Lowongan Kerja Pemenang Posisi Executive Chef di Mama Pizza

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Perusahaan	Mama Pizza
Posisi	Executive Chef
Tempat	Pemenang
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 30.075.000
Gaji Max	Rp. 40.075.000

EXECUTIVE CHEF

Position Summary:
The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest quality of food production, maintaining kitchen efficiency, and leading a team of chefs and kitchen staff. They are also accountable for menu development, inventory control, cost management, hygiene standards, and fostering a positive and productive work environment.

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Key Responsibilities:

1. Leadership & Management

• Lead, train, and supervise the kitchen brigade.

• Set performance standards and conduct staff evaluations.

• Foster a culture of teamwork, discipline, and respect.

2. Menu Planning & Development

• Design seasonal and innovative menus aligned with the restaurant’s concept.

• Develop and test recipes, ensuring consistency and quality.

• Accommodate dietary requirements and customer feedback.

3. Kitchen Operations

• Oversee food preparation and cooking processes.

• Ensure all dishes are prepared to spec, on time, and to high standards.

• Maintain cleanliness and organization of all kitchen areas.

4. Cost Control & Budgeting

• Monitor food cost, labor cost, and waste.

• Manage inventory, ordering, and supplier relationships.

• Ensure portion control and minimize spoilage.

5. Quality Assurance

• Maintain high standards of food quality, taste, and presentation.

• Implement and enforce HACCP and food safety protocols.

• Conduct regular kitchen inspections.

6. Collaboration & Communication

• Coordinate with restaurant managers, F&B managers, and front-of-house teams.

• Attend management meetings and contribute to strategic planning.

• Communicate effectively with suppliers and stakeholders.

7. Innovation & Trends

• Stay updated on culinary trends and competitor offerings.

• Implement creative plating and modern cooking techniques.

• Encourage experimentation and continuous learning within the team.

GLOSSARY

Leadership & Management (Detailed)

• Recruit, hire, and onboard qualified kitchen staff including sous chefs, line cooks, and prep cooks.

• Set clear performance expectations and job responsibilities for each kitchen role.

• Create and manage staff schedules based on business volume, ensuring optimal coverage without overstaffing.

• Lead by example by being present during peak service hours, maintaining professionalism, and actively participating in kitchen operations.

• Supervise prep and service to ensure food is being cooked, plated, and served according to quality standards and timing.

• Conduct daily briefings and debriefings with the kitchen team to discuss specials, service notes, and areas of improvement.

• Observe and correct staff performance in real-time, offering coaching, retraining, or disciplinary action as needed.

• Provide ongoing training to improve culinary techniques, time management, and teamwork.

• Develop internal growth plans, mentoring promising team members for promotion (e.g., from commis to line cook, or line cook to sous chef).

• Resolve interpersonal conflicts in the kitchen promptly and professionally.

• Conduct monthly performance reviews and give constructive feedback tied to clear metrics and observations.

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