Total 1,525 commis chef job vacancies in Indonesia

Job description

• Assist, direct and guide your team of chefs in providing a consistently high quality of food
• Relentless quality product oriented Chinese chef while being in the cutting edge with regards to high-end modern Chinese cuisine
• Be constantly updated with the latest Chinese food trends around the world
• Constantly search for specialty product and have connection
• Be aware of the competition and make suggestion to stay ahead of the competition
• Consistency of the delivery of product will be the key and it is a must requirement
• Able to be aware and anticipate product season around the world in order to plans menus accordingly
• Cost control oriented chef and menu costing
• Develop and define quality standards of food preparation and presentation of the food
• Encourage staff participation while setting expectation for job performance
• Communicate and lease with others chefs and related departments heads
• Work very closely with the restaurant managers (planning & strategy)
• Able to schedule his staff according to business
• Always looking for improvements in all aspects of the operation

Experience

• Must have at least 5 years of experience in traditional Cantonese/Teochew cuisine Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new exiting food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• To research and recommend high quality culinary staff in the market
• Good attitude, proactive and reliable
• Team work and passionate
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Retains employees through involvement in training and development.
• Open minded and willing to take constructive criticism
• To communicate regarding the tasks and job responsibility

· 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

A distinguished private household is seeking an exceptional Private Chef with refined culinary expertise and impeccable service standards. The successful candidate will curate elevated dining experiences tailored to the family’s lifestyle, preferences, and wellness needs.

PRIVATE CHEF

Responsibilities

• Serve exclusively in a private household, providing personalised culinary serviceS for their daily meals

• Plan customised menus tailored to the employer’s dietary needs, health goals, and taste preferences.

• Source and purchase high-quality fresh ingredients; manage kitchen inventory and prepare daily meals.

• Plan, coordinate, and execute meal preparations for household events such as dinner parties, celebrations, holidays, and other functions.

• Oversee all kitchen operations, ensuring the highest standards of food safety, cleanliness, and hygiene.

• Create and refine new recipes as appropriate to keep menus fresh, diverse, and enjoyable.

• Maintain flexibility in responding to changing schedules; role includes travelling overseas with the employer when required.

Requirements

• Minimum 10 years of proven culinary experience in premium restaurants or hotels, with strong mastery of both International and Asian cuisines.

• Extensive knowledge of diverse culinary techniques, ingredients, and cooking methods.

• Strong organisational and time management skills, ensuring timely preparation and service of all meals.

• Excellent interpersonal and communication skills to understand the employer’s preferences, anticipate needs, and handle feedback professionally.

• Travel internationally with the family and adapt seamlessly to various environments

Monthly Salary: UP to $7000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance with concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies.

• Support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

Qualification and Requirements:

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

· 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 Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· 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

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

Looking for a Thai Chef to modernize existing menu, plating and operations.

Business consist of Soi Aroy, Super Thai and Super45, ranging from food shop, restaurant, catering, central kitchen and food manufacturer.

Responsibilities

• Develop and update the menu to introduce modern Thai dishes that appeal to diverse customer preferences
• Enhance plating techniques to improve food presentation and customer experience
• Streamline kitchen operations to increase efficiency and maintain high food quality standards
• Collaborate with team members across food shops, restaurants, catering, central kitchen, and manufacturing to ensure consistent execution of culinary concepts
• Adapt recipes and processes to suit different business formats within the group

Potential Partners/Investors welcome. Kindly introduce yourself by whatsapping 98558883 with your resume.

Looking for a Thai Chef to modernize existing menu, plating and operations.

Business consist of Soi Aroy, Super Thai and Super45, ranging from food shop, restaurant, catering, central kitchen and food manufacturer.

Responsibilities

• Develop and update the menu to introduce modern Thai dishes that appeal to diverse customer preferences
• Enhance plating techniques to improve food presentation and customer experience
• Streamline kitchen operations to increase efficiency and maintain high food quality standards
• Collaborate with team members across food shops, restaurants, catering, central kitchen, and manufacturing to ensure consistent execution of culinary concepts
• Adapt recipes and processes to suit different business formats within the group

Potential Partners/Investors welcome. Kindly introduce yourself by whatsapping 98558883 with your resume.

Assist in food preparation, cooking, garnishing, and presentation according to company standards.

Ensure food quality, freshness, and cost control requirements are met.

Follow kitchen task schedules and instructions from the Outlet Head Chef or supervisor.

Maintain kitchen cleanliness and hygiene at all times.

Comply with all mandatory food safety and sanitation standards.

Perform any other duties assigned by supervisors.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

Job Description

• In charge of all kitchen operations
• Plan and direct food preparations and culinary activities
• Handling of all customer requirements and complain issues
• To abide the Company's rules and regulations
• Order and maintain inventory of food and supplies
• Monitor sanitation practices and follow kitchen safety standards
• Any other ad-hoc assignments

Job Responsibilities

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene
• Ability to communicate in English

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Lifestyle Holdings 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.