Total 228 Manager chef job vacancies in Indonesia

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

KeyResponsibilities

1. Kitchen Supervision & Food Preparation

• Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.
• Ensure all dishes are prepared according to established recipes and presentation standards.
• Monitor portion control and consistency across all kitchen stations.
• Support the Deputy Executive Chef in implementing menus and kitchen procedures.

2. Staff Coordination & Support

• Assign duties and assist in organizing kitchen workflows for smooth service.
• Guided and supported junior chefs and cooks in executing tasks accurately.
• Help onboard new kitchen staff by demonstrating preparation and safety standards.

3.Hygiene & Food Safety

• Maintain cleanliness and organization of the kitchen area.
• Ensure compliance with hygiene, food handling, and safety standards as per local regulations.
• Report any maintenance issues or equipment malfunctions promptly.

4.Stock Handling & Waste Reduction

• Assist with daily stock checks and ensure proper storage of ingredients.
• Monitor food usage and help minimize waste through efficient preparation practices.
• Support inventory management byinforming senior chefs of stock levels and replenishment needs.

5. Communication & Collaboration

• Communicate effectively with service staff and other departments to ensure seamless service.
• Report any issues or challenges in the kitchen to the Deputy Executive Chef.
• Contribute ideas for improving kitchen operations and dish presentation when appropriate.

Job Description:
We are seeking a talented and experienced Group Executive Pastry Chef to lead and oversee pastry operations across our various concepts. This role involves developing innovative dessert menus, standardizing recipes, ensuring consistent quality, and mentoring pastry teams. The ideal candidate combines creativity with strong organizational and leadership skills, driving excellence in pastry production and presentation across the group.

Key Responsibilities:

· Design and implement seasonal pastry menus across all outlets

· Maintain consistency and high standards in taste, presentation, and hygiene

· Train, supervise, and support pastry chefs at each location

· Oversee ordering, costing, and inventory for pastry sections

· Collaborate with executive chefs and management on menu planning and coordination.

Requirements:

· Proven experience in a senior pastry leadership role, preferably multi-site

· Expertise in classic and modern pastry techniques

· Strong leadership, communication, and organizational skills

· Ability to manage multiple teams and work in a fast-paced environment

Job Description:

Responsible for all the menu creation, cooking and management of the kitchen staffs.

Job Requirements and Qualifications:

1. Fluent Japanese speaker (for communication with directors, staffs and owners).

2. At least 10 years of relevant working experience in ramen or Japanese restaurant business.

We are looking for a passionate Head Chef responsible for ensuringthat the standard and quality of the food production and the hygiene within thedepartment is maintained at the highest level at all times. This role is verymuch hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role

•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
•  Ability to work under pressure and meet deadlines

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

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 multitaskingabilities

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Company Overview

Ledodo Group is a leading Taiwan Food & Beverage company known for rapid expansion and popular brands including Rododo hot pot and MinSuiZen Teppanyaki. It has achieved record growth, high turnover, and aims to be Taiwan’s largest teppanyaki brand by 2025.

Job Summary

Prepare and cook high-quality Teppanyaki dishes while supervising kitchen staff, managing inventory, ensuring food safety, and delivering an engaging dining experience. Lead and train junior chefs to uphold culinary and operational excellence.

Responsibilities

• Prepare and cook a variety of Teppanyaki dishes to meet high standards of quality, taste, and presentation
• Supervise and coordinate kitchen staff activities, including sous chefs and cooks, to ensure smooth kitchen operations
• Maintain a clean, organized kitchen environment by adhering to strict food safety and sanitation guidelines
• Manage food inventory and ordering processes to maintain adequate stock levels and minimize waste
• Assist in developing and implementing new Teppanyaki dishes and menu items to enhance customer offerings
• Train and mentor junior chefs in cooking techniques, food preparation, and kitchen procedures to build team capability
• Engage with guests during cooking to provide a unique, entertaining dining experience and customize dishes for dietary needs
• Communicate effectively with staff, guests, and management through clear verbal and written communication

Preferred competencies and qualifications

• Minimum of 5 years of experience in the Food & Beverage industry, preferably with supervisory or managerial experience
• Proven leadership skills demonstrated by effectively leading, motivating, and developing kitchen teams
• Ability to manage multiple responsibilities in a dynamic, fast-paced environment
• Willingness to work split shifts, weekends, and public holidays as operationally required
• Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry
• Strong commitment to delivering outstanding customer service

KeyResponsibilities:

·      Oversee and manage daily operations of the wok station

·      Prepare and cook Chinese dishes using wok techniques (e.g. stir-frying, deep-frying,braising)

·      Ensure consistency in food quality, taste, portioning, and presentation

·      Supervise and guide kitchen staff assigned to the wok station

·      Ensure proper mise en place and readiness of ingredients for service

·      Maintain cleanliness and hygiene standards in compliance with food safety regulations

·      Monitor stock levels for the wok station and coordinate with senior chefs for ordering

·      Minimise food wastage and support cost control measures

·      Work closely with the Deputy Executive Chef to ensure smooth kitchen operations

·      Maintain high standards of food quality, consistency, and kitchen operations.

