Head Chef

Penempatan YUI Sapporo Soup Curry (Pre-Opening Team)
Jl. Bahureksa No. 1, Bandung

Qualifications
- Minimum vocational culinary school (SMK Tata Boga), Diploma (D3), or equivalent
- Minimum 5 years of experience as a Head Chef or Sous Chef
- Able to lead, train, and schedule a kitchen team, set a strong example, and handle conflict fairly
- Takes ownership of kitchen quality, cost, and timing
- Strong communicator who gives clear briefings and handovers, coordinates with front-of-house, and reports regularly to the Corporate Chef

Technical Criteria
- Mastery of long-simmered chicken and bone stocks, including skimming technique, clarity, and depth of flavor
- Mastery of spice blends and curry soup bases, with consistency from batch to batch
- Able to set heat levels in a measured and uniform way
- Develops recipe standards, portion weights (gramasi), and plating standards
- Calculates COGS and food cost percentage per menu item through accurate recipe costing, and keeps them within target
- Conducts yield tests and applies strict portion control to minimize trim loss and over-portioning
- Tracks waste, spoilage, and staff meals, and analyzes variance between theoretical and actual food cost
- Runs regular stock counts (stock opname), sets par levels, and plans purchasing and production to reduce overstock
- Monitors supplier price changes and adjusts recipes or menu pricing when costs shift, using menu engineering to balance margin and popularity Applies HACCP, FIFO/FEFO, labeling, and storage temperature controls (chiller, freezer, danger zone 5-60°C)
- Manages suppliers, including ingredient selection and quality checks at receiving
- Develops new or seasonal menus while staying true to the brand's character