Chef de Cuisine - 1945 Indonesia Fine Dining Restaurant

Company Description

Fairmont Jakarta

Situated in Senayan Square at the South end of Jakarta's Central Business District, Fairmont Jakarta features 380 spacious guestrooms and 108 Fairmont branded Sky Suites. Additional features and amenities to the urban hotel include a number of lounges and several restaurants featuring a variety of culinary offerings. For corporate events and local galas, the hotel features 3,500 square meters of function space, including a 1,200 square-meter Grand Ballroom.

Job Description

As the Chef de Cuisine of 1945 Restaurant, you will be responsible for leading and overseeing the overall culinary operations of our signature fine dining venue. 1945 Restaurant is renowned for its refined Indonesian cuisine, blending traditional flavors with modern techniques in an elegant setting. You will be expected to maintain the highest culinary standards, deliver exceptional guest experiences, and manage a passionate and skilled kitchen team.

What you will be doing:

• Lead the day-to-day kitchen operations of 1945 Restaurant, ensuring consistency, quality, and presentation in all dishes.
• Supervise, mentor, and train all kitchen staff to foster professional growth and maintain high performance.
• Innovate and develop seasonal and signature menus that reflect modern Indonesian fine dining while honoring authentic flavors.
• Ensure compliance food safety and sanitation standards (HACCP).
• Manage kitchen budgets, food costs, and labor costs in line with financial goals.
• Work closely with the Executive Chef, F&B team, and Marketing to develop promotions, events, and seasonal offerings.
• ensure seamless guest dining experiences.

Qualifications

• At least 3 years in a leadership role such as Sous Chef or Chef de Cuisine in a fine dining or luxury hotel setting.
• Proven expertise in Indonesian cuisine is highly desirable, with a strong understanding of traditional ingredients and cooking methods.
• Strong knowledge of food safety, hygiene standards, and kitchen best practices (HACCP certification is a plus).
• Excellent communication skills in English
• Strong financial acumen for managing food costs, budgeting, and inventory control.
• Passion for innovation, quality, and delivering exceptional guest experiences.
• Experience working with high-end, locally sourced, and seasonal ingredients.
• Strong leadership skills with the ability to mentor and develop kitchen staff.

Additional Information

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