Introduction
The Kitchen Operations Team Leader is a pivotal role within our food service division, responsible for overseeing the daily functioning of the kitchen, ensuring that all food preparation and service activities meet the highest standards of quality, safety, and efficiency. This full‑time position works Monday through Saturday, from 08:00 to 17:00, and reports directly to the Kitchen Manager. The ideal candidate will bring a blend of hands‑on culinary experience, strong leadership skills, and a commitment to fostering a collaborative, high‑performing team environment.
Responsibilities
- Supervise and coordinate all kitchen staff, including line cooks, prep cooks, and dishwashers, to guarantee smooth workflow during service periods.
- Plan, schedule, and allocate labor resources to meet peak demand while controlling labor costs.
- Ensure strict adherence to food safety regulations (HACCP, local health codes) and maintain impeccable sanitation standards throughout the kitchen.
- Monitor inventory levels, conduct daily stock checks, and collaborate with the purchasing department to place timely orders, minimizing waste and spoilage.
- Develop and update standard operating procedures (SOPs) for food preparation, portion control, and equipment usage.
- Conduct regular training sessions on culinary techniques, kitchen safety, and customer service expectations.
- Assist in menu development by providing feedback on cost, feasibility, and seasonal ingredient availability.
- Handle customer complaints or special dietary requests with professionalism and resolve issues promptly.
- Perform routine equipment inspections, report maintenance needs, and ensure that all appliances are operating safely.
- Maintain accurate daily, weekly, and monthly reports on production output, labor efficiency, and cost variance.
Requirements
- Education: Minimum high school diploma (SMA/SMK) or equivalent.
- Experience: At least 1 year of relevant experience in a kitchen or food‑service environment, preferably in a supervisory or lead role.
- Gender: Open to all genders.
- Key Skills:
- Strong communication abilities—both verbal and written—to convey expectations clearly.
- Honesty, reliability, and a high degree of personal responsibility.
- Proven capability to work effectively both independently and as part of a team.
- Ability to thrive under pressure, meeting tight deadlines during busy service periods.
- Fundamental knowledge of food and beverage management, including portion control, cost analysis, and menu planning.
- Physical Requirements: Ability to stand for long periods, lift up to 25 kg, and maintain a clean, organized workspace.
- Flexibility to work occasional overtime or adjust schedules during special events.
Benefits
- Competitive salary commensurate with experience.
- Health and dental insurance coverage.
- Meal allowance or complimentary staff meals during shifts.
- Opportunities for professional development, including culinary workshops and leadership training.
- Paid annual leave and public holidays.
- Employee recognition programs and performance‑based bonuses.
- Safe, supportive work environment with a focus on teamwork and growth.
About Company
Our company is a leading player in the hospitality and catering industry, operating a network of upscale restaurants, corporate cafeterias, and event venues across the region. With a strong commitment to culinary excellence, innovation, and sustainable sourcing, we strive to deliver memorable dining experiences for our guests. We value diversity, encourage continuous learning, and empower our employees to take ownership of their roles, fostering a culture where talent is nurtured and achievements are celebrated.
Interested in this position?
Take the next step in your career and apply for this role today.
Apply Now