·      Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

Job Requirements

·      Proven experience as a Head Chef or Senior Wok Chef in a Chinese restaurant

·      Strong expertise in Chinese cuisine and wok cooking techniques

·      Leadership and team management skills

·      Ability to work in a fast-paced environment

·      Good knowledge of food safety and hygiene regulations

·      Flexible to work rotating shifts, weekends, and public holidays.

Step into leadership. Hold the standards. Keep the kitchen running right.

We are looking for a dependable Kitchen Supervisor / Junior Sous Chef to support daily kitchen operations, guide the team on shift, and ensure consistency in food quality. This role suits someone experienced in Asian kitchens who is ready to take on more responsibility.

Role Summary

You will support the Head Chef in managing kitchen operations, supervising staff, and maintaining food quality, hygiene, and discipline during service. You are expected to be hands-on and able to lead by example on the ground.

Key Responsibilities

• Support daily kitchen operations and ensure smooth service flow
• Lead kitchen team during assigned shifts when required
• Ensure timely preparation and serving of dishes
• Maintain consistency in taste, portioning, and presentation
• Ensure dishes are prepared according to standard recipes and methods
• Monitor food quality before and during service
• Supervise kitchen staff and assign daily duties
• Guide junior cooks and ensure proper kitchen practices
• Maintain discipline, teamwork, and clear communication in the kitchen
• Ensure compliance with food safety and hygiene standards
• Maintain cleanliness and proper food handling practices
• Ensure safe use of kitchen equipment
• Assist in stock ordering, receiving, and inventory checks
• Monitor wastage and support cost control
• Ensure proper storage and stock rotation
• Work closely with service team to ensure smooth operations
• Report kitchen issues and support improvements
• Assist Head Chef in daily kitchen planning

What We’re Looking For

• Experience as Senior Cook, Chef de Partie, or similar role in Asian cuisine
• Familiar with Nyonya, Chinese, or similar cooking styles preferred
• Ready to step into a supervisory role
• Hands-on, responsible, and able to work under pressure
• Good understanding of kitchen operations and service flow
• Able to work shifts, weekends, and public holidays

Work Arrangement

• 5-day work week (based on operations)
• Stable working environment
• Opportunity to progress to Sous Chef

Keen? Submit your resume to us today!

Your new company
A renowned Michelin-Star restaurant is looking for a Assistant Head Chef.

Your new role

• Assist the Head Chef in managing and overseeing daily kitchen operations to ensure smooth and efficient service flow
• Support the planning and execution of seasonal omakase menus based on ingredient availability and preparation plans
• Maintain high standards in sushi, sashimi, and Japanese cuisine preparation, presentation, and consistency
• Perform and supervise fish butchery, slicing, portioning, and plating with precision and craftsmanship
• Supervise and guide junior chefs and kitchen staff, ensuring adherence to standards and continuous skill development
• Assist in inventory management, stock control, and procurement to minimize wastage and maintain cost efficiency
• Ensure compliance with food safety, hygiene, and workplace safety regulations at all times
• Support supplier coordination to ensure consistent quality of ingredients
• Engage with guests at the sushi counter when required, providing a professional and welcoming dining experience
• Monitor kitchen performance and report operational issues or improvement areas to the Head Chef
• Step in to lead kitchen operations in the absence of the Head Chef

What you'll need to succeed

Your previous experience in a similar role will lead to your success, as you will ideally have:

• Minimum 6–8 years of relevant experience in Japanese cuisine, preferably with omakase or sushi counter service experience
• Prior experience in a supervisory role such as Senior Sushi Chef or Sous Chef
• Strong knowledge of fish handling, knife skills, and traditional Japanese culinary techniques
• Basic experience in menu execution, inventory control, and kitchen operations
• Good leadership and team supervision skills
• Strong attention to detail and commitment to food quality and consistency
• Good communication and interpersonal skills, with the ability to interact with guests when required
• Knowledge of sake and beverage pairing is an advantage
• Ability to work in a fast-paced, high-standard dining environment

What you'll get in return

You will be given the chance to continuously grow in the company due to the expanding business entity, whilst being a part of the team in the growing business.

What you need to do now
If you’re interested in this role, click ‘apply now’ to forward an up-to-date copy of your CV, or call Francesca at Hays on +65 6027 2257 or email francesca.kok@hays.com.sg for a confidential discussion. Referrals are welcome.

If this job isn't quite right for you, but you are looking for a new position, please contact us for a confidential discussion on your career.

EA Reg Number: R1660446

EA License Number: 07C3924

Company Registration No: 200609504D

Ability to track expenses and manage a budget.

Ability to lead and inspire a team.

Design menus that enhance customers’ culinary experience while keeping up high quality.

Submit cost proposals for menu items.

Provide feedback regarding the food quality of large bulk purchases.

Ensure that all food preparation is in accordance with regulatory guidelines.

Design standardized food presentation guidelines for each dish.

Monitor inventory levels of commonly used items.

Look for ways to reduce spoilage of infrequently used items.

Hire, train, and mange staff about proper kitchen sanitization methods.

58 RECRUITMENT PTE. LTD. 19C9772 67026282