job description
Join Sambal Dadak Raos as our Kitchen Product & Quality Manager and play a pivotal role in delivering an exceptional dining experience in Bali’s vibrant culinary scene. Based in Badung, you will oversee the end-to-end quality of our kitchen operations, ensuring every dish meets our high standards of taste, presentation, and consistency. Your leadership will guarantee that guests leave with unforgettable memories of speed, comfort, and satisfaction—from the moment they arrive until they depart.
This is a unique opportunity for a detail-oriented professional with a passion for food excellence to shape the culinary identity of a growing brand in one of Indonesia’s most dynamic hospitality hubs. If you thrive in fast-paced environments and are committed to maintaining the highest quality standards, we want to hear from you.
Responsibility
- Oversee daily kitchen operations to ensure compliance with food safety, hygiene, and quality control standards.
- Develop and implement standardized recipes, portion controls, and cooking methods to maintain consistency across all dishes.
- Conduct regular quality audits of ingredients, preparation processes, and final products to uphold brand excellence.
- Collaborate with the culinary team to innovate menu items while preserving the authentic flavors of Sambal Dadak Raos.
- Train, mentor, and supervise kitchen staff to ensure adherence to best practices and service efficiency.
- Monitor inventory levels, coordinate with suppliers, and optimize procurement to reduce waste and control costs.
- Address customer feedback promptly, resolving any quality-related concerns with professionalism and urgency.
- Stay updated on industry trends, local culinary preferences, and competitive benchmarks to drive continuous improvement.
Qualifications
- Bachelor’s degree in Culinary Arts, Hospitality Management, Food Technology, or a related field.
- Minimum of 3 years of experience in a Quality Control or Kitchen Management role within the hospitality or F&B industry.
- In-depth knowledge of food safety regulations (e.g., HACCP) and Indonesian culinary standards.
- Proven ability to lead teams, manage workflows, and work under pressure in high-volume settings.
- Strong sensory evaluation skills to assess taste, texture, and presentation of dishes.
- Excellent communication and problem-solving skills, with fluency in English and Bahasa Indonesia.
- Proficiency in inventory management software and Microsoft Office/Google Workspace.
- Passion for Indonesian cuisine and a commitment to delivering exceptional guest experiences.