Tapas Chef de Cuisine for a luxury hotel in Jakarta, Indonesia (experience in Spain is preferred)

Tapas Chef de Cuisine for a luxury hotel in Jakarta, Indonesia (experience in Spain is preferred)

A five star luxury hotel in Jakarta is looking for a talented and creative Tapas Chef / Chef de Cuisine for their Poolside Bar & Lounge. The ideal candidate will bring expertise in crafting high‑quality small plates, tapas, while complementing the vibrant lounge experience with impeccable presentation and attention to flavor.

This role requires both culinary creativity and working experience at well‑known Tapas Restaurants preferably in Barcelona, Spain ensuring a consistent and memorable dining experience for guests at a stylish poolside setting.

Key Responsibilities

• Lead the culinary team in day‑to‑day operations, focusing on the creation and execution of a premium tapas‑style menu.
• Develop innovative food offerings that pair well with cocktails, wines, and other beverages served at the bar and lounge.
• Ensure all dishes meet the venue’s high standards for quality, presentation, and flavor.
• Oversee kitchen operations, including inventory management, cost control, and hygiene compliance.
• Collaborate with the bar and service teams to design seasonal menus and special promotions.
• Train, mentor, and motivate kitchen staff to maintain a positive and efficient work environment.
• Maintain excellent relationships with suppliers and manage procurement of fresh, high‑quality ingredients.
• Ensure compliance with all food safety and sanitation standards.

Qualifications & Experience

• Proven experience as a Chef de Cuisine, Sous Chef, or Tapas Chef in a high‑end restaurant, bar, or lounge.
• Strong background in Spanish or Mediterranean cuisine; experience working in Spain or with Spanish‑style culinary operations is highly desirable.
• Demonstrated ability to design and execute small‑plate and tapas‑style menus.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive under pressure in a dynamic, high‑volume environment.
• Culinary degree or equivalent professional training preferred.

If you meet the qualifications, please submit your CV and cover letter to Pina Mercuri at: and Yasmin Khambatta at: .

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