Chef Head - Anamcara Hotel, Cipanas

 The Head Chef is responsible for the overall kitchen operations, including menu planning, food production supervision, quality control, and kitchen team management. This position plays a crucial role in maintaining the quality, taste, and hygiene of food in accordance with hotel standards, as well as ensuring the efficiency of kitchen operations.

Key Responsibilities:

1. Menu Planning and Development:
   • Design and update the hotel’s food menus, including restaurant, room service, and banquet menus.
   • Innovate by creating a variety of appealing, flavorful, and market-appropriate dishes.
2. Kitchen Operations Management:
   • Oversee the entire food production process, from preparation to presentation.
   • Consistently maintain the quality, appearance, and hygiene of all dishes.
3. Team Management:
   • Lead the kitchen team (cooks, commis, stewards) and ensure effective task distribution.
   • Train and develop the skills of kitchen staff members.
   • Prepare work schedules, conduct daily briefings, and evaluate the performance of the kitchen team.
4. Inventory Management:
   • Monitor the ordering, storage, and utilization of food supplies to ensure freshness and efficiency.
   • Responsible for controlling food costs and implementing waste management practices in the kitchen.
5. Hygiene and Food Safety:
   • Ensure the kitchen complies with hygiene and food safety standards.
   • Maintain cleanliness and proper condition of all kitchen equipment and areas.
6. Interdepartmental Coordination:
   • Collaborate with the F&B Service Manager and service team to align food operations with guest service standards.
   • Support kitchen requirements for special events and other hotel activities.

Key Qualifications :

1. Minimum education: Diploma in Culinary Arts, Hospitality, or related field.
2. At least 3–5 years of experience as a Sous Chef and a minimum of 1–2 years as a Head Chef.
3. Proficient in various cooking techniques (Asian, Western, and Indonesian cuisine).
4. Skilled in preparing food costing and knowledgeable in professional kitchen management principles.
5. Capable of developing menu engineering strategies and applying fundamental recipe creation principles
6. Placement location : Cipanas, West Java