job description
Are you a passionate culinary leader ready to shape the future of an exciting F&B brand? Serumah is seeking a dynamic Kitchen Lead to join our founding team in Bali and help build a world-class dining experience from the ground up.
As our Kitchen Lead, you’ll play a pivotal role in establishing operational systems, maintaining exceptional food quality, and fostering a culture of excellence. This is a rare opportunity to grow with a brand that values innovation, teamwork, and culinary creativity. If you thrive in fast-paced environments and want to leave your mark on Bali’s vibrant food scene, this role is for you.
Based in the heart of Canggu, you’ll work in a collaborative, high-energy setting where your leadership will directly impact our success. From menu development to team training, you’ll have the autonomy to drive standards and deliver unforgettable dining experiences.
Responsibility
- Lead daily kitchen operations, ensuring smooth workflow, efficiency, and adherence to food safety standards.
- Develop and implement standardized recipes, portion controls, and plating guidelines to maintain consistency.
- Train, mentor, and supervise kitchen staff, fostering a culture of accountability and continuous improvement.
- Oversee inventory management, including ordering, stock rotation, and cost control to minimize waste.
- Collaborate with the management team to design seasonal menus that align with brand identity and customer preferences.
- Monitor food quality at every stage, from prep to presentation, ensuring dishes meet Serumah’s high standards.
- Maintain a clean, organized, and compliant kitchen environment in accordance with health and safety regulations.
- Contribute to strategic planning for kitchen expansion, equipment upgrades, and process optimizations.
Qualifications
- Minimum 3+ years of experience in a leadership role within a professional kitchen (e.g., Sous Chef, Kitchen Supervisor).
- Proven ability to manage a team, delegate tasks, and maintain a positive work environment under pressure.
- Strong knowledge of food safety, HACCP, and sanitation practices.
- Creative mindset with experience in menu development and recipe standardization.
- Excellent communication and problem-solving skills to handle operational challenges.
- Ability to work flexible hours, including weekends and holidays, in a fast-paced setting.
- Passion for culinary arts and a commitment to delivering exceptional guest experiences.
- Familiarity with inventory management software and cost-control strategies is a plus.