job description
Join The Vikings Group as a Kitchen Manager and lead a dynamic culinary team in one of Bali’s most vibrant hospitality settings. This role offers the opportunity to oversee all kitchen operations, ensuring exceptional food quality, strict food safety standards, cost efficiency, and seamless operational workflows in a high-energy environment.
As the backbone of our culinary operations, you will drive team performance, innovate menu offerings, and maintain the highest standards of service excellence. Whether you’re managing inventory, training staff, or collaborating with front-of-house teams, your leadership will directly impact guest satisfaction and business success.
Based in the heart of Bali’s premier tourist destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—this position is perfect for a passionate culinary professional seeking growth in a fast-paced, internationally recognized hospitality brand.
Responsibility
- Oversee daily kitchen operations, ensuring smooth workflow, timely service, and adherence to food safety and hygiene standards (HACCP, ISO 22000).
- Lead, mentor, and train kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
- Develop and refine menus in collaboration with chefs, balancing creativity with cost control and local/seasonal ingredient availability.
- Monitor food costs, inventory levels, and supplier relationships to optimize budget efficiency without compromising quality.
- Enforce strict compliance with health, safety, and sanitation regulations, including regular audits and staff training.
- Coordinate with front-of-house teams to ensure seamless service delivery and resolve any operational or guest-related issues.
- Implement sustainable practices, such as waste reduction and energy-efficient processes, to align with modern hospitality trends.
- Analyze performance metrics (e.g., food waste, customer feedback) and implement data-driven improvements.
Qualifications
- Minimum 5 years of experience in a kitchen management role within hospitality, restaurants, or resorts.
- Proven track record in cost control, inventory management, and P&L accountability for kitchen operations.
- Strong knowledge of food safety regulations (e.g., HACCP, local Indonesian standards) and hygiene practices.
- Exceptional leadership and communication skills to manage diverse, multicultural teams.
- Culinary degree or certification (e.g., from a recognized hospitality school) is a plus.
- Fluency in English; proficiency in Indonesian (Bahasa) is advantageous.
- Ability to work under pressure in a fast-paced environment, with flexibility for evening, weekend, and holiday shifts.
- Passion for innovation, sustainability, and delivering world-class dining experiences.