job description
Are you passionate about culinary excellence and ready to take the next step in your hospitality career? The Vikings Group is seeking a dynamic Junior Kitchen Manager to join our team in beautiful Bali. In this role, you will play a pivotal part in ensuring the smooth operation of our kitchen, maintaining high standards of food quality, safety, and team performance. This is an exceptional opportunity to grow your leadership skills in a vibrant, fast-paced environment while contributing to an award-winning dining experience.
As a Junior Kitchen Manager, you will work closely with our executive chefs and kitchen staff to deliver exceptional dishes that delight our guests. Your keen eye for detail, organizational skills, and ability to motivate a team will be key to your success. If you thrive in a collaborative setting and are eager to make your mark in the culinary world, we want to hear from you!
Join us and be part of a team that values innovation, teamwork, and a commitment to excellence. Enjoy the unique opportunity to work in one of Bali’s most sought-after locations, where your career can flourish alongside the island’s vibrant culture and hospitality scene.
Responsibility
- Oversee daily kitchen operations, ensuring efficient workflow and adherence to food safety standards.
- Assist in menu planning and execution, maintaining consistency in food quality and presentation.
- Monitor inventory levels and coordinate with suppliers to ensure timely delivery of ingredients.
- Train and mentor kitchen staff, fostering a positive and productive work environment.
- Implement and enforce hygiene and sanitation protocols in compliance with local regulations.
- Collaborate with the front-of-house team to ensure seamless service and guest satisfaction.
- Assist in cost control measures, including waste reduction and portion management.
- Participate in staff meetings and contribute ideas for continuous improvement in kitchen operations.
Qualifications
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum of 2 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
- Strong knowledge of food safety regulations and HACCP principles.
- Excellent leadership and communication skills, with the ability to motivate and guide a team.
- Proven ability to work under pressure in a fast-paced environment.
- Familiarity with inventory management and cost control practices.
- Flexibility to work evenings, weekends, and holidays as required.
- Passion for culinary arts and a commitment to delivering high-quality dining experiences.