Introduction
We are seeking a dynamic and experienced Kitchen Supervisor to join our fast‑growing food service operation in Bojongloa, Bandung. This role is pivotal in ensuring that daily kitchen activities run smoothly, that food quality meets our exacting standards, and that the team works in a safe, hygienic, and collaborative environment. The ideal candidate will bring at least two years of supervisory experience, a solid understanding of food safety protocols (HACCP preferred), and the ability to lead a diverse crew with confidence and empathy.
Responsibilities
- Lead, schedule, and coordinate the kitchen crew throughout the daily operational cycle, ensuring coverage for all shifts from 07:00 to 16:00, Monday through Sunday.
- Oversee food preparation to guarantee every dish conforms to established recipes, portion sizes, plating standards, and presentation guidelines.
- Maintain rigorous hygiene and sanitation practices in line with local health regulations and HACCP principles, conducting regular spot‑checks and corrective actions when needed.
- Monitor inventory levels of raw materials, conduct weekly stock audits, and collaborate closely with the purchasing team to place timely orders and minimize waste.
- Train new kitchen staff on proper cooking techniques, safety protocols, and equipment usage; provide continuous coaching and performance feedback.
- Prepare and submit detailed daily and weekly operational reports to the Operations Manager, highlighting production volumes, waste percentages, and any incidents.
- Identify process improvement opportunities, such as optimizing prep flows, reducing turnaround time, and enhancing cost‑control measures.
- Foster a positive work culture that encourages teamwork, punctuality, and a shared commitment to culinary excellence.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent.
- Gender: Open to all applicants.
- Age: No upper limit; candidates must be physically capable of kitchen duties.
- Experience: At least 1–2 years in a supervisory kitchen role or a comparable position within the hospitality industry.
- Technical skills: Strong grasp of kitchen operations, food safety standards, and HACCP (preferred).
- Leadership: Proven ability to motivate, train, and evaluate a team of cooks and kitchen assistants.
- Communication: Excellent verbal and written skills for clear instructions and reporting.
- Organizational: Ability to multitask, prioritize tasks, and manage time effectively in a fast‑paced environment.
- Problem‑solving: Quick decision‑making aptitude to address equipment failures, supply shortages, or unexpected service spikes.
Benefits
- Competitive monthly salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid annual leave and public holiday pay.
- Opportunities for professional development, including food safety certification courses.
- Uniform allowance and meal vouchers for shift work.
- Friendly, multicultural work environment with a focus on teamwork and continuous improvement.
About Company
Our company is a leading regional player in the hospitality and food‑service sector, operating a portfolio of restaurants, catering services, and institutional kitchens across West Java. We pride ourselves on delivering high‑quality, locally sourced cuisine while adhering to the highest standards of safety and sustainability. With a commitment to employee growth, we invest in training programs, career advancement pathways, and a culture that values innovation, respect, and community involvement.
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