Job description for Executive Chef at PT OMOTESANDO INDONESIA
ABOUT OMOTESANDO GROUP
Omotesando Indonesia is a new F&B holding group behind several distinctive hospitality brands — Ironiku, Patty & Sons, Ask for Patty, Zodiac Baresto, and The Cutler.
Driven by a vision to build a strong, people-centered hospitality ecosystem, Omotesando focuses on aligning systems, people, and culture across its brands and business functions to ensure sustainable growth and operational excellence.
JOB VACANCY: EXECUTIVE CHEF (GROUP LEVEL)
We are seeking a visionary and high-caliber Executive Chef to lead the entire culinary division across all our outlets. This is a strategic leadership role designed for a professional who can harmonize culinary excellence, innovation, and profitability across a multi-unit operation.
Core Responsibilities:
- Strategic Multi-Unit Leadership: Oversee and synchronize kitchen operations across all outlets, ensuring the brand's culinary vision is executed flawlessly at every location.
- Culinary Innovation & R&D: Lead the creation of signature menus, seasonal offerings, and new brand concepts through rigorous research and market trend analysis.
- Quality Assurance & Standardization: Establish and audit comprehensive Standard Operating Procedures (SOPs) to ensure absolute consistency in taste and presentation.
- Financial Controllership: Manage group-wide food costs and budgets, optimize supply chain efficiency, and negotiate with vendors to maximize margins without compromising quality.
- Talent Management & Mentorship: Direct the recruitment of senior kitchen staff and foster a high-performance culture among Head Chefs and their respective teams.
- Compliance & Safety Excellence: Enforce the highest standards of food safety, hygiene (HACCP/ISO), and workplace sanitation across the entire group.
Professional Requirements:
- Experience: A minimum of 10–12 years in the culinary industry, with at least 5 years in a corporate or group-level Executive Chef role managing multiple outlets.
- Education: Bachelor’s Degree or Higher Diploma in Culinary Arts, Hospitality Management, or a related field.
- Business Acumen: Mastery of P&L management, advanced food cost analysis, and strategic procurement.
- Leadership: Proven track record of managing large, diverse teams and the ability to command respect while maintaining a collaborative environment.
- Technical Mastery: Exceptional knowledge of international culinary techniques and advanced inventory management systems.
- Communication: Professional fluency in English and Indonesian, with the ability to deliver executive-level reports.
