job description
Are you a visionary culinary leader passionate about elevating Indonesian cuisine to world-class standards? PT Unicorn Food & Services, a premier name in Bali’s hospitality scene, is seeking a dynamic Head of Kitchen Operations to spearhead our flagship kitchens across Bali’s most vibrant locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this pivotal role, you will drive operational excellence, mentor high-performing teams, and ensure every dish reflects our commitment to authenticity, innovation, and sustainability. If you thrive in fast-paced environments and have a proven track record in scaling kitchen operations while maintaining culinary integrity, this is your opportunity to make a lasting impact in Bali’s thriving food and hospitality industry.
Join us and lead the charge in redefining Indonesian dining experiences for locals and international guests alike.
Responsibility
- Oversee daily kitchen operations across multiple locations, ensuring consistency in food quality, presentation, and service standards.
- Develop and implement efficient kitchen workflows, inventory management systems, and cost-control measures to optimize profitability.
- Lead, train, and mentor a diverse team of chefs and kitchen staff, fostering a culture of creativity, accountability, and continuous improvement.
- Collaborate with executive leadership to design seasonal menus that highlight local ingredients and align with market trends.
- Enforce strict adherence to food safety, hygiene, and HACCP standards, conducting regular audits and staff training.
- Manage vendor relationships, negotiate contracts, and source high-quality, sustainable ingredients to support operational needs.
- Drive innovation by introducing new culinary techniques, equipment, and technologies to enhance productivity and guest satisfaction.
- Monitor financial performance, including labor costs, food waste, and budget compliance, providing actionable insights to senior management.
Qualifications
- Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field; advanced certifications (e.g., HACCP, ServSafe) are a plus.
- Minimum of 7 years of progressive experience in high-volume kitchen operations, with at least 3 years in a leadership role (e.g., Executive Chef, Kitchen Manager).
- Proven expertise in Indonesian cuisine, with a deep understanding of regional flavors, techniques, and ingredient sourcing.
- Strong financial acumen, including budgeting, P&L management, and cost-control strategies.
- Exceptional leadership and communication skills, with the ability to inspire and manage multicultural teams.
- Fluency in English and Bahasa Indonesia; additional languages are advantageous.
- Proficiency in kitchen management software (e.g., POS systems, inventory tools) and Microsoft Office Suite.
- Flexibility to travel between locations and work non-standard hours, including weekends and holidays.