job description
Join Erajaya, a leading name in Indonesia's hospitality and tourism sector, as our Kitchen Supervisor in Bali's most vibrant locations including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. This contract role is perfect for a dynamic culinary professional ready to take charge of kitchen operations, ensure seamless service, and contribute to the success of our high-volume food service establishments.
As the Kitchen Supervisor, you will play a pivotal role in maintaining operational excellence, managing kitchen staff, and collaborating with the Store Manager and Floor Leader to deliver exceptional dining experiences. Your leadership will directly impact our ability to meet customer expectations, maintain food safety standards, and drive efficiency in a fast-paced environment.
This is an exciting opportunity to work in Bali's thriving hospitality scene, where you'll gain exposure to diverse culinary operations, develop your leadership skills, and be part of a team that values innovation and quality. If you're passionate about food service, thrive in a team-oriented environment, and are ready to take your career to the next level, we want to hear from you!
Erajaya offers a competitive compensation package, opportunities for professional growth, and the chance to work in some of Bali's most sought-after locations. Join us and be part of a company that values your expertise and dedication to excellence.
Responsibility
- Oversee daily kitchen operations to ensure smooth and efficient service delivery in high-volume environments.
- Coordinate with the Store Manager and Floor Leader to address operational challenges and implement solutions for continuous improvement.
- Supervise and mentor kitchen staff, including scheduling, training, and performance evaluations to maintain high standards of food preparation and service.
- Ensure compliance with food safety, hygiene, and sanitation regulations to uphold the highest standards of quality and safety.
- Monitor inventory levels, order supplies, and manage stock to minimize waste and control costs.
- Prepare and present detailed operational reports, including daily performance metrics, inventory status, and staff productivity.
- Collaborate with the culinary team to develop and refine menus, ensuring consistency in taste, presentation, and portion control.
- Handle customer feedback and resolve any kitchen-related issues promptly to maintain a positive dining experience.
Qualifications
- Minimum of 3 years of experience in kitchen operations, with at least 1 year in a supervisory or leadership role within the hospitality or food service industry.
- Proven ability to manage kitchen staff, including scheduling, training, and performance management.
- Strong knowledge of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000).
- Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
- Experience in inventory management, cost control, and budgeting for kitchen operations.
- Ability to work in a fast-paced environment, handle multiple priorities, and meet tight deadlines.
- Familiarity with Bali's hospitality industry and local culinary trends is a plus.
- Fluency in English and Bahasa Indonesia; additional languages are an advantage.