet service, operational, and financial objectives.

·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

·        Performing administrativetasks, taking stock of food and equipment supplies, and doing purchase orders.

·        Setting and monitoringperformance standards for staff.

·        Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

·        Advanced knowledge offood professional principles and practices.

·        Proficient knowledge ofhuman resources management.

·        Excellent communicationskills.

·        Ability to meetdeadlines.

As Executive Chef, you will be the visionary force behind Tesoro’s culinary identity, driving excellence across all kitchen and event operations.  This is a highly hands-on leadership role – you will be working closely with the team on the pass, in prep and throughout service to uphold standards and lead by example.  In this pivotal leadership role you will:

• Lead the culinary vision for Tesoro, crafting menus that reflect Italian traditions whilst embracing contemporary techniques and creativity
• Provide hands-on leadership, mentoring and developing a high-performing kitchen team, and fostering a culture of excellence, collaboration and continued growth
• Design and execute seasonal menus showcasing premium Tasmanian produce
• Ensure uncompromising quality, consistency, presentation standards and a seamless dining experience
• Oversee Conference & Events culinary operations, designing tailored menus and ensuring flawless execution for corporate functions, celebrations and signature hotel events in alignment with brand standards and revenue objectives.
• Manage food and labour cost performance, procurement, and supplier partnerships to drive operational efficiency and culinary innovation
• Maintain compliance with food safety, HACCP and WHS standards
• Collaborate closely with F&B and hotel leadership, aligning Tesoro’s culinary experience with the broader hotel strategies, promotions and guest experience goals
• Champion creativity, innovation and continuous improvement, positioning Tesoro as a destination dining experience

Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

ABOUT THE ROLE

•Culinary Leadership & Quality by oversee all kitchen operations, ensuring food quality, taste and presentation also develop creative menu and seasonal promotion to enhance guest satisfaction.

•Cost Control and Efficiency, with managing food cost, wastage and effective inventory by ensuring optimal portion control and work closely with purchasing for supplier and vendor quality and pricing.

•Hygiene, Safety and Compliance, through full compliance with Food Safety Standards, maintaining cleanliness and conduct regular audit and trainings.

•Guest Experience Collaboration, with FB Service, Front Office and Sales team to meet the guest expectations and handling guest feedbacks by continuously improve with ensuring quality consistency

Attachment Description
The Executive Chef / Assistant Chef Trainee will undergo a structured 6-month practical training attachment at Centrofood Industries Pte Ltd, operating under The Famous Kitchen brand. The program is designed to develop professional culinary expertise in Chinese cuisine, kitchen operations, food quality control, and restaurant management standards.

The trainee will work closely with senior chefs and kitchen management to gain hands-on experience in food preparation, kitchen coordination, hygiene compliance, and culinary innovation while maintaining the brand’s consistency and reputation.

Specific Responsibilities
1) The trainee will assist in the preparation, cooking, and presentation of menu items in accordance with the company’s standardized recipes and quality requirements.

2) Oversee and support senior chefs during daily kitchen operations to ensure timely and consistent food production.

3) Manage skill in maintaining cleanliness, organization, and hygiene of all kitchen workstations and equipment.

4) Learn to comply strictly with food safety, sanitation, and workplace safety regulations at all times.

5) The trainee will assist in stock handling, ingredient preparation, and proper storage procedures.

6) Trainee will learn to work collaboratively with kitchen team members to ensure smooth operations during service periods.

Technical Skills and Competencies
1) Proficiency in learning and process basic knowledge of culinary techniques, particularly in Chinese cuisine preparation.

2) Skill in safely operate kitchen equipment and handle tools according to standard procedures.

3) Familiar with the knowledge and able to demonstrate an understanding of food hygiene, sanitation, and safety practices.

4) Skill in managing must be capable of following standardized recipes, portion control guidelines, and quality standards.

5) Adaptable and should be able to work efficiently in a fast-paced kitchen environment while managing multiple tasks.

6) Committed and must demonstrate a positive attitude, willingness to learn, and the ability to accept guidance and feedback.

• 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.

