Introduction
We are a dynamic hospitality organization seeking a motivated individual to join our culinary team as a Staff Kitchen Operations and Maintenance specialist. This role is essential for ensuring that our kitchen runs smoothly, safely, and efficiently, supporting both front‑of‑house service and back‑of‑house preparation. The position offers a full‑time schedule from Monday to Saturday, 08:00 – 17:00, and is open to candidates of any gender who meet the educational and age criteria outlined below.
Responsibilities
- Perform routine inspection, cleaning, and preventive maintenance of all kitchen equipment, including ovens, grills, fryers, slicers, and refrigeration units.
- Diagnose mechanical issues promptly and coordinate with external service vendors when specialized repairs are required.
- Maintain accurate logs of equipment performance, service dates, and parts inventory to minimize downtime.
- Assist the culinary team with the set‑up and breakdown of workstations, ensuring that all tools and utensils are in proper condition.
- Monitor and enforce strict food safety and hygiene standards in accordance with local health regulations and HACCP guidelines.
- Conduct daily temperature checks, sanitation audits, and pest‑control inspections, documenting any non‑compliance and taking corrective action.
- Support inventory management by receiving deliveries, verifying quantities, rotating stock, and reporting any shortages or damages.
- Train junior kitchen staff on proper equipment handling, safe operating procedures, and emergency shutdown protocols.
- Collaborate with the kitchen manager and head chef to plan maintenance schedules that align with peak service periods, reducing operational disruption.
- Participate in continuous improvement initiatives, suggesting upgrades or process changes that enhance efficiency, reduce waste, and lower energy consumption.
Requirements
- Minimum education: SMA/SMK or equivalent; preferred focus in Hospitality (Perhotelan) for female candidates (max age 22) or Culinary Arts (Tata Boga) for male candidates (max age 24).
- All genders are welcome to apply provided they meet the age and educational criteria.
- No prior professional experience is mandatory, though any hands‑on exposure to kitchen environments is advantageous.
- Proficiency in operating standard kitchen equipment and basic troubleshooting skills.
- Strong understanding of sanitation, food safety, and workplace safety standards.
- Excellent communication abilities, both verbal and written, to effectively coordinate with chefs, service staff, and external vendors.
- Demonstrated reliability, punctuality, and a strong work ethic.
- Ability to work in a fast‑paced environment, manage multiple tasks simultaneously, and adapt to changing priorities.
- Basic computer literacy for logging maintenance records and inventory data.
Benefits
- Competitive base salary with performance‑based incentives.
- Meal allowance and access to on‑site dining facilities.
- Comprehensive health insurance coverage for the employee.
- Opportunities for professional development, including certified food‑safety and equipment‑maintenance courses.
- Paid annual leave and statutory holidays.
- Supportive team environment with clear pathways for career advancement within the hospitality group.
- Uniform provision and protective equipment at no cost to the employee.
About Company
Our organization operates a portfolio of boutique hotels and upscale dining venues across the region, recognized for delivering exceptional guest experiences rooted in Indonesian hospitality traditions and modern service standards. We invest heavily in staff development, believing that well‑trained, motivated employees are the cornerstone of our success. By joining our team, you will become part of a culture that values innovation, sustainability, and continuous improvement, while working alongside seasoned culinary professionals and industry‑leading chefs.
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