Operational Chef — Panna Hospitality Group (Jakarta)

We're hiring an Operational Chef who can cook food people remember — and make it taste exactly the same in every kitchen, every shift, at a cost that works.

Panna Hospitality Group runs some of Jakarta's most-loved dining brands — GAISE Brunch & Bistro and SUTBUL Modern Korean Dining among them. As we scale, we need a chef who lives at the intersection of craft and operations: someone who owns the food across all our kitchens and builds the systems that keep quality high while we grow.

This is not a one-kitchen role. You'll be across outlets — on the line, in prep, and in the numbers.

What you'll own

• Culinary consistency: one standard of food quality, plating, and taste across every outlet — so each brand tastes like itself, every single time.
• Menu development & engineering: new dishes and seasonal specials built with food cost and yield in mind — creativity that also makes margin.
• Kitchen operations: prep systems, station setup, portion control, speed of service, and kitchen labour productivity.
• Recipe standardization: turning great dishes into controlled, repeatable recipes with weights, yields, and specs that survive any chef's day off.
• Food cost & quality: partnering with cost control on COGS, portioning, and waste — and with purchasing on ingredient quality and sourcing.
• Food safety: HACCP, hygiene, and kitchen audits — non-negotiable, every outlet, every day.
• People: lead, train, and grow head chefs and sous chefs across brands; build kitchen bench strength.
• Openings: kitchen setup, equipment input, and recipe rollout for new outlets.