Deskripsi pekerjaan Head Chef LAY DAY GILI TRAWANGAN
JOB SUMMARY
The Head Chef is responsible for leading all kitchen operations and ensuring exceptional food quality, consistency, creativity, and presentation across all menu offerings. This role oversees menu development, kitchen team leadership, food cost management, inventory control, supplier coordination, and compliance with food safety standards. The Head Chef will drive culinary excellence while delivering memorable dining experiences featuring Western, Mexican, and Mediterranean cuisine.
RESPONSIBILITIES
Kitchen Operations & Culinary Excellence
- Lead and oversee all kitchen operations, ensuring efficient daily service and exceptional food quality.
- Ensure every dish meets the restaurant's standards for taste, consistency, presentation, and portion control.
- Develop, implement, and continuously improve menus featuring Indonesian, Western, Mexican, and Mediterranean cuisine.
- Create seasonal menus, signature dishes, daily specials, and promotional offerings that align with the restaurant's concept.
- Standardize recipes, cooking methods, plating, and portion sizes to ensure consistency across all shifts.
- Monitor food preparation and service to maintain high culinary standards.
- Ensure all mise en place is prepared accurately and efficiently before each service.
- Maintain consistency in the use of authentic ingredients, cooking techniques, and flavor profiles while encouraging culinary innovation.
Leadership & Team Management
- Lead, supervise, motivate, and develop the entire kitchen team.
- Recruit, train, mentor, and evaluate kitchen staff to ensure continuous professional growth.
- Foster a positive, respectful, disciplined, and collaborative kitchen culture.
- Conduct daily briefings, coaching sessions, and performance evaluations.
- Prepare staff schedules and ensure adequate staffing to meet operational demands.
Inventory, Purchasing & Cost Control
- Manage purchasing, inventory, supplier relationships, stock rotation, and product quality.
- Monitor food cost, labor cost, and kitchen expenses to achieve financial targets.
- Implement waste reduction initiatives and maintain effective portion control.
- Ensure proper storage and handling of all ingredients according to food safety standards.
- Conduct regular inventory counts and maintain accurate stock records.
- Work closely with management to optimize menu engineering, pricing strategies, and profitability.
Kitchen Hygiene & Food Safety
- Ensure full compliance with HACCP, food safety, sanitation, and hygiene regulations.
- Maintain a clean, organized, and safe kitchen environment at all times.
- Implement cleaning schedules and ensure proper maintenance of kitchen equipment.
- Ensure all team members consistently follow health and safety procedures.
Coordination & Communication
- Collaborate closely with restaurant management and the front-of-house team to ensure seamless operations and guest satisfaction.
- Participate in operational meetings, menu planning, and business strategy discussions.
- Handle guest feedback related to food quality and implement improvements where necessary.
- Support marketing initiatives by creating special menus and culinary promotions.
REQUIREMENTS
1. Minimum 2–3 years in a Head Chef or Senior Sous Chef position.
2. Proven experience managing restaurants serving Western, Mexican, and Mediterranean cuisine.
3. Extensive knowledge of authentic cooking techniques, ingredients, flavor profiles, and presentation standards across multiple cuisines.
4. Demonstrated ability to develop creative menus, signature dishes, and seasonal promotions while maintaining consistency and operational efficiency.
5. Strong understanding of recipe standardization, menu engineering, food costing, budgeting, and inventory management.
6. Experience managing purchasing, supplier relationships, stock control, and kitchen profitability.
7. Excellent knowledge of HACCP, food safety, sanitation, and hygiene standards.
8. Strong leadership skills with experience in recruiting, training, mentoring, and motivating kitchen teams.
9. Ability to lead a fast-paced, high-volume kitchen while maintaining exceptional food quality and service standards.
10. Excellent organizational, communication, problem-solving, and decision-making skills.
11. Passion for culinary innovation while respecting the authenticity of each cuisine.
12. Strong understanding of current food trends and guest dining preferences.
13. Proficient in Microsoft Office and kitchen inventory/cost control systems is an advantage.
14. Able to work flexible hours, including evenings, weekends, and public holidays.
15. Physically fit, professional in appearance, and committed to delivering outstanding guest experiences.
Why Lay Day Gili Trawangan?
Join Lay Day Gili Trawangan and become part of a passionate team dedicated to delivering exceptional dining experiences in one of Indonesia's most vibrant island destinations. As our Head Chef, you will have the opportunity to showcase your creativity, lead a talented culinary team, and shape a diverse menu featuring Indonesian, Western, Mexican, and Mediterranean cuisine. Grow your career while making a lasting impact in a dynamic and inspiring hospitality environment.
