Introduction
The Senior Culinary Operations Specialist will lead the daily kitchen activities for our high‑volume hospitality brand, ensuring that every dish meets the highest standards of taste, safety, and presentation. Reporting to the Head of Food & Beverage, this role blends hands‑on cooking expertise with strategic oversight of staff, inventory, and process improvement. Candidates must be proactive, detail‑oriented, and capable of thriving in a fast‑paced environment while fostering a collaborative team culture.
Responsibilities
- Plan, prepare, and execute a diverse menu ranging from traditional Indonesian cuisine to contemporary fusion dishes, maintaining consistency across all service periods.
- Supervise and mentor a team of line cooks, sous‑chefs, and kitchen assistants, providing on‑the‑job training and performance feedback.
- Monitor food safety and hygiene standards in accordance with local regulations and company policies, conducting regular audits and corrective actions.
- Manage inventory control, including ordering, receiving, and rotating stock to minimize waste and control food cost percentages.
- Develop and refine standard operating procedures (SOPs) for prep, cooking, plating, and cleaning to increase efficiency and reduce turnaround times.
- Collaborate with the procurement and menu development teams to introduce seasonal items and promotional specials that drive revenue.
- Track key performance indicators such as labor cost, food cost, and customer satisfaction scores, presenting insights to senior management.
- Ensure the kitchen operates within the scheduled hours (Monday‑Saturday, 08:00‑17:00) and that shift handovers are smooth and well‑documented.
- Act as the primary point of contact for any culinary emergencies, troubleshooting equipment failures, or unexpected staffing gaps.
Requirements
- Male candidates only, aged 30 years or younger.
- Minimum education: High School Diploma (SMA/SMK) or equivalent.
- Proven experience in a professional kitchen, with at least 2‑3 years of hands‑on cooking and supervisory experience.
- Demonstrated ability to work quickly and accurately under pressure (cekatan).
- Strong sense of responsibility, honesty, and courteous demeanor when interacting with teammates and guests.
- Excellent teamwork skills; able to coordinate with front‑of‑house staff, suppliers, and management.
- Solid knowledge of food safety standards, knife skills, and various cooking techniques.
- Flexibility to work Saturdays and occasional overtime during peak periods.
Benefits
- Competitive monthly salary with performance‑based bonuses.
- Health insurance coverage for employee and eligible dependents.
- Paid annual leave, sick leave, and public holidays.
- Opportunities for professional development, including culinary workshops and leadership training.
- Employee meal discounts at all company‑owned restaurants.
- Uniform allowance and access to state‑of‑the‑art kitchen equipment.
About Company
Our company is a leading player in the Indonesian hospitality sector, operating a portfolio of upscale hotels, resort complexes, and boutique eateries across major cities. With a commitment to culinary excellence and sustainable sourcing, we aim to create memorable dining experiences that celebrate local flavors while embracing global trends. We invest heavily in our people, believing that a motivated and skilled kitchen team is the cornerstone of our brand reputation. Join us to be part of a dynamic organization where your passion for food can shape the future of hospitality in the region.
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