Multi-Site Kitchen Leader & Culinary Ops Coach

PT. SUNSHINE FOOD INTERNATIONAL; Tangerang; On-site; IDR 390,600,000 - 613,800,000; Full time

Job summary

PT. SUNSHINE FOOD INTERNATIONAL is seeking a Cluster Chef to oversee kitchen operations across multiple client sites in Indonesia. You will drive standardization, safety, and cost-efficiency while coaching kitchen teams and supporting menu development.

The role requires a diploma/bachelor’s in Culinary Arts or Hospitality, 5+ years in kitchen operations, and 2+ years in a supervisory or multi-unit capacity. Travel to various locations and out-of-town sites are expected.

Qualifications

• Must have strong leadership skills in a multi-site kitchen environment.
• Solid knowledge of food safety and HACCP standards.
• Experience managing food cost, inventory, and kitchen operations.

Responsibilities

• Manage kitchen operations across multiple client sites within the assigned cluster.
• Ensure food quality, consistency, and compliance with SOP & HACCP.
• Monitor performance and implement improvements for operational excellence.
• Control food cost, manage inventory, and minimize waste.
• Support menu development and standardization across sites.
• Conduct regular kitchen audits and ensure readiness.
• Provide on-site coaching and troubleshooting for Unit Chefs and kitchen teams.
• Lead, train, and develop kitchen staff, including recruitment and performance evaluation.
• Manage client interactions and maintain strong relationships for service excellence.
• Handle escalated issues and ensure timely resolution.
• Prepare performance reports and collaborate with internal teams.

Skills

Kitchen leadership

Food safety

HACCP

Cost control

Inventory management

People management

Communication

Multi-site

Education

Diploma / Bachelor's in Culinary Arts / Hospitality

Job description

PT. SUNSHINE FOOD INTERNATIONAL is seeking a Cluster Chef to oversee kitchen operations across multiple client sites in Indonesia. You will drive standardization, safety, and cost-efficiency while coaching kitchen teams and supporting menu development.

The role requires a diploma/bachelor’s in Culinary Arts or Hospitality, 5+ years in kitchen operations, and 2+ years in a supervisory or multi-unit capacity. Travel to various locations and out-of-town sites are expected.