74 Kitchen Manager jobs in Indonesia

KITCHEN MANAGER / SOUS CHEF

Job Summary:

Lead and manage Military catering kitchen operations with discipline, precision, and adherence to established systems. Requiring a Kitchen Manager who thrives in structured environments, values teamwork, and consistently delivers excellence under strict military standards.

Key Responsibilities:

• Lead the entire kitchen team to deliver high-volume daily meal production according to Military catering standards.
• Plan and oversee production schedules, ensuring alignment with deployment timelines and operational requirements.
• Supervise kitchen supervisors, line leaders, and all staff to ensure proper delegation, accountability, and efficiency.
• Monitor all stations for quality, consistency, sanitation, and adherence to recipes, portioning, and military hygiene standards.
• Ensure full compliance with HACCP, food safety regulations, and internal SOPs.
• Work closely with procurement and logistics teams to ensure timely supply of raw materials and equipment.
• Manage inventory, track wastage, and implement yield and food cost control systems.
• Conduct training, coaching, and enforce discipline to maintain a high-performance team culture.
• Coordinate daily briefings, reporting, and audits.
• Represent the kitchen during client walkthroughs and site-wide coordination meetings.

Requirements:

• Proven experience managing large-scale or institutional catering (military experience strongly preferred).
• Minimum of 5 years of leadership experience in high-volume kitchen operations.
• Strong leadership skills focused on team performance, discipline, and compliance with strict operational systems.
• In-depth knowledge of HACCP, food safety, and logistics for large-scale catering.
• Ability to work under strict deadlines and standards while maintaining operational excellence.
• Committed to teamwork, accountability, and continuous improvement — no lone-wolf mindset.
• Proficiency in English for both operational and administrative coordination.
• Proficiency in English communication (both spoken and written).
• Willingness and ability to travel internationally for work assignments.
• Can work in a shift schedule.

Please submit your resume and cover letter in English.

Email to :

Put " YOUR NAME - KITCHEN MANAGER" at the email subject.

KITCHEN MANAGER FOR GYUKAKU PRIME PACIFIC PLACE

Requirements (Must-Have)

• Within a reasonable commute (max. 90 minutes preferred) to Pacific Place Mall.
• Minimum 3 years of leadership experience in a similar role, in a mid–high end restaurant or hotel.
• Proven experience managing a full kitchen operation (preparation, cooking, plating, and service flow).
• Hands-on knowledge of yakiniku (Japanese BBQ) and beef handling (cuts, storage, preparation).
• Strong knowledge of food safety and hygiene regulations.
• Understanding of inventory management, food costing, and cost control.
• Ability to train, supervise, and motivate a kitchen team.
• Comfortable working in a high-volume, fast-paced environment.
• Indonesian citizen with full working rights.
• Willing to work shifts, weekends, and public holidays.

Preferred Qualifications

• Honest, responsible, and calm under pressure.
• Experience preparing and grilling a variety of Japanese dishes.
• Familiarity with SOPs and kitchen process improvements.
• Proficient with Excel and basic digital reporting tools.
• Organized, consistent, and proactive in problem-solving.
• Menu development knowledge (ability to contribute ideas for specials, seasonal menus, or improving existing dishes)
• Basic English proficiency (for communicating)

Work Conditions

• 6 days per week (Must be in on weekends & public holidays)
• 10 hours per day (including 1 hour 30 minutes break on weekdays and 1 hour in weekend)

• Minimal lulusan SMK Tata Boga / D3/S1 Perhotelan, Kuliner, atau bidang terkait.
• Pengalaman kerja minimal 2–3 tahun di dapur profesional, terutama sebagai koki atau supervisor dapur.
• Pengalaman sebagai leader tim dapur menjadi nilai tambah.

• Menguasai teknik memasak (pan-fry, grill, boil, baking, dll.).
• Mampu membuat standard recipe (SOP) dan menjaga konsistensi rasa.
• Memahami manajemen stok bahan baku dan kontrol biaya (food cost, waste control).
• Mampu membuat dan menyusun jadwal kerja dapur.
• Familiar dengan sistem kebersihan dapur (HACCP / hygiene & sanitation).

• Mampu memimpin dan mengatur tim dapur (cook, helper, steward).
• Bisa bekerja di bawah tekanan dan dalam lingkungan cepat (fast-paced).
• Memiliki kemampuan untuk melatih dan mengembangkan staf dapur.
• Memiliki kemampuan problem solving untuk menangani kendala operasional.

• Komunikatif dan bisa berkoordinasi dengan tim depan (FOH/front of house).
• Disiplin, detail-oriented, dan bertanggung jawab.
• Punya etos kerja tinggi dan komitmen terhadap kualitas makanan.

PT. SORA BAKERY GROUP sedang membuka lowongan untuk posisi Penuh waktu Kitchen Manager di Masale, Sulawesi Selatan. 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
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Gaji yang diinginkan: Rp5,000,000 - Rp7,000,000 per bulan
• Posisi ini adalah perekrutan yang mendesak.

Deskripsi Pekerjaan:

· Bertanggung jawab atas kegiatan operasional harian & kualitas produksi Bakery

· Memimpin, mengarahkan, dan mengembangkan performance team Kitchen Bakery

· Memahami & memiliki kemampuan dalam pembuatan bakery bagian oven, pengolahan, dan produksi cake

· Memimpin aktivitas persiapan pengolahan, produksi, & finishing produk.

· Bertanggung jawab dan memiliki kemampuan pengoperasionalan & perawatan mesin kitchen

· Bertanggung jawab atas penanganan semua produk setengah jadi dan produk jadi

Kualifikasi yang dibutuhkan:

· Pendidikan SMK/D3/S1 latar belakang pendidikan Kuliner/Tata Boga/ Patiseri

· Pengalaman kerja minimal 1 tahun sebagai Assistant Head Baker, 2 tahun sebagai Head Baker

· Memiliki kemampuan mengolah dan memproduksi variasi olahan roti-pastry.

