Job description for Head Chef at Mitte
Key Responsibilities
- Operational Management : Lead and oversee all daily kitchen activities hands-on, ensuring smooth and efficient operations during peak hours
- Menu Development : Design, test, and launch innovative new menus or seasonal dishes that align perfectly with the restaurant's concept and brand identity
- Quality & Hygiene Control : Ensure absolute consistency in taste, portioning, and food presentation. Maintain strict cleanliness, sanitation, and food safety standards at all times
- Cost Management : Manage inventory, minimize food waste, and negotiate with suppliers to maintain optimal food costs without ever compromising on quality
- Team Leadership : Recruit, train, mentor, and schedule kitchen staff (Sous Chef, Line Cooks, Stewards). Foster a positive, collaborative, and professional work culture within the kitchen
Requirements & Qualifications
- Mandatory : A minimum of 3 years of experience as a Head Chef in an independent restaurant
- Culinary Specialization : Proven expertise and a strong foundation specializing in Nusantara (Indonesian) and/or Western cuisine
- Exceptional culinary skills with a proven track record of creating successful, crowd-pleasing menu
- Strong financial acumen regarding food cost management, labor costs, and kitchen budgeting.
- A firm yet supportive leader who delegates effectively and performs exceptionally well under pressure in a fast-paced environment
- Creative, up-to-date with the latest F&B trends, and driven by an uncompromising standard of quality
