Introduction
The Cook Head – Senior Culinary Operations Manager is a pivotal role within our dynamic food‑and‑beverage (F&B) division. Reporting directly to the General Manager of Operations, the successful candidate will lead a team of kitchen professionals, ensure the highest standards of food quality, and drive operational efficiency across multiple service outlets. This position is ideal for a motivated culinary leader who thrives in a fast‑paced environment, possesses a keen eye for detail, and is passionate about mentoring talent while delivering memorable dining experiences.
Responsibilities
- Oversee daily kitchen operations, including menu execution, food preparation, and plating standards for all service periods.
- Develop, test, and refine recipes to align with brand identity, seasonal trends, and cost‑control objectives.
- Manage inventory, conduct regular stock checks, and coordinate with suppliers to maintain optimal ingredient freshness while minimizing waste.
- Lead, coach, and evaluate a team of cooks, sous‑chefs, and kitchen assistants, fostering a culture of continuous learning and teamwork.
- Implement and enforce strict food safety, hygiene, and sanitation protocols in compliance with local regulations and corporate policies.
- Monitor kitchen performance metrics such as food cost percentage, labor efficiency, and order turnaround time, and present actionable insights to senior management.
- Collaborate with the front‑of‑house team to ensure seamless service flow, timely order delivery, and exceptional guest satisfaction.
- Handle high‑pressure situations—such as peak service periods or special events—by maintaining composure, prioritizing tasks, and making swift, informed decisions.
- Participate in recruitment, onboarding, and training of new kitchen staff, ensuring each member meets the organization’s standards of professionalism and skill.
- Contribute to strategic planning for new outlet openings, menu expansions, and promotional campaigns.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent; culinary certifications are a strong plus.
- Gender: Female (as per company policy).
- Age: Up to 30 years old.
- At least 1–3 years of proven experience in the F&B industry, preferably in a supervisory or lead cook role.
- Demonstrated culinary skill set, including proficiency in a wide range of cooking techniques and menu development.
- Professional appearance and a positive, courteous demeanor.
- Excellent communication skills, both verbal and written, with the ability to motivate and guide team members.
- Strong sense of responsibility, discipline, and the ability to work effectively under pressure.
- Passion for continuous learning, innovation in food preparation, and staying current with industry trends.
- Availability to work Monday through Saturday, 08:00 – 17:00.
Benefits
- Competitive salary with performance‑based incentives.
- Comprehensive health and dental insurance plans.
- Paid annual leave, sick leave, and public holidays.
- Opportunities for professional development, including culinary workshops and leadership training.
- Employee meal allowances and discounts across all company outlets.
- Supportive work environment that values teamwork, creativity, and work‑life balance.
About Company
Our company is a rapidly expanding hospitality group renowned for delivering high‑quality culinary experiences across a network of restaurants, cafes, and catering services. With a commitment to sustainability, locally sourced ingredients, and innovative menu concepts, we strive to set new benchmarks in the Indonesian F&B market. Our culture emphasizes empowerment, continuous improvement, and a genuine passion for food, making us an employer of choice for ambitious culinary professionals seeking growth and impact.
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