Senior Cloud Kitchen Operations Manager (Remote)
Posted 13 days ago
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Job Description
Key Responsibilities:
- Oversee the daily operations of multiple cloud kitchen locations, ensuring adherence to food safety standards and operational procedures.
- Develop and implement strategies to optimize kitchen workflow, reduce waste, and improve delivery times.
- Manage inventory, procurement, and vendor relationships to ensure cost-effectiveness and supply chain reliability.
- Lead, train, and motivate kitchen staff and site managers, fostering a culture of high performance and continuous improvement.
- Analyze operational data and key performance indicators (KPIs) to identify areas for improvement and implement corrective actions.
- Collaborate with technology partners to ensure seamless integration and utilization of kitchen management software and delivery platforms.
- Develop and enforce quality control measures to maintain consistent food quality and customer satisfaction.
- Manage operational budgets, control costs, and drive profitability for each kitchen location.
- Identify new opportunities for operational efficiency and business expansion.
- Ensure compliance with all local health and safety regulations.
Qualifications:
- Bachelor's degree in Hospitality Management, Business Administration, or a related field.
- Minimum of 6 years of experience in food service operations, with at least 3 years in a management role, preferably within a cloud kitchen or multi-site restaurant environment.
- Proven experience in optimizing kitchen operations, supply chain management, and cost control.
- Strong understanding of food safety regulations and best practices.
- Excellent leadership, communication, and problem-solving skills.
- Ability to analyze operational data and make informed decisions.
- Proficiency in using kitchen management software and delivery platforms.
- Demonstrated ability to manage teams remotely and drive performance.
Sous Chef
Posted 1 day ago
Job Viewed
Job Description
PT. ENCINA FERNANDES BALI sedang membuka lowongan untuk posisi Penuh waktu Sous Chef di Ubud, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.
Persyaratan untuk peran ini:
- Tersedia jam fleksibel
- Gaji yang diinginkan: Rp6,000,000 per bulan
Tugas Utama Sous Chef
Membantu Executive Chef
Membantu dalam perencanaan menu, resep, dan presentasi makanan.
- Mengganti peran Executive Chef saat chef utama tidak ada.
Mengawasi Operasional Dapur
Memastikan seluruh proses produksi makanan berjalan lancar dan sesuai standar.
- Mengatur pembagian tugas cook dan kitchen staff sesuai shift dan beban kerja.
- Menjaga kualitas dan konsistensi cita rasa setiap hidangan.
Kontrol Kualitas dan Kebersihan
Memastikan semua makanan disiapkan sesuai standar kebersihan dan keamanan pangan (HACCP).
- Melakukan pengecekan bahan baku agar selalu segar dan layak konsumsi.
- Memastikan area dapur selalu bersih, rapi, dan higienis.
Manajemen Stok dan Pengadaan
Mengontrol penggunaan bahan makanan agar efisien dan tidak ada pemborosan.
- Membantu dalam melakukan pemesanan bahan baku ke bagian purchasing.
- Melakukan inventaris bahan dan peralatan dapur secara berkala.
sous chef
Posted 1 day ago
Job Viewed
Job Description
Jobs Description
Controlling and directing the food preparation process.
Creating menu items, recipes and developing dishes ensuring variety and quality.
Determining food inventory needs, stocking and ordering.
Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
Being responsible for health and safety.
Being responsible for food hygiene practices.
Controlling and directing the food preparation process and any other relative activities.
Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
Qualification
Proven experience as Sous Chef or related positions.
Exceptional proven ability of kitchen management, in inventory, financial reports.
Ability in dividing responsibilities and monitoring progress.
Up-to-date with culinary trends and optimized kitchen processes.
Good understanding of useful computer programs (MS Office, restaurant management software, POS).
Credentials in health and safety training.
Degree in Culinary science or related certificate.
Experience using relevant technology and equipment.
Experience in reporting and emergency response planning.
Excellent communication and interpersonal skills.
Outstanding organizational and leadership skills.
Committed and reliable.
Good English communication
Sous Chef
Posted 1 day ago
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Job Description
Organization- Alila Ubud
Summary
Sous Chef
A tranquil hillside retreat that sits high up on the edge of the rich green Ayung River valley in Bali's central foothills. Blending contemporary design and traditional Balinese architecture, the secluded courtyards, spacious terraces and private gardens create an intimate feeling like none other. At Alila, a Hyatt brand, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Management team, Sous Chef is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the Executive Sous Chef
Sous Chef at Alila Ubud plays a critical role in fostering a positive work culture and ensuring operational excellence across all areas of Kitchen. This role partners with department heads and senior leadership to lead initiatives that attract, develop, and retain top talent while upholding Alila and Hyatt's purpose:
"We care for people so they can be their best."
