job description
Join Astro Indonesia, a dynamic leader in the hospitality and tourism industry, as our Central Kitchen Team Leader in Bali! This is an exciting opportunity to lead a high-performing F&B team in one of Indonesia’s most vibrant and fast-growing regions. As the backbone of our culinary operations, you will ensure seamless daily operations, drive efficiency, and uphold the highest standards of food quality and service.
In this role, you will oversee the central kitchen’s workflow, manage a team of culinary professionals, and collaborate with cross-functional departments to deliver exceptional dining experiences. Bali’s thriving hospitality scene—spanning Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung—offers a unique blend of cultural richness and modern innovation, making it the perfect setting for a driven leader like you.
If you are passionate about F&B operations, thrive in a fast-paced environment, and have a knack for team leadership, we want to hear from you! This role is ideal for someone who is detail-oriented, proactive, and committed to driving operational excellence while contributing to Astro Indonesia’s growth in Bali’s competitive hospitality market.
As part of our team, you’ll enjoy a collaborative work culture, opportunities for professional development, and the chance to make a tangible impact on our culinary success. Apply now and take the next step in your F&B leadership career with Astro Indonesia!
Responsibility
- Lead and supervise the daily operations of the central kitchen, ensuring all processes are efficient, cost-effective, and aligned with company standards.
- Manage and mentor a team of culinary staff, fostering a culture of collaboration, accountability, and continuous improvement.
- Oversee food preparation, production, and plating to maintain consistent quality and presentation across all outlets.
- Monitor inventory levels, order supplies, and minimize waste to optimize kitchen profitability and sustainability.
- Ensure compliance with food safety, hygiene, and sanitation regulations, conducting regular audits and training sessions.
- Collaborate with F&B managers, chefs, and other departments to streamline workflows and enhance guest satisfaction.
- Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency and service delivery.
- Track key performance indicators (KPIs) and provide reports on kitchen performance, including productivity, cost control, and guest feedback.
Qualifications
- Minimum 3-5 years of experience in F&B operations, with at least 2 years in a supervisory or leadership role (e.g., Sous Chef, Kitchen Supervisor, or Team Leader).
- Proven track record of managing kitchen teams in high-volume or central kitchen environments.
- Strong knowledge of food safety, HACCP, and hygiene standards (certification is a plus).
- Excellent leadership, communication, and problem-solving skills, with the ability to motivate and develop team members.
- Experience in inventory management, cost control, and menu planning to optimize kitchen profitability.
- Familiarity with kitchen equipment, workflow optimization, and lean operational practices.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English and Bahasa Indonesia; additional languages are a bonus.