job description
Join Erajaya as a Kitchen Supervisor in the heart of Bali’s vibrant hospitality scene! This is your chance to lead a dynamic kitchen team in one of Indonesia’s most sought-after tourist destinations. You’ll play a pivotal role in ensuring seamless kitchen operations, coordinating with Store Managers and Floor Leaders, and maintaining the highest standards of food quality and service.
Bali’s booming tourism industry demands exceptional culinary leadership, and this role offers the perfect opportunity to showcase your expertise in a fast-paced, rewarding environment. Whether you’re overseeing daily kitchen activities, optimizing workflows, or mentoring staff, your contributions will directly impact guest satisfaction and operational success.
If you’re a passionate culinary professional with a knack for problem-solving and team leadership, we want to hear from you. Apply today and take the next step in your hospitality career in paradise!
Responsibility
- Oversee daily kitchen operations, ensuring efficiency, cleanliness, and compliance with food safety standards.
- Coordinate with Store Managers and Floor Leaders to align kitchen activities with front-of-house service.
- Prepare and submit detailed operational reports, tracking inventory, costs, and team performance.
- Train, mentor, and supervise kitchen staff to maintain high standards of food preparation and presentation.
- Resolve operational challenges promptly, including staffing shortages, equipment issues, or supply chain delays.
- Develop and implement standard operating procedures (SOPs) to streamline kitchen workflows.
- Monitor food quality, portion control, and waste management to optimize profitability.
- Collaborate with the procurement team to ensure timely delivery of fresh, high-quality ingredients.
Qualifications
- Minimum 3 years of experience in a supervisory role within a high-volume kitchen or hospitality setting.
- Proven ability to manage teams, delegate tasks, and maintain a positive work environment.
- Strong knowledge of food safety regulations, HACCP, and hygiene standards.
- Excellent communication and interpersonal skills to liaise with cross-functional teams.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Proficiency in inventory management, cost control, and basic financial reporting.
- Familiarity with Indonesian cuisine and international culinary trends is a plus.
- Flexibility to work evenings, weekends, and holidays as required by operational needs.