Introduction
The Kitchen Operations Coordinator plays a pivotal role in ensuring the smooth, efficient, and safe functioning of our culinary facilities. Reporting directly to the Kitchen Manager, this position bridges the gap between front‑of‑house service demands and back‑of‑house production capabilities. Ideal candidates will demonstrate a blend of operational expertise, strong interpersonal skills, and a passion for delivering high‑quality food experiences in a fast‑paced environment.
Responsibilities
- Coordinate daily kitchen activities, including prep schedules, cooking timelines, and service flow, to meet guest expectations and operational targets.
- Maintain accurate inventory records for food, beverage, and kitchen supplies; conduct regular stock counts and liaise with vendors to ensure timely deliveries.
- Develop and enforce standard operating procedures (SOPs) for food safety, hygiene, and equipment handling in compliance with local health regulations.
- Monitor and optimize kitchen workflow, identifying bottlenecks and implementing process improvements to reduce waste and increase productivity.
- Assist in the recruitment, onboarding, and continuous training of kitchen staff, fostering a collaborative and disciplined team culture.
- Prepare shift rosters, manage attendance, and ensure adequate staffing levels for peak service periods, including weekends and holidays.
- Conduct routine equipment inspections, coordinate maintenance requests, and ensure all kitchen machinery operates safely and efficiently.
- Collaborate with the menu development team to provide feedback on ingredient availability, cost implications, and preparation feasibility.
- Generate daily, weekly, and monthly performance reports covering food cost, labor utilization, and service quality metrics.
- Act as the primary point of contact for internal audits, external inspections, and any incident investigations related to kitchen operations.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent; vocational culinary training is a plus.
- Age: Up to 25 years old.
- Gender: Open to all genders; the role historically notes “pria” but the position is inclusive.
- At least 0‑2 years of practical experience in the Food & Beverage (F&B) industry, preferably in a kitchen or restaurant setting.
- Demonstrated honesty, discipline, agility, and meticulous attention to detail.
- Strong teamwork orientation with the ability to coordinate cross‑functional staff and resolve conflicts calmly.
- Proficiency in operating standard kitchen equipment (e.g., ovens, slicers, mixers) and basic maintenance awareness.
- Excellent communication skills in Bahasa Indonesia and basic English for internal documentation.
- Flexibility to work Monday through Saturday, 08:00 – 17:00, with occasional overtime during special events.
Benefits
- Competitive monthly salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision.
- Daily meal allowance and complimentary staff meals during shifts.
- Paid annual leave, sick leave, and public holidays in accordance with Indonesian labor law.
- Opportunities for professional development, including sponsored culinary workshops and leadership training.
- Uniform provision and access to modern kitchen tools.
- Employee recognition programs and career advancement pathways within the hospitality group.
About Company
Founded in 2005, PT. Gourmet Horizons has grown into one of Indonesia’s most respected hospitality brands, operating a portfolio of upscale restaurants, cafés, and catering services across Jakarta, Surabaya, and Bali. Our mission is to blend traditional culinary artistry with contemporary dining experiences, delivering unforgettable moments to guests while fostering a supportive and innovative workplace for our employees. We pride ourselves on sustainable sourcing, rigorous food safety standards, and a culture that values creativity, integrity, and teamwork.
Interested in this position?
Take the next step in your career and apply for this role today.
Apply Now