Introduction
We are seeking an experienced Manajer Operasional Dapur (Kitchen Operations Manager) to lead our culinary team in delivering high‑quality, consistent meals that delight our guests. This pivotal role combines hands‑on kitchen supervision with strategic planning, ensuring that every dish meets our strict standards for taste, presentation, and safety. The ideal candidate is a disciplined, non‑muslim leader with a proven track record in managing busy kitchen environments, optimizing workflow, and fostering a collaborative team culture.
Responsibilities
- Lead Kitchen Operations: Direct day‑to‑day activities in the kitchen, ensuring smooth, organized workflows that align with the restaurant’s operational standards.
- Maintain Menu Consistency: Enforce strict adherence to SOP recipes; any modifications must receive prior approval from senior management.
- Team Management: Assign duties, supervise staff performance, and cultivate a disciplined, efficient work environment.
- Scheduling: Develop and maintain weekly work schedules that guarantee optimal staffing levels for peak service periods.
- Quality Control: Regularly taste‑test and visually inspect dishes to confirm flavor, portion size, and plating meet brand expectations.
- Sanitation & Hygiene: Oversee rigorous cleaning protocols for all kitchen surfaces, equipment, and food storage areas, ensuring compliance with health regulations.
- Inventory Management: Monitor raw material usage, minimize waste, and keep stock levels balanced to avoid shortages or over‑ordering.
- Coordination with Management: Provide timely reports on operational status, material needs, and any challenges that arise.
- Problem Solving: Quickly address operational issues—such as equipment failures or staffing gaps—to prevent service disruptions.
- Team Discipline & Collaboration: Promote a respectful, professional atmosphere where team members support one another and adhere to company policies.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Age limit: 35 years or younger.
- Gender: Male (non‑muslim).
- At least 4 years of progressive experience in kitchen management or a similar supervisory role.
- Strong knowledge of kitchen sanitation, food safety standards, and inventory control.
- Demonstrated leadership skills with the ability to motivate and develop staff.
- Excellent organizational and time‑management abilities.
- Effective communication skills for coordinating with both kitchen personnel and senior management.
- Proficiency in creating work schedules and managing shift rotations.
- Problem‑solving mindset with a focus on maintaining uninterrupted service.
- Technical skills: Familiarity with kitchen equipment maintenance, cost‑control software, and basic budgeting.
Benefits
- Competitive salary package commensurate with experience.
- Health and dental insurance coverage for the employee and eligible dependents.
- Paid annual leave, sick leave, and public holidays.
- Performance‑based bonuses and incentive programs.
- Opportunities for professional development, including culinary workshops and leadership training.
- Meal allowances and staff discounts at all company‑owned dining venues.
- Transportation allowance or company‑provided shuttle service for shift hours (10:30 – 22:00).
- Supportive work environment that values teamwork, safety, and continuous improvement.
About Company
Our organization is a rapidly expanding culinary brand renowned for its innovative menu concepts and unwavering commitment to quality. Operating multiple high‑traffic restaurant locations across the region, we pride ourselves on delivering exceptional dining experiences that combine local flavors with modern techniques. As a market leader, we invest heavily in our people, providing state‑of‑the‑art kitchen facilities, ongoing training, and clear pathways for career advancement. Joining our team means becoming part of a dynamic, forward‑thinking family that celebrates creativity, efficiency, and excellence in every dish served.
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