Senior Specialist Catering

PT Amman Mineral Nusa Tenggara; Nusa Tenggara Barat; On-site; IDR 400,000,000 - 650,000,000; Full time

Job summary

PT Amman Mineral Nusa Tenggara is seeking an experienced Catering Operations Manager for a site-based role at West Sumbawa. You will lead HACCP programs, maintain regulatory compliance, and drive safe, nutritious meals for workers.

The role requires extensive experience in large-scale catering, strong leadership, and excellent communication. The position emphasizes safety, quality, and continuous improvement in a mining environment.

Qualifications

• Bachelor's degree or higher in hospitality management, culinary arts, or food technology.
• 10+ years in managing catering services with focus on HACCP and food safety.
• Experience in remote mining/heavy industries or cruise sectors is a plus.

Responsibilities

• Oversee HACCP implementation and continuous improvement across catering operations.
• Ensure compliance with Indonesian food safety regulations and company food safety standards.
• Lead audits, inspections, and hygiene assessments; drive corrective actions.

Skills

HACCP

Food safety

Audit & inspection

Leadership

Communication skills

Regulatory compliance

Data analysis

Training & development

Regulatory reporting

Hygiene management

Education

Bachelor's degree in hospitality management

Food technology or related field

Tools

MS Office

Job description

Working Location: Site Based – West Sumbawa

Some of your duties will include:

To manage and continuously improve all catering and food service operations with a primary focus on HACCP compliance, food safety systems, and culinary management, ensuring the delivery of safe, high‑quality, nutritious meals in accordance with Indonesian regulations, company standards, and international best practice.

A. Food Safety, HACCP & Regulatory Compliance

Implement, maintain, and continuously improve HACCP systems across all catering operations.

Ensure full compliance with Indonesian food safety and public health regulations; Company HSE, Food Safety, and Quality Management Systems.

Conduct systematic hazard analysis and critical control point monitoring for Food receiving, storage, preparation, cooking, holding, and distribution.

Lead routine food safety inspections, internal audits, and hygiene assessments.

Ensure strict adherence to: Personal hygiene standards, Cleaning and sanitation programs, Temperature control and food traceability requirements

Investigate food safety incidents, deviations, or complaints and ensure effective corrective actions.

Prepare, validate, and submit food safety inspection and audit reports.

Act as the catering focal point for internal, external, and regulatory audits.

B. Catering & Culinary Operations Management

Manage daily catering operations to ensure: Consistent food quality and taste, Balanced nutrition, Cultural and dietary suitability

Oversee menu planning with culinary teams to meet: Nutritional standards, P.O.B. requirements, Operational efficiency and cost controls

Monitor food production processes to ensure: Standard recipes and specifications are followed, Portion control and yield targets are achieved

Enforce professional kitchen discipline, workflow efficiency, and cleanliness standards.

Drive continuous improvement in food presentation, service quality, and customer satisfaction.

C. People, Contractor & Resource Management

Supervise catering supervisors, kitchen personnel, and business partners in line with: HACCP, Food Safety & Hygiene, HSE requirements

Ensure catering personnel are trained and competent in food safety practices.

Monitor performance of catering contractors and suppliers against agreed standards.

Review, control, and approve food‑related chemicals and cleaning agents.

Ensure safe storage, labelling, and usage of all chemicals in food service areas.

Coordinate manpower deployment to meet operational demand while maintaining hygiene standards.

D. Reporting, Monitoring & Administration

Prepare daily, weekly, and monthly reports covering: Catering operations performance, P.O.B. food service data, Food safety and hygiene compliance, Issues, risks, and improvement actions

Maintain accurate and auditable records including Temperature monitoring logs, Cleaning and sanitation schedules, Training and competency records, Inspection, audit, and incident documentation

Provide reliable data and analysis to support management decisions.

Promote a strong food safety and hygiene culture within catering operations.

Coach and develop supervisors and food handlers on HACCP and best practices.

Identify and implement continuous improvement opportunities in: Food safety, Operational efficiency, Cost control

Actively supports company values, discipline, and ethical standards.

What skills and experience do you need?

Bachelor’s degree in hospitality management, Culinary Arts, Food Technology, Nutrition or related field.

At least 10 years of experience in managing catering services, with at least 4 years as Senior Specialist/ Coordinator Catering/ Food & Beverages; Catering or food service operations; Demonstrated hands on experience implementing and managing HACCP systems. Working experience in the remote mining/ EPC/ Heavy industries or star cruise industries as additional consideration.

Proven experience in managing large-scale catering operations, including menu planning, food procurement, preparation, and service delivery

Have a knowledge of Catering scope of work and food scope details; Have a knowledge about the operation of kitchen Equipment’s and capable to analyses the catering work process for improvement.

Possess strong expertise in HACCP and food safety systems, complemented by solid experience in managing catering and culinary operations include overseeing hygiene, sanitation, and food control programs while utilizing data analysis and operational reporting to enhance performance. Able to supervise contractors and workforce teams to ensure consistent compliance with quality and safety standards.

Hold HACCP Certification along with Food Safety & Hygiene and HSE Certifications, while Supervisory or Culinary Leadership Training is preferred

Strong leadership and organizational, scheduling & time management skills; Experience in managing and leading a diverse team of employees; Problem detection and resolution skills essential.

Excellent communication skills in English both verbal and written and computer literate.

Mining, Minerals & Metals 1,001-5,000 employees

Amman Mineral International (AMMAN) is the second-largest copper-and-gold mining company in Indonesia, operating the Batu Hijau mine on the island of Sumbawa. In all aspects of business and operations, AMMAN adheres to international standards of corporate governance, sustainability, and environmental responsibility.

The corporate vision is to be a transformative organization creating a legacy of best. This vision reflects the commitment to achieve excellence in all operational aspects. Through optimal operational efficiency and astute financial management, AMMAN can maintain a cost of production lower than sales revenue even during the most-challenging phases of a market cycle.

AMMAN continues to encourage “brave thinking” from all employees. Innovative ideas, from whatever source, are evaluated without prejudice and implemented if found useful. This concept is also applied to programs to improve the welfare of local communities. Through “brave thinking”, AMMAN has become a role model for other business entities striving for operational excellence and good environmental stewardship.

Amman Mineral International (AMMAN) is the second-largest copper-and-gold mining company in Indonesia, operating the Batu Hijau mine on the island of Sumbawa. In all aspects of business and operations, AMMAN adheres to international standards of corporate governance, sustainability, and environmental responsibility.

The corporate vision is to be a transformative organization creating a legacy of best. This vision reflects the commitment to achieve excellence in all operational aspects. Through optimal operational efficiency and astute financial management, AMMAN can maintain a cost of production lower than sales revenue even during the most-challenging phases of a market cycle.

AMMAN continues to encourage “brave thinking” from all employees. Innovative ideas, from whatever source, are evaluated without prejudice and implemented if found useful. This concept is also applied to programs to improve the welfare of local communities. Through “brave thinking”, AMMAN has become a role model for other business entities striving for operational excellence and good environmental stewardship.