Head Kitchen

Head Kitchen

Head Kitchen (Kopi Satu Tudju dan Project Baru Coffee Shop) Role Objective Memastikan seluruh operasional dapur berjalan konsisten, efisien, dan sesuai standar kualitas, sehingga produk yang dihasilkan aman, enak, dan scalable. Key Responsibilities 1. Daily Kitchen Operations - Memimpin aktivitas dapur harian (prep, cooking, plating, cleaning) - Memastikan semua SOP dijalankan dengan disiplin - Mengatur workflow agar service cepat & smooth (especially peak hours) 2. Food Quality & Consistency - Menjaga rasa, porsi, dan tampilan sesuai standard brand - Melakukan QC terhadap bahan baku & produk jadi - Handle komplain terkait produk (taste, quality, hygiene) 3. Food Safety & Hygiene - Memastikan standar kebersihan dapur sesuai regulasi (Halal, PIRT, dll) - Kontrol penyimpanan bahan (FIFO, suhu, labeling) - Mengurangi risiko kontaminasi & waste 4. Inventory & Cost Control - Monitor stok harian & forecast kebutuhan bahan -Mengontrol food cost & meminimalkan waste/shrinkage - Koordinasi dengan purchasing untuk kebutuhan bahan baku 5. Team Leadership & Training - Mengatur jadwal tim kitchen - Training staff baru & existing (SOP, recipe, hygiene) - Membangun budaya kerja disiplin & ownership di dapur 6. Performance & Reporting Monitoring KPI kitchen: - Food cost % - Waste level - Order preparation time - Product consistency score - Report harian/mingguan ke Ops / Management Key Requirements - Pengalaman min. 2–3 tahun di kitchen (leader level lebih diutamakan) - Strong di operational discipline & execution - Paham food safety & kitchen standard - Leadership kuat, bisa manage team & pressure - Detail-oriented & problem solver Success Metrics (What Good Looks Like) - Produk selalu konsisten (taste, portion, plating) - Food cost terkendali sesuai target - Waste rendah & inventory rapi - Tim kitchen stabil & produktif - Service time cepat tanpa kompromi kualitas