Head Chef with Pre-opening Experience

7 days ago

Jakarta, Jakarta, Indonesia Edugate building Full time 1,000,000 - 1,200,000 per year

Job Title: Head Chef (Pre-Opening Experience)

Overview

The Head Chef with pre-opening experience is responsible for leading all culinary operations before and after the launch of a new restaurant, hotel, or F&B outlet. This role includes concept development, kitchen setup, menu creation, hiring and training staff, implementing SOPs, and ensuring a successful opening and ongoing kitchen performance.


Key Responsibilities

Pre-Opening Responsibilities

Concept Development: Collaborate with owners/management to create the culinary direction, menu style, kitchen workflow, and overall food concept.

Menu Creation: Develop and test a complete menu aligned with brand vision, including recipes, costing, plating guides, and seasonal adjustments.

Kitchen Setup: Design kitchen layout, equipment selection, and procurement to ensure efficient operational flow.

SOP Development: Create culinary SOPs, food safety guidelines, hygiene protocols, and operational checklists.

Supplier Sourcing: Identify and negotiate with suppliers for food, equipment, and consumables; establish reliable supply chains.

Budget Planning: Prepare pre-opening budgets and forecasts, including food cost targets, labor needs, and purchasing plans.

Hiring & Training: Recruit, train, and mentor kitchen staff to ensure they are aligned with the restaurant's standards and opening deadlines.

Trial & Tasting Sessions: Execute mock services, food tastings, and kitchen simulations to test menu performance and operational readiness.

Compliance: Ensure the kitchen meets local health, safety, and licensing requirements before opening.

Post-Opening Responsibilities

Kitchen Leadership: Manage daily kitchen operations ensuring smooth service during all meal periods.

Quality Control: Maintain consistent food quality, portion control, presentation standards, and timely service.

Team Management: Lead, motivate, schedule, and develop kitchen staff to achieve high performance and low turnover.

Cost Control: Monitor food cost, wastage, and inventory, ensuring profitability and efficiency.

Menu Optimization: Review guest feedback and operational performance to refine and update menus.

Hygiene & Safety: Enforce HACCP, sanitation standards, and safe working practices at all times.

Collaboration: Work closely with front-of-house, purchasing, and management teams for seamless operations.


Qualifications & Skills

Proven experience as a Head Chef or Senior Chef in a pre-opening environment.

Strong menu engineering and culinary creativity.

Excellent leadership, coaching, and team-building skills.

In-depth knowledge of kitchen operations, costing, and food safety standards.

Ability to work under pressure and meet opening deadlines.

Strong communication, organization, and problem-solving skills.

Job Types: Full-time, Contract

Contract length: 12 months

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