Introduction
The Manajer Operasional Dapur dan Kualitas Makanan (Kitchen Operations and Food Quality Manager) is a pivotal leadership position within our fast‑growing culinary business. This role combines hands‑on kitchen management with strategic oversight of food safety, quality standards, and operational efficiency. Reporting directly to the General Manager, the successful candidate will ensure that every dish leaving the kitchen meets our brand’s high standards for taste, presentation, and hygiene while maintaining a productive, collaborative work environment.
Working hours are Monday through Saturday, 08:00 – 17:00, providing a structured yet dynamic schedule that balances peak service periods with essential planning and training activities.
Responsibilities
- Lead and supervise all kitchen staff, including chefs, line cooks, and support personnel, fostering a culture of accountability, creativity, and teamwork.
- Develop and implement standard operating procedures (SOPs) for food preparation, cooking, plating, and storage to guarantee consistent product quality.
- Monitor daily food production to ensure compliance with hygiene regulations, HACCP guidelines, and internal quality benchmarks.
- Manage inventory levels, conduct regular stock checks, and coordinate with suppliers to secure fresh, cost‑effective ingredients while minimizing waste.
- Oversee menu development, testing new recipes, and adjusting existing items based on customer feedback, seasonal availability, and profitability analysis.
- Schedule staff shifts, approve time‑cards, and handle payroll documentation in alignment with labor laws and company policies.
- Conduct regular training sessions on equipment operation, safety protocols, and culinary techniques to upskill the team.
- Prepare and present operational reports, cost analyses, and quality audit results to senior management.
- Act as the primary point of contact during health inspections, addressing any findings promptly and implementing corrective actions.
- Maintain a clean, organized, and safe kitchen environment by supervising daily cleaning routines and equipment maintenance.
Requirements
- Education: Minimum high school diploma (SMA/SMK) or equivalent.
- Gender: Preferred female candidates; all qualified applicants are encouraged to apply.
- Age: Up to 35 years old.
- Experience: No prior experience required, though experience in a kitchen setting is a plus.
- Key Personal Attributes: Responsible, honest, disciplined, creative, and able to work effectively in a team.
- Technical Skills: Ability to operate a wide range of kitchen equipment safely and efficiently.
- Soft Skills: Strong communication, problem‑solving, time‑management, and leadership abilities.
- Work Availability: Must be able to work Monday through Saturday, 08:00 – 17:00.
Benefits
- Competitive monthly salary with performance‑based bonuses.
- Comprehensive health and dental insurance coverage.
- Meal allowance and access to staff dining facilities.
- Paid annual leave and statutory holidays.
- Opportunities for professional development, including culinary workshops and management training.
- Uniform provision and discounts on company products.
- Supportive work environment that values creativity and continuous improvement.
About Company
Our company is a leading player in the hospitality sector, operating a network of modern restaurants that blend traditional flavors with contemporary dining experiences. With a commitment to quality, sustainability, and customer satisfaction, we have earned a reputation for excellence across the region. We invest heavily in our people, providing a platform for growth, innovation, and career advancement. Join us to be part of a dynamic team that sets industry standards and delights guests every day.
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