job description
Join PT Pasifik Cipta Solusi as our Head Chef (SPPG/MBG) and lead the culinary operations for Indonesia’s groundbreaking Free Nutritious Meal Program (MBG). This is a unique opportunity to make a tangible impact on public health while showcasing your leadership in large-scale food production. Based in Bali’s vibrant hospitality hubs (Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung), you’ll oversee a team of culinary professionals to deliver high-quality, nutritious meals that meet strict dietary standards.
As the Head Chef, you’ll blend creativity with operational excellence, ensuring every meal is not only delicious but also aligned with government nutritional guidelines. This role is perfect for a seasoned chef with a passion for community welfare, strong management skills, and the ability to thrive in a fast-paced, mission-driven environment. If you’re ready to take your career to the next level while contributing to a meaningful cause, we’d love to hear from you!
Why Join Us?
- Impactful Work: Play a key role in improving public health through nutritious meal programs.
- Leadership Opportunity: Manage a team of chefs and kitchen staff in a high-volume setting.
- Professional Growth: Develop expertise in large-scale food production and government program compliance.
- Bali Lifestyle: Work in one of Indonesia’s most dynamic and culturally rich regions.
Responsibility
- Lead and supervise kitchen operations for the Free Nutritious Meal Program (MBG), ensuring adherence to nutritional guidelines and food safety standards.
- Develop and standardize recipes that meet government-mandated nutritional requirements while maintaining high culinary standards.
- Manage inventory, procurement, and cost control to optimize kitchen efficiency and minimize waste.
- Oversee daily meal production, including planning, preparation, and quality assurance for large-scale distribution.
- Train, mentor, and evaluate kitchen staff to maintain high performance and compliance with hygiene protocols.
- Collaborate with nutritionists, program managers, and government stakeholders to align menu planning with program objectives.
- Implement and monitor food safety and sanitation practices to ensure compliance with local and national regulations.
- Prepare reports on meal production, nutritional compliance, and operational efficiency for program stakeholders.
Qualifications
- Minimum 5 years of professional culinary experience, with at least 2 years in a supervisory or head chef role.
- Proven experience in large-scale food production, institutional catering, or government meal programs is highly desirable.
- Strong knowledge of nutrition, dietary requirements, and food safety standards (e.g., HACCP, ISO 22000).
- Diploma or degree in Culinary Arts, Food Science, or a related field from a recognized institution.
- Exceptional leadership and team management skills, with the ability to motivate and train kitchen staff.
- Proficiency in menu planning, cost control, and inventory management.
- Excellent communication skills in English and Bahasa Indonesia, with the ability to liaise with government officials and program stakeholders.
- Certification in food safety or nutrition (e.g., ServSafe, CIEH) is a plus.