job description
Join The Vikings Group as a Junior Kitchen Manager in the heart of Bali’s vibrant hospitality scene! This is your opportunity to step into a leadership role within a dynamic culinary team, where your passion for food excellence and operational efficiency will shine.
As a Junior Kitchen Manager, you will play a pivotal role in maintaining the highest standards of food quality, safety, and production efficiency. You’ll work closely with the Head Chef and kitchen staff to ensure seamless operations, exceptional guest experiences, and a motivated team environment. This position is perfect for aspiring culinary leaders looking to grow their career in a fast-paced, high-end hospitality setting.
Bali’s thriving tourism industry offers unparalleled opportunities for professional development, cultural immersion, and work-life balance. If you’re ready to take the next step in your culinary career, apply today and become part of a team that values innovation, teamwork, and excellence.
Responsibility
- Oversee daily kitchen operations, ensuring smooth workflow and adherence to food safety and hygiene standards.
- Assist in menu planning, cost control, and inventory management to optimize kitchen efficiency.
- Train, mentor, and supervise kitchen staff to maintain high performance and team morale.
- Monitor food preparation and presentation to ensure consistency with established quality standards.
- Coordinate with the Head Chef to implement new recipes, techniques, and operational improvements.
- Conduct regular inspections of kitchen equipment and facilities to ensure compliance with health and safety regulations.
- Manage kitchen staff schedules, assignments, and performance evaluations.
- Assist in resolving customer complaints or special requests related to food service.
Qualifications
- Minimum 2 years of experience in a professional kitchen, with at least 1 year in a supervisory or leadership role.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Proven ability to manage kitchen operations, including staff coordination, inventory, and cost control.
- Excellent communication and interpersonal skills to lead and motivate a diverse team.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Culinary degree or relevant certification is a plus.
- Familiarity with international cuisines and high-volume food production.
- Flexibility to work evenings, weekends, and holidays as required.