Introduction
We are a fast‑growing, full‑service restaurant group that prides itself on delivering authentic culinary experiences across multiple locations. Our brand combines traditional flavors with modern hospitality, serving a diverse clientele that expects quality, consistency, and impeccable service. To maintain our high standards, we are seeking a dedicated Senior Cook – Kitchen Operations Supervisor who will lead our kitchen team, ensure flawless food preparation, and uphold strict safety and hygiene protocols.
Responsibilities
- Supervise daily kitchen operations, ensuring all dishes are prepared to recipe specifications, taste standards, and visual presentation guidelines.
- Plan, coordinate, and execute menu items, collaborating with the head chef on seasonal specials, cost‑effective ingredient substitutions, and portion control.
- Manage inventory control: receive deliveries, verify quality, rotate stock, and maintain accurate records to minimize waste and reduce food cost percentages.
- Train, mentor, and evaluate junior kitchen staff, fostering a culture of continuous improvement, teamwork, and accountability.
- Enforce strict food safety and sanitation standards in accordance with local health regulations, conducting regular audits and corrective actions when needed.
- Develop and maintain work schedules, ensuring adequate staffing levels for peak service periods while respecting labor regulations.
- Monitor equipment functionality, schedule preventative maintenance, and coordinate repairs to avoid production downtime.
- Collaborate with front‑of‑house management to synchronize service flow, address guest feedback, and implement service enhancements.
- Prepare and present daily production reports, including waste analysis, labor hours, and cost variance for senior management review.
Requirements
- Male candidates aged between 20 and 30 years.
- Minimum education: SMA/SMK or equivalent.
- Proven experience as a cook or kitchen supervisor (preferably 2+ years in a high‑volume restaurant or hotel environment).
- Demonstrated ability to work under pressure while maintaining composure and quality standards.
- Strong physical stamina and good health, both bodily and mental, to handle long standing periods and fast‑paced kitchen activity.
- Excellent discipline, honesty, and a strong work ethic.
- Solid knowledge of culinary techniques, food safety (HACCP), and basic nutrition.
- Effective communication and leadership skills to guide a diverse kitchen team.
- Proficiency in basic math for portioning, costing, and inventory management.
- Ability to adapt to changing menus, seasonal ingredients, and guest preferences.
Benefits
- Competitive base salary with performance‑based incentives.
- Comprehensive health insurance covering medical, dental, and vision.
- Paid meals during shift and a staff discount on all restaurant outlets.
- Transport allowance or company‑provided shuttle service.
- Opportunities for professional development, including culinary workshops and certification programs.
- Paid annual leave, sick leave, and public holidays as per labor regulations.
- Supportive work environment that values teamwork, creativity, and career growth.
About Company
Our company operates a network of flagship restaurants located in key urban centers, each renowned for its distinctive menu and inviting ambience. With a commitment to culinary excellence, we invest heavily in staff training, state‑of‑the‑art kitchen equipment, and sustainable sourcing practices. As we expand our footprint, we seek passionate professionals who share our vision of delivering unforgettable dining experiences while advancing their own careers in the hospitality industry.
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