Head Kitchen

Arja; Colomadu; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Arja is seeking a Kitchen Operations Manager to lead daily kitchen activities, oversee food production, and coordinate buffet and catering services. You will develop menus, estimate food costs, and ensure quality control, safety standards, and kitchen procedures are followed during all shifts.

Strong leadership is essential to train staff, schedule work, and drive continuous improvement in efficiency and guest satisfaction at events.

Qualifications

• Ability to manage kitchen operations and coordinate with service and event teams.
• Knowledge of food safety standards and kitchen safety procedures.
• Experience in menu planning and food cost estimation.
• Leadership and team coordination skills.
• Attention to quality control and waste reduction.

Responsibilities

• Oversee all daily kitchen activities and ensure food production processes run on schedule
• Organize task distribution among cooks, helpers, and stewards
• Maintain kitchen area cleanliness according to hygiene and sanitation standards
• Develop and plan daily and event buffet menus with varied dishes, vegetables, condiments, desserts, and beverages
• Estimate production quantities based on number of guests and manage buffet display presentation
• Control food refills during events and adjust menus based on budget and guest requirements
• Ensure food taste, quality, and consistency meet standards through pre-service checks
• Verify raw materials are in good condition and fresh
• Monitor raw material usage efficiency and conduct regular stock checks
• Train and guide kitchen staff, create work schedules, and provide performance evaluations

Skills

Kitchen operations management

Food safety knowledge

Leadership and team coordination

Menu development

Quality control

Job description

This role involves managing all daily kitchen operations, overseeing food production processes, and coordinating buffet and catering services. You will be responsible for menu development, quality control, cost management, team leadership, and ensuring compliance with food safety standards and kitchen procedures.

Key responsibilities

Oversee all daily kitchen activities and ensure food production processes run on schedule

Organize task distribution among cooks, helpers, and stewards

Maintain kitchen area cleanliness according to hygiene and sanitation standards

Develop and plan daily and event buffet menus with varied dishes, vegetables, condiments, desserts, and beverages

Estimate production quantities based on number of guests and manage buffet display presentation

Control food refills during events and adjust menus based on budget and guest requirements

Ensure food taste, quality, and consistency meet standards through pre-service checks

Verify raw materials are in good condition and fresh

Monitor raw material usage efficiency and conduct regular stock checks

Train and guide kitchen staff, create work schedules, and provide performance evaluations

About you

Ability to manage kitchen operations and coordinate with service and event teams

Knowledge of food safety standards and kitchen safety procedures

Experience in menu planning and food cost estimation

Leadership and team coordination skills

Attention to quality control and waste reduction