Introduction
We are seeking a dynamic Manajer Operasional Kitchen dan Pengendalian Kualitas to lead our culinary operations and ensure the highest standards of food safety, quality, and efficiency. This pivotal role combines strategic oversight of kitchen workflow with hands‑on quality control, supporting a fast‑growing hospitality brand that serves a diverse customer base across multiple locations. The ideal candidate will be a proactive leader with a solid foundation in kitchen management, a keen eye for detail, and the ability to motivate a team to consistently deliver exceptional dining experiences.
Responsibilities
- Plan, organize, and supervise daily kitchen operations, ensuring smooth workflow from food preparation to service.
- Develop and implement standard operating procedures (SOPs) for food handling, sanitation, and equipment maintenance.
- Monitor and enforce food safety regulations (HACCP, ISO 22000) to guarantee compliance with local health authorities.
- Conduct regular quality inspections of raw materials, in‑process dishes, and finished products, documenting findings and initiating corrective actions.
- Coordinate with procurement to manage inventory levels, minimize waste, and negotiate with suppliers for cost‑effective sourcing.
- Train, mentor, and evaluate kitchen staff on culinary techniques, safety protocols, and customer service standards.
- Analyze production data to identify bottlenecks, improve productivity, and optimize labor scheduling.
- Collaborate with menu development teams to test new recipes, assess feasibility, and ensure consistency across all outlets.
- Prepare weekly and monthly operational reports for senior management, highlighting performance metrics such as yield, waste, and customer satisfaction.
- Maintain kitchen equipment, schedule preventive maintenance, and ensure all tools are calibrated and safe for use.
Requirements
- Education: Minimum SMA/SMK or equivalent; diploma or degree in hospitality, culinary arts, or related field is a plus.
- Experience: At least 1 year of experience in kitchen operations or quality control, preferably in a multi‑outlet environment.
- Gender: Open to all genders.
- Age: Up to 35 years (flexible based on merit).
- Technical Skills: Proficient in operating kitchen equipment, understanding of food preparation techniques, and basic knowledge of inventory software.
- Soft Skills: Strong communication, leadership, problem‑solving, and time‑management abilities.
- Personal Attributes: High attention to detail, ability to work under pressure, and a commitment to continuous improvement.
- Work Schedule: Monday‑Saturday, 08:00 – 17:00.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Health insurance covering medical, dental, and vision.
- Paid annual leave and statutory holidays.
- Professional development opportunities, including culinary workshops and leadership training.
- Employee meal allowances and discounts across all company outlets.
- Transport allowance or company‑provided shuttle service.
- Supportive work environment that values teamwork, creativity, and career growth.
About Company
Our company is a leading player in the food‑service industry, operating a network of restaurants, cafes, and catering services across the region. With a commitment to delivering high‑quality, flavorful meals, we combine traditional culinary excellence with modern operational efficiency. Our mission is to create memorable dining experiences while fostering a culture of safety, sustainability, and employee empowerment. As we continue to expand, we are looking for dedicated professionals who share our passion for food and excellence.
Interested in this position?
Take the next step in your career and apply for this role today.
Apply Now