Introduction
We are partnering with a dynamic, fast‑growing food‑service organization that operates multiple kitchens across the region. The company is dedicated to delivering high‑quality meals to corporate clients, schools, and hospitality venues while maintaining strict standards of food safety and operational efficiency. The role of Kepala Dapur dan Pengawasan Operasional (Head of Kitchen & Operations) is pivotal in ensuring that every dish leaving the kitchen meets the brand’s culinary excellence and that daily operations run smoothly.
This position offers an exciting opportunity for seasoned culinary professionals who are ready to lead a diverse team, streamline processes, and contribute to the strategic growth of the business.
Responsibilities
- Oversee all kitchen activities, ensuring adherence to recipes, portion control, and plating standards.
- Plan, schedule, and supervise daily food preparation to meet production targets for breakfast, lunch, and dinner service.
- Lead, mentor, and motivate a team of cooks, assistants, and sanitation staff, fostering a collaborative and safety‑first culture.
- Conduct regular inventory checks, manage stock levels, and coordinate with suppliers to maintain optimal pantry and freezer supplies.
- Implement and monitor food safety protocols, including HACCP, proper storage, temperature control, and sanitation procedures.
- Prepare weekly and monthly reports on kitchen performance, waste reduction, and cost control for senior management.
- Assist in menu development, testing new recipes, and adapting dishes to seasonal ingredients while keeping cost efficiency in mind.
- Ensure compliance with local health regulations, labor laws, and company policies, including submission of required documents such as SKCK, drug‑free certificates, and medical clearances.
- Coordinate with the operations team to align kitchen output with overall service schedules, delivery timelines, and customer expectations.
- Handle customer feedback related to food quality, promptly addressing any concerns and implementing corrective actions.
Requirements
- Education: Minimum SMA/SMK or equivalent.
- Gender: Open to all genders; female candidates who wear hijab are welcomed.
- Age: 19 – 27 years.
- Experience: At least 2 years of hands‑on cooking experience, preferably in a commercial kitchen environment; prior leadership experience as a kitchen supervisor or leader is a strong advantage.
- Documentation: Valid SKCK (police clearance) or drug‑free certificate, and a recent health clearance from a licensed physician.
- Core Skills: Proficiency in operating standard kitchen equipment, basic knowledge of food preparation techniques, and strong understanding of hygiene standards.
- Leadership Ability: Demonstrated capability to manage and motivate a team, delegate tasks effectively, and resolve conflicts.
- Soft Skills: Excellent communication, problem‑solving mindset, high attention to detail, and the ability to work under pressure in a fast‑paced environment.
- Availability: Ready to start work immediately and able to commit to a Monday‑Saturday schedule, 08:00 – 17:00.
Benefits
- Competitive base salary commensurate with experience.
- Performance‑based bonuses and incentives.
- Comprehensive health insurance covering employee and dependents.
- Meal allowance and discounted meals during shift hours.
- Paid annual leave and national holidays.
- Opportunities for professional development, including culinary workshops and leadership training.
- Uniform provision and safety equipment.
- Transportation allowance for commuting to the kitchen location.
- A supportive work environment that values diversity, inclusion, and career growth.
About Company
The client is a reputable food‑service provider with a strong presence in the catering and institutional dining sector. With a portfolio that includes corporate cafeterias, school meal programs, and event catering, the company prides itself on delivering nutritious, delicious, and consistently high‑quality meals. Their mission is to blend traditional culinary techniques with modern operational excellence, creating a workplace where chefs can innovate while adhering to rigorous standards. By joining their team, you become part of a forward‑thinking organization that invests in its people and strives for continual improvement in every aspect of food service.
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