job description
Join Ismaya Group, a leading name in Indonesia’s premium hospitality and culinary scene, as an Assistant Kitchen Manager in the vibrant heart of Bali. This is your opportunity to contribute to world-class dining experiences in some of the island’s most exclusive venues, from beachfront resorts in Nusa Dua to trendy eateries in Canggu and Seminyak.
As an Assistant Kitchen Manager, you will play a pivotal role in supporting the Kitchen Manager in overseeing daily operations, ensuring culinary excellence, and maintaining the highest standards of food quality, hygiene, and team leadership. You’ll work in a dynamic, fast-paced environment where creativity and precision are key to delivering unforgettable guest experiences.
Ismaya Group is committed to fostering talent and offering career growth in a diverse and inclusive workplace. If you’re a passionate culinary professional with leadership aspirations, we invite you to apply and be part of Bali’s thriving hospitality industry.
Responsibility
- Assist the Kitchen Manager in overseeing daily kitchen operations, including food preparation, cooking, and plating.
- Ensure compliance with food safety, hygiene, and HACCP standards in all kitchen activities.
- Supervise and mentor kitchen staff, including chefs, cooks, and support teams, to maintain high performance and morale.
- Coordinate with the procurement team to manage inventory, control costs, and minimize waste.
- Develop and implement new menu items in collaboration with the Head Chef, ensuring alignment with brand standards and guest expectations.
- Monitor and maintain kitchen equipment, reporting any malfunctions or maintenance needs.
- Assist in scheduling staff shifts to ensure optimal coverage during peak and off-peak hours.
- Handle guest feedback and resolve kitchen-related issues promptly and professionally.
Qualifications
- Minimum 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or leadership role.
- Culinary degree or certification from a recognized institution (preferred).
- Strong knowledge of international cuisines, cooking techniques, and kitchen management.
- Excellent leadership, communication, and teamwork skills.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Familiarity with food safety regulations, HACCP, and sanitation practices.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.
- Fluency in English; proficiency in Indonesian is a plus.