Job description for Kitchen Manager at ONNI House
Job Responsibilities
- Oversee daily kitchen operations, including food preparation, production, service, and overall kitchen workflow.
- Ensure food quality, taste, portion, presentation, and consistency are maintained according to company standards.
- Lead and supervise the kitchen team, including work scheduling, task allocation, training, discipline, and performance monitoring.
- Monitor raw material inventory, stock usage, product yield, wastage, and kitchen supplies.
- Monitor and control food cost, COGS, wastage, and kitchen expenses to achieve operational targets.
- Prepare kitchen operational reports and support budgeting and cost control activities.
- Ensure kitchen operations follow food safety, hygiene, sanitation, and HACCP principles.
- Conduct regular quality control and ensure proper food preparation, handling, storage, labeling, inventory procedures.
- Ensure kitchen SOPs, standardized recipes, portioning, and production procedures are properly implemented by the team.
- Coordinate with Purchasing, Operations, Finance/Cost Control, and other related departments to support smooth kitchen operations.
- Identify operational issues and implement practical solutions to improve kitchen efficiency, productivity, quality, and cost control.
- Conduct regular kitchen inspections and ensure cleanliness, equipment condition, workplace safety, and maintenance requirements are properly monitored.
- Support staff training and development to improve kitchen skills, productivity, discipline, and product consistency.
- Support new outlet openings, operational preparation, and kitchen setup when required.
- Be willing to travel and support operations across ONNI House branches in Jakarta as required.
Requirements
- Minimum 2–3 years of experience as a Kitchen Manager, Head Chef, Kitchen Supervisor, or similar position.
- Strong understanding of daily kitchen operations, food production, food quality, hygiene, sanitation, and food handling standards.
- Good understanding of food safety and HACCP principles.
- Good understanding of food cost, COGS, inventory control, yield, wastage, and kitchen operational expenses.
- Proficient in Microsoft Office, particularly Excel, for operational reporting and basic cost analysis.
- Strong leadership and people management skills; firm, disciplined, and able to lead the kitchen team effectively.
- Good problem-solving and decision-making skills, especially in handling day-to-day operational issues.
- Good communication and coordination skills.
- Strong attention to detail, cleanliness, food quality, and product consistency.
- Able to work under pressure and manage a fast-paced kitchen environment.
- Willing to be mobile and assigned to different ONNI House branches in Jakarta.
- Flexible with working hours, including weekends, public holidays, and peak operational periods.
- Experience in restaurant, café, hotel, central kitchen, or multi-outlet F&B operations is preferred.
