Kitchen operations manager

Requirements:

• Minimum 5 years of experience in professional kitchen operations, with at least 2 years in a managerial or senior leadership position.
• Strong experience managing restaurant, catering, banquet, or multi-outlet kitchen operations.
• Strong leadership and team management capabilities.
• Able to oversee daily kitchen operations across multiple sections or outlets.
• Experienced in kitchen manpower planning, scheduling, training, and performance management.
• Strong knowledge of food costing, recipe costing, inventory control, purchasing, and waste management.
• Able to establish and implement kitchen SOPs and operational standards.
• Strong understanding of food safety, hygiene, sanitation, and HACCP principles.
• Able to monitor food quality, consistency, productivity, and operational efficiency.
• Experienced in budgeting and controlling kitchen operational costs.
• Able to coordinate effectively with Operations, Purchasing, Finance, HR, and Management.
• Strong analytical, organizational, and problem-solving skills.
• Good English communication skills, both spoken and written.
• Professional, accountable, and results-oriented.
• Willing to travel between outlets or event locations when required.
• Preferably already residing in Bali.
• Available immediately.