Introduction
We are seeking a dedicated Supervisor Dapur (Operasional & Kebersihan) to lead our kitchen team in delivering high‑quality food service while maintaining impeccable cleanliness standards. This full‑time position is based in a dynamic, fast‑paced environment where efficiency, safety, and teamwork are paramount. The ideal candidate will possess a solid foundation in kitchen operations, a keen eye for detail, and the ability to thrive under pressure. As a key member of the management team, you will play a vital role in ensuring that all food preparation areas meet the strict hygiene regulations required by the industry and that daily operations run smoothly from opening to closing.
Responsibilities
- Oversee daily kitchen operations, including food preparation, cooking, plating, and service delivery.
- Ensure all kitchen equipment is properly maintained, cleaned, and operated according to safety protocols.
- Develop and enforce standard operating procedures (SOPs) for hygiene, food safety, and waste management.
- Conduct regular inspections of workstations, storage areas, and dining facilities to guarantee compliance with health regulations.
- Train, mentor, and evaluate kitchen staff on proper cooking techniques, sanitation practices, and teamwork.
- Coordinate with purchasing and inventory teams to manage stock levels, minimize waste, and control food costs.
- Create staff schedules that align with peak service periods while respecting labor laws and employee well‑being.
- Handle customer feedback related to food quality or cleanliness, implementing corrective actions when needed.
- Prepare daily, weekly, and monthly operational reports for senior management.
- Lead the kitchen team during high‑volume periods, ensuring timely service without compromising quality.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Open to all genders; both male and female candidates are encouraged to apply.
- Prior experience in kitchen supervision or a similar operational role (experience level flexible, but relevant background preferred).
- Strong communication skills, both verbal and written, to effectively liaise with staff, suppliers, and management.
- Demonstrated honesty, reliability, and a high sense of responsibility.
- Ability to work collaboratively in a team setting as well as independently when required.
- Proven capability to perform under pressure, especially during peak service hours.
- Technical proficiency in operating standard kitchen equipment and understanding of basic maintenance.
- Knowledge of food safety regulations (e.g., HACCP, local health codes) and best practices for sanitation.
- Flexibility to work Monday through Saturday, 08:00 – 17:00, with occasional overtime during special events.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Health and dental insurance coverage for the employee and eligible dependents.
- Paid annual leave, sick leave, and public holidays in accordance with labor law.
- Meal allowances or on‑site catering during shifts.
- Opportunities for professional development, including certification courses in food safety and culinary management.
- Uniform provision and access to modern kitchen tools.
- Supportive work environment that values teamwork, continuous improvement, and employee well‑being.
About Company
Our company is a leading player in the hospitality and food‑service industry, operating a network of restaurants and catering venues that serve thousands of guests daily. With a strong commitment to quality, innovation, and sustainability, we continuously invest in our people and technology to stay ahead of market trends. We pride ourselves on fostering a culture of respect, growth, and excellence, where every team member contributes to delivering memorable dining experiences while upholding the highest standards of hygiene and operational efficiency.
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