Client Overview:

Our client is a newly established Thai restaurant located in the heart of Jakarta, and the center of culinary, Kelapa Gading. Founded in 2025 by a local F&B entrepreneur with a passion for authentic Asian dining experiences, the restaurant was created to bring the rich flavors of Thailand to the Indonesian market, focusing on traditional dishes that highlight freshness, balance, and bold spices.

Job Role:

The Head of Kitchen will be fully responsible for kitchen operations, ensuring authentic and consistent Thai cuisine standards. This role requires strong leadership in managing the kitchen team, controlling food cost and waste, maintaining hygiene and safety standards, and driving continuous menu innovation in collaboration with restaurant management.

Key Responsibilities:

• Supervise all kitchen activities including preparation, cooking, plating, and serving.
• Develop, standardize, and ensure authentic Thai recipes and menu consistency.
• Lead, train, and mentor kitchen staff for efficiency and productivity.
• Control ingredient quality, check supplies, and manage vendor relationships.
• Monitor and manage food cost, control waste, and optimize ingredient usage.
• Maintain hygiene, sanitation, and food safety standards (HACCP preferred).
• Coordinate with restaurant management for menu innovation, promotions, and service improvements.
• Prepare staff schedules and assign daily tasks.
• Handle food-related complaints and ensure continuous quality improvement.
• Prepare kitchen operational reports (inventory, food cost, supply needs).

Candidate Requirements:

• Experience: Minimum 5 years in restaurant kitchens, with at least 2–3 years as Sous Chef / Head Chef for Asian cuisine.
• Technical Skills: Strong mastery of authentic Thai cuisine (Tom Yum, Pad Thai, Green Curry, etc.) and Asian cooking techniques.
• Leadership: Proven ability to manage and train a kitchen team.
• Knowledge: Familiar with hygiene & sanitation standards (HACCP preferred).
• Management Skills: Inventory management and food cost control.
• Personal Qualities: Creative, detail-oriented, disciplined, able to work under pressure.
• Other Requirements:
  • Willing to cook and taste non-halal food.
  • Flexible working hours (nights, weekends, holidays).
  • Strong communication and teamwork skills.