*Requirement *
- Diploma or degree in Culinary Arts or a related field from a recognized culinary school.
- HACCP Certification is a plus.
- Minimum 3–5 years of progressive kitchen experience in a 4- or 5-star hotel or fine dining restaurant.
- Experience in Western and Asian cuisine; knowledge of local Balinese or Indonesian dishes is an advantage.
- Strong leadership and team management skills.
- Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory.
- High standards of hygiene and cleanliness.
- Ability to train and mentor junior team members.
- Good understanding of food allergens and dietary requirements.
- Creativity in presentation and recipe development.
- Ability to work under pressure and in a fast-paced environment.
- Strong organizational skills and attention to detail.
- Flexible and adaptable to shifting schedules and business needs.
- Positive attitude, team-oriented, and collaborative spirit.
- Strong communication and interpersonal skills.
Qualifications
Sous Chef
A tranquil hillside retreat that sits high up on the edge of the rich green Ayung River valley in Bali's central foothills. Blending contemporary design and traditional Balinese architecture, the secluded courtyards, spacious terraces and private gardens create an intimate feeling like none other. At Alila, a Hyatt brand, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Management team, Sous Chef is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the Executive Sous Chef
Sous Chef at Alila Ubud plays a critical role in fostering a positive work culture and ensuring operational excellence across all areas of Kitchen. This role partners with department heads and senior leadership to lead initiatives that attract, develop, and retain top talent while upholding Alila and Hyatt's purpose:
"We care for people so they can be their best."
*Requirement *
- Diploma or degree in Culinary Arts or a related field from a recognized culinary school.
- HACCP Certification is a plus.
- Minimum 3–5 years of progressive kitchen experience in a 4- or 5-star hotel or fine dining restaurant.
- Experience in Western and Asian cuisine; knowledge of local Balinese or Indonesian dishes is an advantage.
- Strong leadership and team management skills.
- Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory.
- High standards of hygiene and cleanliness.
- Ability to train and mentor junior team members.
- Good understanding of food allergens and dietary requirements.
- Creativity in presentation and recipe development.
- Ability to work under pressure and in a fast-paced environment.
- Strong organizational skills and attention to detail.
- Flexible and adaptable to shifting schedules and business needs.
- Positive attitude, team-oriented, and collaborative spirit.
- Strong communication and interpersonal skills.
Sous Chef
Posted 1 day ago
Job Viewed
Job Description
Ini Vie sedang membuka lowongan untuk posisi Penuh waktu Sous Chef di Kerobokan Kelod, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.
Kualifikasi pekerjaan:
- Mencari kandidat untuk bekerja pada:
- Senin: Pagi, Siang
- Selasa: Pagi, Siang
- Rabu: Pagi, Siang
- Kamis: Pagi, Siang
- Jum'at: Pagi, Siang
- Sabtu: Pagi, Siang
Ditempatkan di MONOLOCALE RESORT SEMINYAK
Qualifikasi
Memiliki pengalaman yang sama 1 - 3 tahun
Cepat beradaptasi
Memiliki kemampuan komunikasi yang baik
Mampu mengatur, memprioritaskan tugas, dan mengelola banyak pekerjaan dalam lingkungan yang bergerak cepat.
Membangun dan menjaga hubungan kerja yang baik dengan tim untuk mencapai tujuan bersama.
Dapat bergabung segera
Sous Chef
Posted 1 day ago
Job Viewed
Job Description
PT Dewata Harapan Lestari sedang membuka lowongan untuk posisi Penuh waktu Sous Chef di Kerobokan Kelod, Kabupaten Badung. Lamar sekarang untuk menjadi bagian dari tim kami.
Kualifikasi pekerjaan:
- Mencari kandidat untuk bekerja pada:
- Senin: Siang, Pagi
- Selasa: Siang, Pagi
- Rabu: Siang, Pagi
- Kamis: Siang, Pagi
- Jum'at: Siang, Pagi
- Sabtu: Siang, Pagi
- Minggu: Siang, Pagi
- Pelamar harus memiliki KTP
- Gaji yang diinginkan: Rp5,000,000 - Rp8,000,000 per bulan
- Posisi ini adalah perekrutan yang mendesak.
Younghee Bali is looking for a dedicated and passionate Sous Chef to join our kitchen team
Requirements:
Previous experience as a Sous Chef or similar role.
Strong leadership and teamwork skills.
Able to work under pressure in a fast-paced environment.
Good knowledge of kitchen hygiene and food safety.
Responsibilities:
Assist the Head Chef with daily kitchen operations.
Ensure food quality, hygiene, and presentation standards are met.
Supervise and support kitchen staff.
Monitor inventory levels and support in ordering and stock control.