Job Summary

The Executive Chef leads the culinary team to create menus, maintain food quality, manage kitchen operations, control budgets, source ingredients, and ensure health and safety compliance, shaping the restaurant’s culinary identity.

Responsibilities

• Lead the culinary team to develop innovative menus that align with the restaurant’s vision and customer preferences
• Oversee food preparation processes to ensure consistent high-quality dishes
• Manage kitchen operations to optimize workflow, efficiency, and team collaboration
• Control and monitor kitchen budgets to maintain cost-effectiveness and profitability
• Source and evaluate ingredients to guarantee freshness, quality, and supplier reliability
• Enforce compliance with health and safety regulations to maintain a safe kitchen environment
• Act as the creative visionary to define and evolve the restaurant’s culinary identity

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.

The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organization and the title of the manager the person will report to.

Copy this section

• Purchase food and supplies from vendors approved by the company and monitor inventory

• Develop menus and item pricing

• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

• Hire, train and supervise kitchen personnel

• Stay current on restaurant industry trends

• Identify new culinary techniques and presentations

• Assist kitchen staff with food prep and recipe creation

Executive Chef qualifications and skills

Next, outline the required and preferred skills for your position. This may include education, previous job experience, certifications and technical skills. You may also include soft skills and personality traits that you expect from a successful candidate. While it may be tempting to include a long list of skills and requirements, including too many could dissuade qualified candidates from applying. Keep your list of qualifications concise, but provide enough detail with relevant keywords and terms.

Copy this section

• Diploma required (two-year culinary degree preferred)

• 7+ years’ experience in an executive kitchen position

• Demonstrated knowledge of current restaurant industry trends

• Must possess culinary creativity

• Strong knowledge of local, state and federal food sanitation regulations

• Comfortable providing direction and supervision to kitchen staff

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation.

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.

Qualifications:

• Relevant experience in a similar position or related role
• Preferably with Spanish experience
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Sous Chef – Two Men Bagel House (TMBH)

Salary: From $3,800/month

At Two Men Bagel House, we are more than just bagels and coffee — we are building a team driven by passion, creativity, and strong work ethic. If you are someone who takes pride in your craft and thrives in a fast-paced kitchen, we would love to hear from you.

Key Responsibilities:

• Support the Head Chef in overseeing daily kitchen operations

• Ensure food quality, consistency, and presentation meet brand standards

• Manage kitchen prep, inventory, and ordering

• Lead and guide the kitchen team during service

• Maintain cleanliness, hygiene, and food safety standards

• Assist in menu development and continuous improvement

Requirements:

• Minimum 2–3 years of relevant kitchen experience

• Strong leadership and team management skills

• Able to work in a fast-paced environment

• Responsible, disciplined, and hands-on

• Basic knowledge of food safety and kitchen operations

What We Look For:

At TMBH, we value attitude as much as experience. We are committed to building a team from diverse backgrounds. With the right mindset, strong work ethic, and leadership qualities, you will have the opportunity to grow with us.

Why Join Us:

• Starting salary from $3,800

• Growth opportunities within a growing brand

• Dynamic and supportive team environment

• Opportunity to be part of an evolving F&B concept

If you are ready to challenge yourself and take the next step in your culinary journey, we would love to hear from you.

Details :

• Monday to Friday (must be flexible to possible rotating shifts.)
• Location: Tuas
• Career Progression
• MNC Company

Job Scope :

• Oversee daily operations of the central kitchen to ensure smooth workflow and efficiency.
• Ensure food quality, consistency, and timely order fulfilment.
• Develop and propose menus for customer enquiries, events, and tender submissions.
• Create innovative dining concepts and menu ideas for retail outlets.
• Support and manage high-profile catering events and services.
• Source and evaluate new raw materials and suppliers to maintain quality standards.
• Prepare weekly in high standards of food safety, hygiene, and kitchen cleanliness.
• Ingredient forecasts to support purchasing and inventory planning.
• Monitor food costing and ensure operations stay within budget targets.
• Manage manpower planning, control labour costs, and improve team productivity.
• Lead, train, and develop a team of chefs, cooks, and kitchen assistants

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