job description
Join A.Taberna Foods Inc. as a Kitchen Manager in the vibrant culinary hub of Bali! We are seeking a dynamic and experienced leader to oversee the daily back-of-house operations of our high-end kitchen, ensuring exceptional food quality, efficiency, and team performance.
In this pivotal role, you will manage a talented team of chefs and kitchen staff, maintain strict hygiene and safety standards, and collaborate with the front-of-house team to deliver unforgettable dining experiences. Your expertise in menu planning, inventory control, and cost management will drive operational excellence while aligning with our commitment to innovation and sustainability.
Bali’s thriving hospitality scene offers a unique opportunity to work in a culturally rich environment, where traditional flavors meet modern gastronomy. If you are passionate about culinary arts, leadership, and creating extraordinary guest experiences, this is your chance to shine in one of the world’s most sought-after destinations.
Responsibility
- Lead and supervise all kitchen staff, including chefs, cooks, and support personnel, to ensure smooth daily operations.
- Develop and implement standardized recipes, portion controls, and plating guidelines to maintain consistency and quality.
- Oversee inventory management, including ordering, receiving, and storing supplies, while minimizing waste and controlling costs.
- Enforce strict adherence to food safety, sanitation, and hygiene standards in compliance with local and international regulations.
- Collaborate with the executive chef and management to design seasonal menus that reflect local ingredients and culinary trends.
- Monitor and optimize kitchen workflows to improve efficiency, reduce service times, and enhance guest satisfaction.
- Train, mentor, and evaluate kitchen staff, fostering a culture of continuous improvement and professional growth.
- Handle customer feedback and resolve kitchen-related issues promptly to uphold the restaurant’s reputation.
Qualifications
- Minimum of 5 years of experience in a kitchen management role within the hospitality or fine dining industry.
- Proven leadership skills with the ability to manage and inspire a diverse team in a fast-paced environment.
- In-depth knowledge of culinary techniques, food safety protocols (HACCP), and kitchen equipment.
- Strong organizational and problem-solving abilities, with a keen eye for detail and quality control.
- Excellent communication and interpersonal skills to liaise effectively with staff, suppliers, and management.
- Familiarity with inventory management software and POS systems is a plus.
- Flexibility to work evenings, weekends, and holidays as required by the business needs.
- Passion for sustainability and locally sourced ingredients, with a commitment to reducing environmental impact.