Head Chef - Immediate

Bay Camp Corporindo · 📍 Tanjung Balai, Sumatera Utara · Diposting 2026-10-11
FULL_TIME⭐ TERVERIFIKASI
Rp 10.000.000 – Rp 15.000.000 per month
Bay Camp Corporindo is looking for a talented and experienced Head Chef to join our team. In this role, you will be responsible for overseeing the kitchen operations, ensuring high-quality food preparation, and maintaining a clean and efficient workspace. The ideal candidate will have a strong background in culinary arts and a passion for delivering exceptional dining experiences.

📋 Tanggung Jawab Pekerjaan

Oversee daily kitchen operations and ensure compliance with health and safety regulations.,Develop and implement menus that align with the restaurant's concept and customer preferences.,Train and mentor junior chefs and kitchen staff to maintain high standards of food quality and service.,Source and purchase high-quality ingredients to support the restaurant's culinary vision.,Manage inventory and ensure efficient use of resources to minimize waste.,Collaborate with the management team to develop and execute marketing strategies for the restaurant.,Maintain a clean and organized kitchen environment to ensure food safety and efficiency.,Stay updated with culinary trends and industry best practices to continuously improve the dining experience.

🎓 Kualifikasi & Syarat

Minimum of 5 years of experience as a Head Chef or similar role in the culinary industry.,Proven track record of successfully managing kitchen operations and teams.,Strong knowledge of food safety and hygiene standards.,Excellent communication and leadership skills.,Ability to work well under pressure and meet tight deadlines.,Proficiency in using kitchen equipment and tools.,Familiarity with local and international culinary techniques and ingredients.,Valid food handler's license and any other relevant certifications.

🛠️ Keahlian

Culinary expertise and creativity in menu development.Strong organizational and time management skills.Ability to work collaboratively with a diverse team.Experience in budgeting and cost control for kitchen operations.Knowledge of inventory management systems and software.Familiarity with health and safety regulations in the food service industry.Commitment to maintaining high standards of food quality and service.Ability to adapt to changing business needs and customer demands.
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