Job Description

• Oversee the entire Garde Manger kitchen operations, ensuring all dishes are prepared according to resort standards, recipes, and presentation guidelines.

• Lead, train, and supervise all kitchen staff within the cold kitchen section, assigning tasks and managing daily production planning.
• Ensure consistent quality, creativity, and innovation in all cold kitchen offerings.
• Monitor food cost, minimize waste, and ensure budget targets are achieved or exceeded.
• Review daily production, inventory, and forecast requirements to ensure smooth operations.
• Maintain strong communication with other kitchen sections and service teams to ensure operational efficiency.
• Ensure compliance with food safety, hygiene, and HACCP standards at all times.
• Evaluate staff performance and provide coaching, training, and corrective actions when necessary.
• Collaborate with Purchasing and Storeroom teams to ensure quality and availability of ingredients.
• Drive menu development, seasonal updates, and sustainability initiatives within the Garde Manger section.
• Analyze operational performance and contribute to overall kitchen profitability and guest satisfaction.

Requirements

• Indonesian Citizen only
• Minimum of 3–5 years experience in culinary management level as Chef de Partie, Junior Sous Chef, or equivalent in a high-volume luxury hotel or reputable restaurant
• Strong expertise in Garde Manger operations with proven leadership experience
• Solid understanding of food cost control, menu engineering, and kitchen profitability
• Strong leadership and people management skills with ability to train and develop teams
• Deep knowledge of food safety standards and HACCP certification is highly desirable
• Creative, innovative, and strong business acumen in culinary operations
• Able to perform under pressure in a fast-paced environment with strong decision-making skills
• Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field is required