Head of Kitchen

Hospitality; Lombok; On-site; IDR 180,000,000 - 280,000,000; Full time

Job summary

Kanalla is seeking an experienced Head of Kitchen to lead our culinary team and take full ownership of daily kitchen operations. If you thrive in a fast-paced environment with a strong eye for quality and consistency, we'd love to hear from you.

You will oversee staff scheduling, waste reduction, inventory management, menu development, and food cost control while maintaining high safety and hygiene standards.

Qualifications

• Proven experience as Head Chef or Kitchen Manager.
• Strong leadership and team management skills.
• Solid knowledge of food cost control and inventory management.
• In-depth knowledge of food safety and hygiene standards.
• Willingness to work weekends and holidays; flexible hours.

Responsibilities

• Oversee kitchen management, scheduling, and daily operations.
• Control waste and implement cost-control measures.
• Manage inventory, stock, orders, and supplier coordination.
• Maintain food quality, presentation, and consistency.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Train, mentor, and supervise kitchen staff.
• Develop and update menus with management.
• Monitor food cost percentages and budgets.
• Coordinate with front-of-house for smooth service.
• Maintain equipment maintenance schedules.
• Conduct regular quality checks and address issues.
• Ensure compliance with occupational health and safety regulations.

Skills

Leadership

Cost control

Inventory management

Food safety

Staff development

Menu development

Education

Culinary qualification

Job description

Kanalla is looking for an experienced and passionate Head of Kitchen to lead our culinary team and take full ownership of daily kitchen operations. If you thrive in a fast-paced environment and have a strong eye for quality, consistency, and efficiency, we'd love to hear from you.

Key Responsibilities:

• Oversee overall kitchen management, including staff scheduling, workflow, and daily operations
• Manage kitchen waste and implement cost-control measures
• Handle inventory and stock management, including ordering, storage, and supplier coordination
• Maintain food quality, presentation, and consistency across all menu items
• Ensure strict compliance with food safety, hygiene, and sanitation standards
• Train, mentor, and supervise kitchen staff to maintain high performance standards
• Develop and update menus in collaboration with management
• Monitor food cost percentages and work within budget targets
• Coordinate with front-of-house team to ensure smooth service flow
• Maintain and enforce kitchen equipment maintenance schedules
• Conduct regular quality checks and address any operational issues promptly
• Ensure compliance with occupational health and safety regulations

Requirements:

• Proven experience in a similar role (Head Chef, Kitchen Manager, or Sous Chef ready to step up)
• Strong leadership and team management skills
• Solid understanding of food cost control, inventory management, and waste reduction
• In-depth knowledge of food safety and hygiene standards
• Ability to work under pressure in a fast-paced kitchen environment
• Excellent organizational and time-management skills
• Culinary qualification or equivalent hands-on experience preferred
• Willingness to work flexible hours, including weekends and holidays