job description
Join Initia as a Culinary Operations Manager in the heart of Bali’s vibrant hospitality scene! This is a unique opportunity to lead a dynamic group kitchen, overseeing culinary excellence across multiple high-end venues in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung.
As the Culinary Operations Manager, you will drive operational efficiency, maintain exceptional food quality, and inspire a team of talented chefs to deliver unforgettable dining experiences. Your leadership will ensure seamless kitchen operations, cost control, and innovation in menu development, aligning with Initia’s commitment to culinary excellence and guest satisfaction.
Bali’s thriving tourism and luxury hospitality industry offers the perfect backdrop for a career-defining role. If you’re a passionate culinary leader with a track record in multi-outlet management, we want to hear from you!
Responsibility
- Oversee daily culinary operations across multiple kitchens, ensuring consistency in food quality, presentation, and service standards.
- Develop and implement standardized recipes, portion controls, and cooking methods to maintain cost efficiency and waste reduction.
- Lead, mentor, and train a diverse team of chefs and kitchen staff, fostering a culture of excellence, creativity, and collaboration.
- Monitor inventory levels, place orders with suppliers, and manage vendor relationships to ensure timely delivery of high-quality ingredients.
- Collaborate with the F&B and management teams to design seasonal menus, special promotions, and culinary events that align with market trends and guest preferences.
- Enforce strict hygiene, safety, and sanitation standards in compliance with local regulations and Initia’s policies.
- Analyze kitchen performance metrics, including food costs, labor efficiency, and guest feedback, to drive continuous improvement.
- Represent Initia in industry events, culinary competitions, and community engagements to enhance brand reputation.
Qualifications
- Minimum 5 years of experience in a senior culinary leadership role, preferably in a multi-outlet or group kitchen environment.
- Proven expertise in menu engineering, cost control, and kitchen management within the hospitality or fine dining sector.
- Strong knowledge of international cuisines, food safety standards (HACCP), and sustainable culinary practices.
- Exceptional leadership, communication, and problem-solving skills with the ability to manage diverse teams under pressure.
- Degree or diploma in Culinary Arts, Hospitality Management, or a related field; additional certifications (e.g., ServSafe) are a plus.
- Fluency in English (written and verbal); proficiency in Indonesian (Bahasa) is advantageous.
- Experience working in luxury resorts, hotels, or high-volume restaurants in Bali or similar tourist destinations.
- Tech-savvy with familiarity in POS systems, inventory software, and Microsoft Office/Google Workspace.