Chef de Cuisine - Garde Manger

Responsibilities

• 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 (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
• 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
• Diploma or Bachelor’s Degree in Culinary Arts, Hotel and Restaurant Management, or related field