Total 6 Director/C-Level commis chef job vacancies in Indonesia

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

JOB DESCRIPTION:

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Executive Chef from time to time.

JOB REQUIREMENTS:

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

We are looking for a Chief Chef to join our Japanese Yakitori Restaurant and prepare authentic Japanese cuisine for our guests.

-Basic Salary Range :10000-12000

-Ability to converse in Japanese language will be added advantage for liaison with Japan HQ

-Availability to work on shifts, during business hours, including weekends or public holidays .. -Fill in where needed to ensure guest service standards and efficient operations.

-Yakitori Chef responsibilities include handling a wide range of raw cargoes and ingredients, managing food stocks and working with an attention to detail to fulfill all orders -within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to - work during our opening hours have a full - understanding of food safety and sanitation practices.

-Follow company rules and regulations.

-Prepare food orders in a timely and organized manner.

-Lead the team in preparation of all food items required for service on the line and

-6 day work a week

- 44/ hours week

-Staff meal 

-Uniform provided 

-Employment benefits according to MOM regulation.

-5 mins walk from Raffles Place MRT near boat quay 

Any inquiries call 

HR Manager 

Rachel 

M-97817750

We are an established Japanese culinary establishment seeking a visionary and elite Head Chef / Culinary Director to helm our kitchen operations. The ideal candidate will bring extensive, mastery-level expertise in traditional and modern Japanese gastronomy (including specialized Omakase and Kaiseki) to maintain our high standards of culinary excellence.

Key Responsibilities:

• Menu Architecture & Curation: Design, implement, and continuously elevate authentic Japanese seasonal menus, managing ingredient sourcing directly from elite Japanese vendors.

• Kitchen Operations Management: Oversee all daily kitchen workflows, maintain rigorous food health, safety, and hygiene standards, and strictly manage food costing and inventory budgets.

• Culinary Training & Knowledge Transfer: Actively mentor and upskill local kitchen staff, passing down advanced techniques in traditional fish aging, fermentation, and intricate preparation methodologies to build a resilient local team.

• Executive Leadership: Collaborate directly with management and directors regarding restaurant expansion, kitchen workflow layout optimization, and brand positioning in the premium F&B market.

Job Requirements

• Experience: Minimum of 15-20 years of professional experience strictly within high-end, premium Japanese culinary establishments or Michelin-starred concepts.

• Specialized Skills: Mastery of authentic Japanese culinary arts, including advanced sashimi presentation, traditional dashi blending, and deep knowledge of seasonal ingredient logistics.

• Leadership Profile: Proven track record of managing elite kitchen teams, organizing inventory workflows under high-pressure environments, and leading culinary training programs.

• Language/Cultural Fluency: Ability to communicate fluently with premium Japanese ingredient suppliers and understand traditional culinary philosophy is essential for menu authenticity.

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Description & Requirements

· To perform weekly and dailyordering of ingredients for individual sections

· Supervise all cooking activitiesto ensure dishes are prepared in accordance to the established recipes

· Preparemise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard ofcleanliness in the kitchen at all times

· Train new employees in order toensure consistency in food presentation, taste and texture

· Appraise the performance of thesubordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staffadhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee thereceiving/collection of delivery of materials from suppliers

· Dealing with suppliers andensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matterspertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard ofpersonal hygiene and observe all guidelines pertaining to the handling andpreparation of orders

· Minimum GCE N-Level or ITEqualifications

· Minimum 10 years workingexperience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with abilityto influence and lead a team

· Possess WSQ Food & HygieneCertificate

· Good understanding of proceduresrelated to kitchen operation

· Able to do split shift and workon weekends and public holidays

· Able to multi-task, adapt tofast paced environment and work under pressure

· Uphold excellent food hygieneand kitchen safety practices

· Able to speak japanese to liaisewith japanese R&D team