job description
Join The Moment Group, a leading name in luxury hospitality, as a Kitchen Manager in the vibrant heart of Bali. This is your opportunity to lead a dynamic culinary team in one of Southeast Asia’s most sought-after destinations, where innovation meets tradition in a fast-paced, high-energy environment.
As our Kitchen Manager, you will oversee daily kitchen operations, ensuring exceptional food quality, cost control, and team efficiency. Your expertise in Profit and Loss (P&L) reporting, food costing, and Microsoft Excel will be pivotal in driving profitability while maintaining our reputation for culinary excellence. You’ll collaborate with executive chefs and F&B managers to craft menus that delight guests and align with our brand’s premium standards.
Based in Canggu—a hub for digital nomads, expats, and travelers—you’ll thrive in a multicultural setting with opportunities for professional growth. Whether you’re optimizing inventory, training staff, or innovating dishes, your leadership will shape unforgettable dining experiences.
If you’re a results-driven culinary professional with a passion for operational excellence, apply now to take the next step in your career with a company that values creativity, precision, and teamwork.
Responsibility
- Oversee daily kitchen operations, ensuring compliance with food safety, hygiene, and quality standards.
- Manage food costing, inventory control, and P&L reporting to optimize profitability.
- Lead, train, and mentor kitchen staff, fostering a culture of excellence and teamwork.
- Collaborate with the executive chef to develop and refine menus based on seasonal ingredients and guest preferences.
- Monitor and analyze kitchen performance metrics, implementing improvements where necessary.
- Ensure timely preparation and presentation of dishes, maintaining consistency with brand standards.
- Coordinate with F&B and procurement teams to source high-quality ingredients within budget.
- Handle supplier negotiations, contract management, and cost-saving initiatives.
Qualifications
- Proven experience (3+ years) as a Kitchen Manager, Sous Chef, or similar role in a high-volume restaurant or hotel.
- Strong knowledge of food costing, P&L analysis, and inventory management.
- Proficiency in Microsoft Excel (pivot tables, VLOOKUP, financial formulas).
- Excellent leadership, communication, and problem-solving skills.
- Familiarity with HACCP and international food safety standards.
- Ability to work under pressure in a fast-paced, multicultural environment.
- Culinary degree or relevant certification is a plus.
- Fluency in English; knowledge of Indonesian or other languages is advantageous.