Deskripsi pekerjaan Eksekutif Chef PT Aqua Nusa Lembongan
Requirements for a Mediterranean Head Chef generally include 5–10 years of culinary experience, deep knowledge of authentic Mediterranean flavors, and expertise in food costing. A proven track record in inventory management, menu development, and strong team leadership are also essential for successfully managing daily kitchen operations.
Specific responsibilities and qualifications typically required for this role encompass the following key areas:
1. Culinary Expertise & Menu Development
Cuisine Mastery: In-depth knowledge of authentic Mediterranean and European cooking techniques (Greek, Spanish, Italian, or Levantine dishes).
Creativity: Ability to design innovative menus, balance flavors, and execute high-quality daily specials while maintaining traditional culinary authenticity.
Ingredient Sourcing: Experience sourcing high-quality, fresh produce and collaborating with local suppliers to maintain consistency.
2. Kitchen Management & Financial Acumen
Food Costing & Budgeting: Strong proficiency in calculating food costs, managing inventory, minimizing waste, and maximizing profitability.
BOH (Back of House) Operations: Solid understanding of kitchen management software, supply ordering, and procurement protocols.
Health & Safety: Strict adherence to professional food safety standards, HACCP sanitation protocols, and workplace health regulations.
3. Leadership & Soft Skills
Team Leadership: Proven ability to recruit, train, schedule, and motivate an international kitchen team.
Communication Skills: Excellent written and verbal communication in English, along with the ability to coordinate seamlessly with front-of-house management.
Work Under Pressure: Capacity to maintain composure in a fast-paced environment while upholding high standards of food presentation and guest satisfaction.