· Berjiwa kepemimpinan, energik, fast learner, & mampu bekerja dengan efisien.

· Bersedia jadwal kerja shift pagi

· Memiliki pengetahuan & sertivikasi Food Safety Regulation (lebih disukai)

· Diutamakan berdomisili di Medan

· Bersedia mengikuti kegiatan Training di Surabaya/ Jakarta

Company Description

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Role Description

This is a full-time on-site role for a Kitchen Manager at 1O1 URBAN Jakarta Thamrin, located in South Jakarta. The Kitchen Manager will be responsible for overseeing daily kitchen operations, supervising food preparation and cooking, ensuring food quality and safety, managing the culinary team, and maintaining inventory and cost control. Additional responsibilities include menu planning, coordinating with suppliers, and enforcing sanitation and hygiene standards to guarantee a high-quality dining experience for guests.

Qualifications

• Proficiency in Food Preparation and Cooking
• Experience in Food & Beverage management and ensuring Food Quality
• Strong skills in Culinary Management
• Leadership abilities and team management experience
• Excellent organizational and multitasking skills
• Ability to work in a fast-paced environment
• Certification in culinary arts or relevant field is a plus
• Previous experience in a similar role is preferred

CHEF - KITCHEN MANAGER

Job Purpose:

Take full responsibility of the kitchen crew and kitchen well-being. All assigned task to ensure achievement of good QSC score, control food cost, cleanliness and efficiency.

Key Responsibilities:

Business

• Inform the Restaurant Manager regarding kitchenteam issues or concerns.
• Gather feedback on the food and drinks menu together with the Restaurant Manager so that they are always harmonized with the requirements of guests.
• Check and correct(if necessary) the grooming of team members.
• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absence.
• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
• Organize and motivatekitchen team to deliver smooth cooking workplaceso that the satisfaction of guest can be assured.

People / Communication

• An active link between the kitchen and service and is to ensure good communication.
• File documents received(e.g. Suppliers orders,Instruction, Inspection, Memos and Report).
• Notify any repairs/ Maintenance to Restaurant Manager.
• Make good orderand enter correctlyinto the systemand Stock Checklist.
• Giving input in planning work schedules for the restaurant independently each week and obtaining all the most important information in advance.
• Is responsible for cooperating with the Restaurant Managerin checking time record for team members.

Food and Cost Management

• Prepare, cook food and able to developinnovative ideas for newrecipes
  .
• Instruct kitchen crew and other workers in the preparation, cooking, garnishing, and presentation of food.
• Responsible for approvingall prepared food items that leave the kitchen.
• Able to spot problems and resolve them quickly and efficiently
  .
• Inspect supplies, equipment, and work areas to ensure compliance with established standards.
• Monitor food quality, consistency and presentation.
• Manage inventory, food costing, purchasing and stock rotation to minimize waste.

Planning and Administration

• Coordinate planning, budgeting, and purchasing for all the food items.
• Maximize the productivity of the kitchenteam.
• Implement proper sanitation practices to ensure that employeesfollow the standards and regulations required in the kitchen.
• Maintain the highest standards of food safety, hygiene, and sanitation in compliance with company policies and government regulations.
• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
• Perform administrative duties,including ordering suppliesand reporting to the Restaurant Manager.
• Assist Restaurant Managerin the execution of his/herduties and take over some of the routine tasks during his/her absence.
• Execute any other duties as requested by immediate superiors

Job Specifications:

Skills
:

• Specialize in Thai/ Asian/ WesternCuisine
• Strong knowledge of
  food safety regulations and HACCP standards
  (mandatory).
• Excellent leadership, organizational, and communication skills.
• Computer literate in Word, Excel, PowerPoint

Education
:

• At least Professional Certificate in CulinaryArts or any related fields

Experience
:

• At least 7 yearsof experience in management of Kitchen Team, Food Cost and Food Quality control.

• Create and update menus based on seasonal ingredients and customer preferences.
• Ensure dishes are cost-effective and align with restaurant style.
• Lead daily food preparation and ensure high-quality cooking standards.
• Supervise plating and presentation of dishes.
• Train, schedule, and supervise kitchen staff.
• Ensure teamwork, discipline, and efficient workflow in the kitchen.
• Monitor inventory levels and order supplies as needed.
• Control food costs and minimize waste.
• Maintain cleanliness and organization of the kitchen.
• Ensure compliance with food safety and hygiene standards.
• Manage and adhere to all existing accreditations.
• Taste and inspect dishes to maintain consistent quality.
• Handle customer feedback and adjust recipes or methods when needed.
• Ensure kitchen equipment is clean and in working condition.
• Report and arrange for repairs or maintenance when necessary.
• Generate increased business with value for money offering.

Deskripsi Pekerjaan:

• Menjalankan kegiatan di seluruh Operational Kitchen dan melakukan supervisi terhadap Staff
• Memberikan training kepada seluruh Staff di Kitchen
• Bertanggungjawab untuk kebersihan dan sanitasi di area Kitchen dan seluruh staff

Persyaratan:

• Maksimum Usia 35 tahun
• Memiliki latar belakang pendidikan hospitality dan pengalaman minimum 2 tahun sebagai sous chef
• Memiliki kepemimpinan dan komunikasi yang baik
• Memiliki passion dan kreativitas yang tinggi dalam memasak dan memahami cara perhitungan cost
• Menyiapkan dan menghasilkan makanan berkualitas menggunakan resep dan porsi yang telah ditentukan oleh perusahaan
• Memiliki pengalaman Indonesian or Western Food