Introduction
The Manajer Operasional Kitchen is a pivotal leadership role within our fast‑growing culinary business. Reporting directly to the General Manager, the Kitchen Operations Manager will oversee daily kitchen activities, ensure food safety standards are met, and drive operational excellence across all cooking stations. This position is ideal for a motivated male professional under the age of 30 who possesses strong communication abilities, a disciplined work ethic, and a genuine passion for delivering high‑quality food experiences to our guests.
Responsibilities
- Supervise and coordinate the activities of chefs, line cooks, and kitchen assistants to maintain smooth workflow during service hours.
- Develop and manage staff schedules, ensuring adequate coverage from Monday to Saturday (08:00 – 17:00) while respecting labor regulations.
- Monitor inventory levels, conduct regular stock takes, and place orders for raw materials and kitchen supplies to avoid shortages.
- Enforce strict food safety and hygiene protocols, including temperature controls, proper storage, and regular sanitation of equipment.
- Implement cost‑control measures such as portion control, waste reduction, and supplier negotiation to improve profitability.
- Conduct performance evaluations, provide on‑the‑job training, and mentor junior kitchen staff to foster a culture of continuous improvement.
- Collaborate with the menu development team to ensure new dishes are feasible, cost‑effective, and align with brand standards.
- Handle customer feedback related to food quality, resolve issues promptly, and report trends to senior management.
- Maintain all kitchen equipment, schedule preventive maintenance, and troubleshoot operational problems to minimize downtime.
- Prepare regular operational reports on sales, labor productivity, and kitchen performance for executive review.
Requirements
- Education: Minimum high school diploma (SMA/SMK) or equivalent.
- Gender: Male (Laki‑laki).
- Age: Maximum 30 years.
- Experience: No prior experience required, though any exposure to kitchen environments is advantageous.
- Key Skills: Ability to operate standard kitchen equipment, strong organizational capabilities, and basic knowledge of food preparation processes.
- Soft Skills: Excellent verbal communication, teamwork orientation, high sense of responsibility, honesty, and disciplined attitude.
- Availability: Willingness to work six days a week (Monday‑Saturday) with fixed hours from 08:00 to 17:00.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health and dental insurance coverage.
- Free meals during shift and discounted meals for family members.
- Opportunities for professional development, including culinary workshops and leadership training.
- Paid annual leave, sick leave, and statutory holidays.
- Uniform provision and access to modern kitchen facilities.
- Potential career advancement into senior operations or regional management roles.
About Company
Our company is a leading player in the hospitality sector, operating a chain of contemporary restaurants that blend local flavors with international culinary trends. With a commitment to quality, sustainability, and exceptional guest service, we have earned a reputation for innovation and consistency across multiple locations. We invest heavily in our people, offering a supportive environment where talent is recognized and growth is encouraged. Join us to be part of a dynamic team that strives to set new standards in the foodservice industry.
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