Assistant Kitchen Manager - Pre-Opening (Surabaya)

PT Selera Nikmat Nusantara · 📍 Gresik, Jawa Timur · Diposting 2026-10-03

FULL_TIME⭐ TERVERIFIKASI

Rp 5.800.000 - Rp 7.800.000 per bulan

Join PT Selera Nikmat Nusantara as an Assistant Kitchen Manager for our exciting pre-opening project in Surabaya! We are seeking a dynamic and experienced culinary professional to support our kitchen operations and ensure the highest standards of food quality, hygiene, and customer satisfaction. This is a unique opportunity to be part of our team as we embark on this new culinary adventure in Gresik.

As an Assistant Kitchen Manager, you will play a crucial role in overseeing the kitchen's daily operations, managing a team of chefs and kitchen staff, and ensuring that our menu is executed flawlessly. You will work closely with our Head Chef to maintain consistency in food quality and presentation. This role offers a dynamic and challenging environment, with the chance to grow and develop your skills in a fast-paced, high-energy setting.

📋 Tanggung Jawab Pekerjaan

Oversee daily kitchen operations, including staff scheduling, inventory management, and food cost control.
Ensure compliance with health and safety regulations, including HACCP and food safety standards.
Train and mentor kitchen staff to maintain high standards of food quality and hygiene.
Collaborate with the Head Chef to develop and implement menu strategies and special promotions.
Monitor and maintain kitchen equipment and utensils to ensure optimal performance.
Conduct regular quality checks and inspections to ensure food safety and quality.
Manage waste and loss control to optimize food costs and minimize environmental impact.
Assist in the development and implementation of standard operating procedures (SOPs) for kitchen operations.

🎓 Kualifikasi & Syarat

Minimum 3 years of experience as a Kitchen Manager or similar role in the food service industry.
Proven experience in managing a team of chefs and kitchen staff.
Strong knowledge of food safety regulations, including HACCP and ISO 22000.
Certification in food safety and hygiene (e.g., ServSafe, HACCP, or equivalent).
Experience in inventory management and food cost control.
Excellent communication and leadership skills.
Ability to work in a fast-paced, high-pressure environment.
Familiarity with kitchen management software, such as QuickBooks or similar.