job description
Are you passionate about the culinary arts and eager to launch your career in kitchen management within Bali’s thriving F&B industry? The Supreme HR Advisory is seeking a dynamic and motivated Kitchen Management Trainee to join our esteemed partner restaurants specializing in Western and Korean cuisine across prime locations in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
This is an exceptional opportunity to gain hands-on experience in a fast-paced, high-volume kitchen environment while developing essential leadership and operational skills. As a trainee, you will work alongside seasoned chefs and managers, learning the intricacies of kitchen workflows, inventory management, food safety standards, and team coordination. Our program is designed to fast-track your growth into a Kitchen Supervisor or Assistant Manager role, offering a clear career progression path in Bali’s competitive hospitality sector.
Bali’s vibrant food scene, combined with its status as a global tourism hub, makes it the perfect place to kickstart your F&B career. Whether you’re refining your culinary techniques, mastering cost control, or enhancing guest satisfaction, this role will equip you with the expertise to excel in the industry. If you’re a detail-oriented team player with a passion for food and leadership, we want to hear from you!
Why join us?
- Competitive salary of IDR 45,000,000 – IDR 50,000,000 per month with performance bonuses.
- Hands-on training in premium Western and Korean cuisine restaurants.
- Career advancement opportunities in Bali’s top F&B establishments.
- Exposure to international standards of kitchen management and hospitality.
- Work in some of Bali’s most sought-after locations (Canggu, Ubud, Kuta, etc.).
- Supportive team culture with a focus on professional development.
Responsibility
- Assist in daily kitchen operations, including food preparation, plating, and quality control under the guidance of senior chefs.
- Monitor inventory levels, assist with stock ordering, and ensure minimal wastage through efficient portion control.
- Support kitchen staff in maintaining cleanliness, hygiene, and compliance with food safety regulations (HACCP, ISO standards).
- Collaborate with front-of-house teams to ensure seamless service and guest satisfaction.
- Participate in menu planning and cost analysis to optimize profitability without compromising quality.
- Train and supervise junior kitchen staff, fostering a positive and productive work environment.
- Assist in scheduling, shift management, and performance evaluations for kitchen team members.
- Stay updated on culinary trends, especially in Western and Korean cuisine, to contribute innovative ideas.
Qualifications
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field (or equivalent experience).
- Minimum 1 year of experience in a kitchen environment (internships or part-time roles count).
- Basic knowledge of Western and/or Korean cuisine techniques, ingredients, and presentation.
- Strong understanding of food safety and hygiene standards (e.g., HACCP, local regulations).
- Ability to work in a fast-paced, high-pressure environment with a focus on teamwork and efficiency.
- Excellent communication skills in English; additional languages (Bahasa Indonesia, Korean, etc.) are a plus.
- Leadership potential with a proactive attitude and willingness to learn.
- Flexibility to work evenings, weekends, and holidays as required by the F&B industry.