Introduction
We are seeking a dynamic Kitchen Operations Supervisor to join our fast‑paced culinary team. This role is the backbone of our kitchen, ensuring that every dish that leaves the line meets the highest standards of quality, safety, and efficiency. The successful candidate will work Monday through Saturday from 08:00 to 17:00, supervising a diverse crew of chefs, line cooks, and support staff. Whether you are a seasoned professional or an emerging leader, this position offers the chance to shape operational excellence in a thriving hospitality environment.
Responsibilities
- Lead daily kitchen operations, coordinating preparation, cooking, and plating activities to meet service targets.
- Develop and manage staff schedules, ensuring adequate coverage while respecting labor regulations.
- Monitor inventory levels, place orders for fresh produce, dry goods, and kitchen supplies, and conduct regular stock audits.
- Maintain rigorous food safety and sanitation standards in compliance with local health codes and corporate policies.
- Implement cost‑control measures, track waste, and optimize menu pricing to maximize profitability.
- Train, mentor, and evaluate kitchen personnel, fostering a collaborative and high‑performing team culture.
- Oversee the proper use, cleaning, and routine maintenance of all kitchen equipment, including ovens, grills, fryers, and refrigeration units.
- Collaborate with the executive chef and front‑of‑house managers to align culinary output with guest expectations and promotional events.
- Handle high‑pressure situations calmly, ensuring smooth service during peak hours and special functions.
- Prepare detailed operational reports for senior management, highlighting performance metrics, staffing needs, and improvement opportunities.
Requirements
- Education: Minimum high school diploma (SMA/SMK) or equivalent.
- Experience: At least 1 year of supervisory experience in a commercial kitchen or food‑service environment.
- Gender: Open to all genders; we value diversity and inclusion.
- Key Skills: Strong communication, honesty, responsibility, teamwork, and the ability to work effectively both independently and as part of a team.
- Technical Ability: Proficiency in operating and maintaining kitchen equipment.
- Personal Attributes: Ability to thrive under pressure, maintain composure during busy service periods, and demonstrate a proactive problem‑solving mindset.
- Work Schedule: Availability to work Monday through Saturday, 08:00‑17:00.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health, dental, and vision insurance plans.
- Paid time off, including annual leave, sick days, and public holidays.
- Free or subsidized meals during shift hours.
- Opportunities for professional development, certifications, and culinary workshops.
- Uniform allowance and access to state‑of‑the‑art kitchen facilities.
- Employee recognition programs and career advancement pathways within the organization.
About Company
Our company is a leading player in the hospitality and food‑service industry, operating a portfolio of upscale restaurants, cafés, and banquet venues across the region. With a commitment to culinary excellence, sustainable sourcing, and innovative dining experiences, we have earned a reputation for quality and guest satisfaction. We invest heavily in our people, believing that a motivated, skilled workforce is the key to delivering unforgettable meals. Join us and become part of a vibrant, forward‑thinking organization where your leadership will directly influence the taste and reputation of our brand.
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