Lowongan Kerja North Kuta Posisi Chef di PT Magic Garden Cafe

• Design the main and special menus according to the restaurant concept.
• Test and modify recipes to ensure taste, quality, and consistency.
• Create a list of ingredients needed based on the planned menu.
• Set the pricing of dishes by calculating food costs and profit margins.

2. Procurement and Ingredient Management

• Collaborate with suppliers to select high-quality ingredients and negotiate prices.
• Ensure all necessary ingredients are ordered and available before the opening.
• Manage storage of ingredients to maintain freshness and prevent wastage.

3. Kitchen Team Recruitment

• Recruit and select kitchen staff, including sous chefs, cooks, kitchen porters, and others.
• Train kitchen staff on standard operating procedures (SOP), recipes, and cooking techniques.
• Foster a strong work culture in the kitchen by maintaining team communication and motivation.

4. Creating Kitchen SOPs

• Develop SOPs for all kitchen operations, including workflows, sanitation, cleanliness, and food safety.
• Set high cleanliness standards that comply with local health regulations.
• Ensure efficient workflows are established to maintain operational efficiency and food consistency.

5. Kitchen Setup

• Arrange the kitchen layout to ensure smooth workflow.
• Ensure all kitchen equipment is available, functioning properly, and ready for use.
• Work with the restaurant manager to ensure that kitchen equipment meets operational needs.

6. Budget and Cost Control

• Manage the kitchen budget, including control over ingredient costs, labor, and equipment.
• Closely monitor food costs to maintain profitability.
• Identify areas where efficiency can be improved without compromising quality.

7. Coordination with Other Departments

• Collaborate with the General Manager, restaurant manager, and other departments to ensure alignment in preopening plans.
• Participate in management meetings related to the restaurant’s opening preparations.

8. Kitchen Supervision and Trial Runs

• Oversee kitchen operations during trial runs (soft opening).
• Adjust kitchen operations based on feedback from staff and guests before the grand opening.

9. Service and Quality Assurance

• Maintain high standards of food quality in terms of presentation, taste, and serving time.
• Ensure guests have a culinary experience that aligns with the restaurant’s vision.

10. Inventory and Stock Management

• Develop and manage an efficient inventory system for ingredients and kitchen equipment.