Production Kitchen Lead — Bali Resort Culinary Ops

Ayana; Bari; On-site; IDR 78,120,000 - 133,920,000; Full time

Job summary

Ayana Bali, a premier integrated resort, seeks a Production Kitchen Supervisor to lead daily kitchen operations in a high-volume setting. You will oversee production, ensure recipes and guidelines are followed, and coach a skilled kitchen team to maintain top quality.

The ideal candidate has 3–5 years in culinary supervision, strong cost control and HACCP knowledge, and a Diploma or Bachelor’s in Culinary Arts.

Qualifications

• Minimum 3–5 years in a culinary supervisory role in a high-volume hotel or resort.
• Strong background in Production Kitchen operations and team leadership.
• Knowledge of HACCP and food safety standards.
• Diploma or Bachelor’s Degree in Culinary Arts preferred.

Responsibilities

• Oversee daily operations of the Production Kitchen and ensure recipes and production guidelines are followed.
• Supervise and coordinate the kitchen team for efficient workflow.
• Support menu planning, production forecasting, and daily kitchen operations.
• Ensure consistency in food quality, taste, and presentation across outputs.
• Monitor food cost, control waste, and adhere to budgeted targets.
• Review inventory, requisitions, and stock levels to support operations.
• Ensure HACCP, food safety, and hygiene standards compliance.
• Provide training, coaching, and performance evaluation for kitchen staff.
• Coordinate with other kitchen sections for alignment and efficiency.
• Support innovation and continuous improvement within the Production Kitchen.

Skills

Kitchen supervision

Team leadership

Food cost control

Forecasting

HACCP knowledge

Food safety

Communication skills

Education

Diploma or Bachelor’s in Culinary Arts

Job description

Ayana Bali, a premier integrated resort, seeks a Production Kitchen Supervisor to lead daily kitchen operations in a high-volume setting. You will oversee production, ensure recipes and guidelines are followed, and coach a skilled kitchen team to maintain top quality.

The ideal candidate has 3–5 years in culinary supervision, strong cost control and HACCP knowledge, and a Diploma or Bachelor’s in Culinary Arts.