Senior Head Chef

Mandiri Healthcare · 📍 Sleman, DI Yogyakarta · Diposting 2026-10-10
FULL_TIME⭐ TERVERIFIKASI
Rp 11.000.000 – Rp 16.000.000 per month
Mandiri Healthcare is seeking a highly skilled and experienced Senior Head Chef to join our team in Sleman, DI Yogyakarta. As a Senior Head Chef, you will be responsible for overseeing the culinary operations of our healthcare facility, ensuring the highest standards of food safety, quality, and patient satisfaction. This is an exciting opportunity to make a significant impact on the dining experience for our patients and staff.

📋 Tanggung Jawab Pekerjaan

Develop and implement menus that meet the nutritional needs of patients and staff while adhering to healthcare regulations.,Supervise and mentor a team of chefs, ensuring they meet the required standards of food preparation and safety.,Oversee the daily operations of the kitchen, including inventory management, purchasing, and cost control.,Ensure compliance with food safety regulations and healthcare standards.,Work closely with the healthcare team to understand patient needs and preferences.,Continuously seek opportunities to improve the quality and variety of food offerings.,Manage and maintain kitchen equipment and facilities to ensure optimal performance.

🎓 Kualifikasi & Syarat

Minimum of 5 years of experience as a Head Chef in a healthcare setting.,Proven track record of successfully managing kitchen operations and teams.,Strong knowledge of food safety regulations and healthcare standards.,Ability to work well under pressure and meet tight deadlines.,Excellent communication and leadership skills.,Familiarity with nutritional guidelines and dietary requirements.,Experience with menu planning and cost control.,Valid food handler's license and certification in healthcare food service.

🛠️ Keahlian

Culinary expertise in preparing and presenting high-quality meals.Strong organizational and time management skills.Ability to work collaboratively with healthcare professionals.Proficiency in using kitchen equipment and tools.Understanding of budgeting and cost control in food service.Commitment to maintaining high standards of food safety and quality.
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