Job Description:
The Chef de Cuisine is responsible for leading the banquet kitchen operations, with focus on Western and Indonesian cuisine. The role includes planning, preparing, and supervising food production for all banquet events, ensuring high quality, consistency, and presentation standards. The Chef de Cuisine manages the banquet kitchen team, coordinates with service and banquet operations, maintains hygiene and safety standards, and controls food cost and inventory
Key Responsibilities:
• Lead, train, and supervise the banquet kitchen team
• Plan and execute menus for banquets, events, and functions
• Ensure high standards of food quality, taste, and presentation
• Oversee both Western and Indonesian cuisine preparation
• Control kitchen inventory, purchasing, and food cost
• Maintain hygiene, sanitation, and safety according to hotel standards
• Work closely with the Executive Chef and Banquet Operations team to ensure smooth service
Requirements:
• Proven experience as a Chef de Cuisine or Sous Chef in a luxury hotel or fine dining environment
• Strong knowledge of Western and Indonesian cuisine
• Excellent leadership, communication, and organizational skills
• Ability to manage large-scale banquet operations
• Passion for culinary excellence and guest satisfaction
