Introduction
We are seeking a dynamic and experienced Senior Kitchen Operations Leader to join our fast‑growing full‑service restaurant chain. This pivotal role is responsible for driving operational excellence, ensuring culinary quality, and leading a high‑performing kitchen team to consistently exceed guest expectations. The ideal candidate will bring a blend of strong culinary knowledge, proven leadership capabilities, and a relentless focus on cost control and efficiency.
Responsibilities
- Oversee daily kitchen activities, ensuring smooth service flow and timely order fulfillment across all shifts.
- Develop and implement cost‑control strategies that meet or exceed target cost‑of‑sales (COST) benchmarks, directly contributing to improved profitability.
- Recruit, train, mentor, and evaluate kitchen staff, fostering a culture of continuous improvement and high morale.
- Maintain optimal inventory levels by forecasting demand, coordinating with suppliers, and conducting regular stock audits to prevent waste.
- Streamline kitchen processes, standardize recipes, and introduce best‑practice workflows to reduce preparation time without compromising quality.
- Establish and enforce rigorous sanitation and hygiene standards, conducting routine inspections to ensure compliance with local health regulations.
- Create and manage staff schedules, balancing labor costs with operational needs while accommodating shift swaps and flexible working hours.
- Collaborate with front‑of‑house managers to align menu offerings with customer preferences, seasonal trends, and promotional initiatives.
- Analyze performance metrics, generate reports for senior management, and propose actionable improvements based on data insights.
- Act as an on‑call backup during peak periods, stepping into the kitchen to support the team whenever necessary.
Requirements
- Minimum of a D3/D4 (Associate or Bachelor’s) degree in Culinary Arts, Hospitality Management, or a related field.
- At least 5 years of progressive experience leading kitchen operations in a full‑service restaurant environment.
- Strong leadership and interpersonal skills with a proven ability to motivate and develop diverse teams.
- Excellent knowledge of culinary techniques, menu engineering, and food safety standards.
- Demonstrated expertise in cost management, inventory control, and profit‑driving initiatives.
- Flexibility to work varied hours, including the willingness to cover shifts and respond to urgent service demands.
- Male candidates (as specified by the client’s current hiring policy).
- Maximum age limit of 38 years, reflecting the company’s focus on energetic, forward‑thinking leadership.
- Proficiency in scheduling software, POS systems, and basic Microsoft Office applications.
- Strong problem‑solving abilities, attention to detail, and a customer‑centric mindset.
Benefits
- Competitive salary package with performance‑based bonuses tied to cost‑of‑sales and profitability targets.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid time off, including vacation, sick leave, and public holidays.
- Professional development opportunities such as culinary workshops, leadership training, and industry certifications.
- Meal allowances and discounts at all company‑owned restaurant locations.
- Transportation allowance or company‑provided vehicle for shift coverage.
- Retirement savings plan with employer matching contributions.
- Supportive work environment that values teamwork, innovation, and work‑life balance.
About Company
Our organization operates a network of modern, full‑service restaurants known for delivering exceptional dining experiences across the region. With a commitment to culinary excellence, sustainability, and community engagement, we continuously innovate our menu and service models to stay ahead of industry trends. As we expand our footprint, we are looking for passionate leaders who share our vision of creating memorable meals while driving operational efficiency and profitability.
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