Chef de Cuisine
Raffles Hotels & Resorts
- Jakarta
- Permanent
- Full-time
- Culinary Education: A degree or diploma in Culinary Arts, Hospitality Management, or a related field.
- Culinary Experience: Candidates should possess extensive culinary experience, including a minimum of 7 years in progressively responsible culinary roles, preferably in luxury hotels or high-end restaurants. Previous experience as a Chef de Cuisine or in a similar leadership position is highly desirable.
- Culinary Expertise: In-depth knowledge and expertise in a wide range of culinary techniques, cuisines, and cooking styles are essential. Candidates should demonstrate a mastery of culinary skills, creativity in menu development, and the ability to consistently deliver exceptional taste and presentation.
- Menu Planning and Development: Proven experience in menu planning and development is crucial. Candidates should have a track record of creating innovative and enticing menus that align with the outlet's concept, brand standards, and guest preferences. Knowledge of culinary trends, dietary restrictions, and the ability to adapt menus accordingly is important.
- Leadership and Team Management: Strong leadership skills are necessary for effectively managing the kitchen team. Candidates should have experience in leading and supervising culinary professionals, fostering teamwork, and creating a positive work environment. The ability to delegate tasks, motivate the team, and handle personnel matters is essential.
- Operational Skills: Proficiency in managing kitchen operations is required. Candidates should have expertise in overseeing food production, managing inventory, controlling food costs, and ensuring efficient workflows. Knowledge of kitchen equipment, safety protocols, and culinary best practices is important.
- Quality Control and Food Safety: A strong commitment to maintaining high-quality standards and food safety is paramount. Candidates should have experience in implementing and enforcing strict quality control measures, adhering to food safety and sanitation regulations, and conducting regular inspections to ensure compliance.
- Financial Acumen: Understanding of cost control, budget management, and profitability is necessary. Candidates should have experience in analyzing food costs, implementing cost-saving measures, and optimizing kitchen operations to achieve financial targets without compromising quality.
- Communication and Collaboration: Excellent communication and collaboration skills are required to effectively interact with the F&B management team, front-of-house staff, and other departments. The ability to communicate expectations, provide clear instructions, and collaborate on menu planning and special events is essential.
- Multicultural Awareness: International hotel chains cater to a diverse clientele. Candidates with exposure to different cultures, cuisines, and guest preferences are advantageous. The ability to adapt menus, incorporate multicultural influences, and cater to specific dietary restrictions or preferences is beneficial.