Introduction
We are seeking a highly motivated and experienced Senior Cook – Kitchen Operations Supervisor to lead our culinary team in a fast‑paced, customer‑focused environment. This pivotal role combines hands‑on cooking expertise with strong supervisory skills, ensuring that every dish meets our high standards of quality, consistency, and presentation. The successful candidate will be a culinary professional with at least two years of relevant experience, a minimum education level of D3/D4, and a proven ability to thrive under pressure while managing a diverse kitchen crew.
Responsibilities
- Oversee daily kitchen operations, including food preparation, cooking, plating, and service for a high‑volume dining area.
- Develop, test, and refine menu items, ensuring they align with current food trends, nutritional guidelines, and cost targets.
- Train, mentor, and evaluate junior cooks and kitchen assistants, fostering a culture of continuous improvement and teamwork.
- Maintain strict adherence to food safety regulations, sanitation standards, and HACCP protocols.
- Monitor inventory levels, place orders with suppliers, and control waste to achieve budgetary goals.
- Schedule staff shifts, manage roster changes, and ensure adequate coverage during peak hours and weekends.
- Collaborate with front‑of‑house managers to coordinate service flow, handle special dietary requests, and resolve guest concerns promptly.
- Lead by example during high‑stress periods, demonstrating calm decision‑making, clear communication, and problem‑solving abilities.
- Prepare daily, weekly, and monthly reports on kitchen performance, cost analysis, and staff productivity.
- Participate in menu tastings, promotional events, and culinary competitions to showcase the brand’s culinary excellence.
Requirements
- Education: Minimum D3/D4 in Culinary Arts, Hospitality Management, or a related field.
- Gender: Female candidates are preferred in accordance with the current staffing plan, though all qualified applicants are encouraged to apply.
- Age: Up to 35 years old.
- Experience: Minimum 2 years of professional kitchen experience, with at least one year in a supervisory or lead cook role.
- Strong leadership skills with the ability to motivate and manage a diverse team.
- Excellent culinary techniques across multiple cuisines, with a focus on consistency and flavor balance.
- Ability to work effectively under pressure, meet tight deadlines, and maintain composure during busy service periods.
- Willingness to work rotating shifts, including mornings, evenings, weekends, and holidays as needed.
- Proficient in cost control, portioning, and inventory management.
- Exceptional communication skills in Bahasa Indonesia and basic English for interacting with suppliers and guests.
Benefits
- Competitive salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision.
- Paid annual leave, sick leave, and public holidays.
- Opportunities for professional development, including culinary workshops and certification courses.
- Uniform allowance and meal subsidies during shifts.
- Employee discount at all company‑owned dining venues.
- Transportation assistance or parking reimbursement.
- Supportive work environment that values work‑life balance and career growth.
About Company
Our company is a leading name in the hospitality industry, operating a portfolio of upscale restaurants, hotels, and catering services across the region. With a commitment to culinary innovation, sustainability, and exceptional guest experiences, we invest heavily in our people and technology to stay ahead of market trends. As part of our growth strategy, we are expanding kitchen operations and looking for passionate professionals who share our dedication to excellence and continuous improvement.
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