Head Chef (Restaurant)

Are you an experienced chef searching for an exciting opportunity in Labuan Bajo? A brand new intimate, American-style bistro and bar serving international cuisine with complex flavors is searching for a Head Chef to join their team immediately. The ideal candidate is highly creative in developing enticing new recipes and has had experience as a head chef in a European or American-style restaurant.

Requirements:

• Expat and local candidates will be considered 
• Willingness to relocate to Labuan Bajo, Flores (Komodo)
• A high school diploma or equivalent
• No previous experience as an Executive Chef is needed
• Desire to act like an owner-operator (candidate will be rewarded with future opportunities such as becoming a partner in future restaurants)
• Hands-on attitude in the kitchen cooking and ensuring other cooks are delivering their level of quality 
• Has experience in an independent restaurant, or chain of restaurants serving international or western cuisine (not exclusively hotel restaurants)
• A proven ability to create unique and delicious dishes
• Extensive experience costing menu items
• Knowledge of food suppliers and willingness to seek out new vendors
• Deep understanding of proper food storage
• The ability to multitask and cope in a high-pressure environment
• Knowledge of culinary trends
• Ability to communicate with staff in English; Bahasa Indonesia is a plus
• Excellent leadership and communication skills

Responsibilities: 

• Planning food menus and ensuring that the food is fresh and well presented
• Developing new recipes and determining how best to present dishes
• Determining recipe costs and partnering with the manager to determine menu price
• Ensuring that kitchen staff prepare dishes accurately and consistently and upholding the highest standard of quality
• Interviewing, hiring, and training cooks and other kitchen staff
• Planning and supervising tasks carried out by the food preparation staff
• Ordering food and supplies and keeping an updated inventory
• Dealing with suppliers and checking that the correct supplies have been delivered at the quoted prices and expected quality
• Identifying problems with equipment and partnering with management to arrange for machine servicing
• Keeping abreast of culinary trends and incorporating these into the menu
• Keeping abreast of, and complying with, the latest health and safety laws, regulations, and best practices
• Checking regularly that the equipment and work areas are kept clean

Benefits:

• Salary according to experience and housing allowance