Executive Chef

• Lead the culinary vision and strategy across all restaurant or food service locations to ensure consistency and quality.

• Develop and standardize menus that reflect brand identity, seasonal trends, and customer preferences.

• Oversee kitchen operations at multiple outlets, ensuring compliance with food safety, hygiene, and quality standards.

• Train and mentor executive chefs and kitchen staff, promoting skill development and high performance.

• Manage food cost and inventory control, working closely with procurement to ensure efficiency and minimize waste.

• Collaborate with R&D and marketing teams to innovate new dishes, products, and promotional menus.

• Conduct regular kitchen audits and performance evaluations to maintain culinary excellence across locations.

• Lead recruitment and workforce planning for culinary teams at a regional or corporate level.

• Stay updated with industry trends, technologies, and culinary techniques to keep offerings competitive.

• Represent the brand at events, media appearances, and industry functions, enhancing the companys culinary reputation.

Information :

• Company : PT Dewa Kopi Indonesia
• Position : Executive Chef
• Location : Tangerang
• Country : ID