From a humble beginning and philosophy that a good food enriches a human’s life, Henky Rusli as the founder of GF Culinary passionate to bring not only good food but also great places to drink, dine and unwind. Henky Rusli took the name of GF Culinary with aim to build food and beverages company that had that (red: “gading”) characteristic – hard, tough and everlasting.
Today – many years later, GF Culinary is the name and the idea behind all the company system. Starting from one brand with 1 store, now GF Culinary has successfully brought more than 10 brands with more than 40 outlets all around Indonesia. GF Culinary’s main objectives are to lead the industry in creating value for customers and sales channels, to refocus on the values offered to consumers and to increase operational excellence.
GF Culinary has a global workforce of approximately 1.000 people that focuses on consumer needs and service excellence. We have also created a culture that is both guest-centered and performance-based. We have a commitment to deliver a premium convenient and distinct dining experience to our consumers, while operating our business in a disciplined, strategic, focused, and results-oriented way. We have built a team of experienced leaders and a strong operating business model, and act with passion to create excellence for our teams and our investors. The story continues to unfold as we plan and open many new restaurants across the country.
Our brands under management include: Marutama Ra-men Song Fa Bak Kut Teh Putien Ojju Isshin Baba Laksa Butler's Steak Shoppa Roku Skinny Dip Gaston Terumbu Baia Nonna Song Fa Kway Chap Little Red Dot
"Making life more delicious for more and more people along the way."
Rating Reviews
Rating is calculated based on
4
reviews and is evolving.
Pros: You do learn a lot about daily operations in the food service industry. There are some basic training modules that help new Restaurant Managers get up to speed. For an onsite role, you definitely pick up solid operational skills.
Cons: The career path here is pretty unclear. It's tough to move up without someone leaving first, especially for culinary roles or even higher management. There isn't much structured mentorship, which makes planning your next steps hard.
Advice to Management: Create clear pathways for advancement for all roles, especially for those in the hospitality sector. Invest in more structured professional development and mentorship programs.
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Pros: There's always plenty of work in our New York City branch, especially during peak seasons for the food service industry. They don't typically do big, company-wide layoffs for existing kitchen operations staff. You usually feel pretty secure as a Line Cook if you're reliable.
Cons: The restaurant industry is inherently a bit volatile, and GF Culinary isn't totally immune to economic shifts. I've seen some newer culinary roles get cut quickly if projects don't pan out. There's not much clear path for career growth, which can make long-term security feel uncertain.
Advice to Management: Consider investing in more robust cross-training programs for all culinary staff to make teams more adaptable. Also, establishing clearer internal growth paths would boost morale and a sense of job security.
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Pros: The immediate team is generally supportive, especially for those in demanding culinary roles like line cooks. There's a decent camaraderie when you're working onsite, which makes the long shifts more bearable. We often help each other out.
Cons: Communication from corporate leadership can be really spotty for a corporate restaurant group. It's tough to feel heard as a Restaurant Manager, and some hospitality management roles experience high burnout. There isn't much transparency.
Advice to Management: Listen more to your onsite managers and staff. Improve communication channels from the top down. Invest in clear career paths for hospitality management to reduce turnover.
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What are the typical health insurance benefits offered to full-time employees at GF Culinary in the food service industry?
GF Culinary provides comprehensive health insurance plans for its full-time staff, including medical, dental, and vision coverage. Employees generally have several plan options to choose from, ensuring a good fit for individual and family needs.
What is the typical salary range for a line cook at GF Culinary in a major metropolitan area like Los Angeles, considering the cost of living?
Line cooks at GF Culinary in Los Angeles often see starting salaries between $18-$22 per hour, with potential to increase based on experience and specific culinary skills. This range generally accounts for the higher cost of living in the area, though it's wise to negotiate during the interview process.
What is the day-to-day working culture like at GF Culinary, especially for roles in the culinary or operations departments?
At GF Culinary, the working culture is fast-paced and collaborative, particularly within the culinary and operations teams. Expect a focus on efficiency and teamwork to meet production demands in their food manufacturing facilities.
What is the day-to-day work environment like for a culinary professional at GF Culinary?
At GF Culinary, the work environment for culinary roles is fast-paced and collaborative, often involving close teamwork in the kitchen to meet production demands. Expect to work closely with a team of chefs and kitchen staff, contributing to the development and execution of high-quality food products for various clients.
