Chef - Indonesian Cuisine

Position Title Chef Department Kitchen Operations Reports To Restaurant Manager / Operations Manager Job Summary The Chef is responsible for overseeing all kitchen operations, ensuring the preparation and presentation of authentic Indonesian cuisine to the highest standards of quality, hygiene, and consistency. The Chef will manage food preparation, kitchen staff, inventory control, menu development, and compliance with food safety regulations while maintaining cost efficiency and customer satisfaction. Key Duties & Responsibilities Food Preparation & Quality Control • Prepare, cook, and present Indonesian dishes according to established recipes and standards. • Ensure consistency in taste, quality, portion sizes, and presentation. • Monitor food quality and freshness of ingredients. • Develop and improve menu items while maintaining authenticity. • Ensure timely preparation and service during operating hours. Kitchen Operations • Supervise and coordinate daily kitchen activities. • Organize work schedules and allocate duties to kitchen staff. • Maintain cleanliness and organization of all kitchen areas. • Ensure all kitchen equipment is properly used and maintained. • Monitor stock levels and coordinate purchasing requirements. Inventory & Cost Control • Manage inventory of food, beverages, and kitchen supplies. • Conduct regular stock counts and minimize wastage. • Ensure proper storage and rotation of ingredients using FIFO principles. • Control food costs and maintain profitability targets. • Assist in supplier sourcing and procurement activities. Food Safety & Compliance • Ensure compliance with all food hygiene, sanitation, and safety regulations. • Implement and maintain HACCP and food safety procedures. • Conduct regular kitchen inspections and corrective actions where necessary. • Ensure all staff follow proper hygiene and food handling practices. Staff Management • Train, supervise, and mentor kitchen personnel. • Monitor staff performance and provide coaching where required. • Foster teamwork and maintain a positive working environment. • Assist in recruitment and onboarding of kitchen staff. Authority • Assign and supervise duties of kitchen staff. • Recommend menu changes and new food offerings. • Approve food preparation standards and quality controls. • Request procurement of kitchen supplies and ingredients. • Recommend disciplinary actions relating to kitchen operations and hygiene compliance. Requirements Education • Certificate, Diploma, or equivalent qualification in Culinary Arts, Hospitality, or related field preferred. Experience • Minimum 3–5 years of relevant culinary experience. • Experience in Indonesian cuisine is required. • Previous supervisory or kitchen management experience preferred. Knowledge & Skills • Strong knowledge of Indonesian cooking techniques and traditional dishes. • Knowledge of food safety, hygiene, and sanitation standards. • Leadership and team management skills. • Inventory and cost control management. • Ability to work under pressure in a fast-paced environment. • Good communication and organizational skills. Key Performance Indicators (KPIs) • Food quality and consistency. • Customer satisfaction levels. • Food cost percentage. • Kitchen hygiene and compliance standards. • Inventory accuracy and wastage control. • Staff productivity and retention. Working Hours: As scheduled, including weekends and public holidays as required by restaurant operations. Salary: up to SGD$4800.