job description
Join Pawon Tempuran, a flagship brand under the prestigious Toto Dahar Group (home to Aym Bakar H. Natsir and Donatsur), as we redefine culinary excellence in Bali’s thriving hospitality scene. As the Head of Food & Beverage Production (Central Kitchen), you will lead our high-volume central kitchen operations, ensuring consistent quality, efficiency, and innovation across our renowned F&B outlets.
Based in the heart of Badung—a strategic hub for Bali’s top destinations like Canggu, Ubud, and Nusa Dua—you’ll oversee a dynamic team to deliver exceptional products that align with our brand’s commitment to authenticity and scale. This is a rare opportunity to shape the future of Indonesian cuisine while working with a group that values tradition, creativity, and operational excellence.
If you’re a visionary leader with a passion for F&B production, a track record in large-scale kitchen management, and a drive to elevate standards, we want to hear from you. Competitive salary, career growth, and the chance to work with Bali’s most iconic culinary brands await.
Responsibility
- Lead and optimize central kitchen operations to ensure high-volume production meets quality, cost, and delivery standards.
- Develop and implement standardized recipes, SOPs, and food safety protocols across all outlets under Toto Dahar Group.
- Oversee inventory management, procurement, and supplier relationships to minimize waste and maximize efficiency.
- Collaborate with R&D and executive chefs to innovate menu items while maintaining brand consistency.
- Manage, train, and mentor a multidisciplinary production team, fostering a culture of excellence and accountability.
- Ensure compliance with HACCP, halal certification, and local health regulations.
- Monitor KPIs (yield, labor costs, production timelines) and implement data-driven improvements.
- Coordinate with logistics and distribution teams to streamline delivery to outlets in Bali’s key tourist areas.
Qualifications
- Minimum 5+ years of experience in F&B production management, preferably in a central kitchen or large-scale catering environment.
- Proven leadership in managing teams of 50+ staff in high-pressure, fast-paced kitchens.
- Deep knowledge of Indonesian cuisine, mass production techniques, and food cost control.
- Strong understanding of HACCP, GMP, and halal compliance standards.
- Excellent problem-solving, communication, and stakeholder management skills.
- Fluency in Bahasa Indonesia and English; ability to liaise with international teams is a plus.
- Degree in Culinary Arts, Food Technology, or Hospitality Management (or equivalent experience).
- Experience working with ERP or kitchen management software (e.g., SAP, Oracle) is advantageous.