If you're enthusiastic about food, highly organized, and ready to grow your culinary career in a dynamic environment , we'd love to meet you
Sous Chef
Posted 1 day ago
Job Viewed
Job Description
Lemongrass Thai - Brunch Club Bali sedang membuka lowongan untuk posisi Penuh waktu Sous Chef di Legian, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.
Persyaratan untuk peran ini:
- Tersedia jam fleksibel
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Sous Chef
Posted 1 day ago
Job Viewed
Job Description
A tranquil hillside retreat that sits high up on the edge of the rich green Ayung River valley in Bali's central foothills. Blending contemporary design and traditional Balinese architecture, the secluded courtyards, spacious terraces and private gardens create an intimate feeling like none other. At Alila, a Hyatt brand, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Management team, Sous Chef is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the Executive Sous Chef
Sous Chef at Alila Ubud plays a critical role in fostering a positive work culture and ensuring operational excellence across all areas of Kitchen. This role partners with department heads and senior leadership to lead initiatives that attract, develop, and retain top talent while upholding Alila and Hyatt's purpose:
"We care for people so they can be their best."
*Requirement *
- Diploma or degree in Culinary Arts or a related field from a recognized culinary school.
- HACCP Certification is a plus.
- Minimum 3–5 years of progressive kitchen experience in a 4- or 5-star hotel or fine dining restaurant.
- Experience in Western and Asian cuisine; knowledge of local Balinese or Indonesian dishes is an advantage.
- Strong leadership and team management skills.
- Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory.
- High standards of hygiene and cleanliness.
- Ability to train and mentor junior team members.
- Good understanding of food allergens and dietary requirements.
- Creativity in presentation and recipe development.
- Ability to work under pressure and in a fast-paced environment.
- Strong organizational skills and attention to detail.
- Flexible and adaptable to shifting schedules and business needs.
- Positive attitude, team-oriented, and collaborative spirit.
- Strong communication and interpersonal skills.
*Sous Chef *
A tranquil hillside retreat that sits high up on the edge of the rich green Ayung River valley in Bali's central foothills. Blending contemporary design and traditional Balinese architecture, the secluded courtyards, spacious terraces and private gardens create an intimate feeling like none other. At Alila, a Hyatt brand, we believe our guests select us because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences. As a member of the hotel Management team, Sous Chef is a highly visible role with exposure to Senior and Corporate Leadership. This position reports to the Executive Sous Chef
Sous Chef at Alila Ubud plays a critical role in fostering a positive work culture and ensuring operational excellence across all areas of Kitchen. This role partners with department heads and senior leadership to lead initiatives that attract, develop, and retain top talent while upholding Alila and Hyatt's purpose:
"We care for people so they can be their best."
*Requirement *
- Diploma or degree in Culinary Arts or a related field from a recognized culinary school.
- HACCP Certification is a plus.
- Minimum 3–5 years of progressive kitchen experience in a 4- or 5-star hotel or fine dining restaurant.
- Experience in Western and Asian cuisine; knowledge of local Balinese or Indonesian dishes is an advantage.
- Strong leadership and team management skills.
- Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory.
- High standards of hygiene and cleanliness.
- Ability to train and mentor junior team members.
- Good understanding of food allergens and dietary requirements.
- Creativity in presentation and recipe development.
- Ability to work under pressure and in a fast-paced environment.
- Strong organizational skills and attention to detail.
- Flexible and adaptable to shifting schedules and business needs.
- Positive attitude, team-oriented, and collaborative spirit.
- Strong communication and interpersonal skills.
Jr. Sous Chef
Posted 20 days ago
Job Viewed
Job Description
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Bali Kuta Resort, Jalan Pantai Kuta, Kuta, Bali, Indonesia, 80361VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
Executive Sous Chef
Posted 13 days ago
Job Viewed
Job Description
Responsibilities:
- Assist the Executive Chef in managing all kitchen operations.
- Oversee daily food preparation, ensuring quality and consistency.
- Lead, train, and mentor kitchen staff.
- Develop and execute innovative menu items and specials.
- Manage inventory, ordering, and supplier relations.
- Control food costs and minimize waste.
- Maintain highest standards of hygiene, sanitation, and food safety.
- Ensure timely and efficient service during all meal periods.
- Collaborate on menu planning and recipe development.
- Uphold the restaurant's culinary standards and brand reputation.
- Proven experience as a Sous Chef or Executive Sous Chef in a reputable establishment.
- Strong culinary background with expertise in various cooking techniques and cuisines.
- Excellent leadership, team management, and communication skills.
- Proficiency in inventory management and cost control.
- Knowledge of food safety and sanitation regulations.
- Ability to work effectively under pressure in a fast-paced environment.
- Culinary degree or equivalent professional certification is preferred.
- Creative and passionate about food and presentation.