Head Chef

Hotel Indra Bangunan · 📍 Deli Serdang, Sumatera Utara · Diposting 2026-10-13
FULL_TIME⭐ TERVERIFIKASI
Rp 24.000.000 – Rp 28.000.000 per month
Hotel Indra Bangunan is seeking a highly skilled and experienced Head Chef to lead our kitchen team and ensure the highest quality of food and service. As the Head Chef, you will be responsible for creating and executing a menu that reflects our hotel's commitment to excellence, managing a team of talented chefs, and maintaining strict standards of hygiene and safety. This is a fantastic opportunity to work in a dynamic and rewarding environment, where your culinary expertise will be truly appreciated.

📋 Tanggung Jawab Pekerjaan

Develop and execute a menu that reflects the hotel's culinary standards and guest preferences.,Manage and mentor a team of chefs, ensuring they are well-trained and motivated.,Maintain high standards of food quality, hygiene, and safety in the kitchen.,Ensure that all kitchen operations run efficiently and effectively.,Collaborate with other departments to ensure a seamless dining experience for guests.,Stay up-to-date with the latest culinary trends and techniques to continuously improve the menu and kitchen operations.,Manage inventory and procurement to ensure that the kitchen is well-stocked with high-quality ingredients.,Ensure that all kitchen staff adhere to the hotel's policies and procedures.

🎓 Kualifikasi & Syarat

Minimum of 5 years of experience as a Head Chef or similar role in a high-end hotel or restaurant.,Proven track record of successfully managing a kitchen team and delivering exceptional food quality.,Strong knowledge of food safety, hygiene, and health regulations.,Excellent leadership and communication skills.,Ability to work well under pressure and meet tight deadlines.,Strong organizational and problem-solving skills.,Familiarity with local and international culinary trends and techniques.,Ability to work well in a team and collaborate with other departments.

🛠️ Keahlian

Culinary expertise and creativity.Menu planning and development.Kitchen management and team leadership.Food safety and hygiene management.Inventory and procurement management.Quality control and assurance.Customer service and guest satisfaction.Continuous learning and adaptation to new trends and techniques.
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