Lowongan Kerja Jakarta Selatan Posisi Head Chef di KOPIKINA INDONESIA

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Perusahaan	KOPIKINA INDONESIA
Posisi	Head Chef
Tempat	Jakarta Selatan
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

Key Responsibilities:

1. Menu Planning & Creation:
  – Develop and update seasonal menus, including appetizers, entrées, desserts, and specials.
  – Ensure dishes reflect the bistro’s concept and culinary standards.
  – Incorporate locally sourced ingredients when possible.

2. Kitchen Management:
  – Oversee all aspects of the kitchen operation, ensuring efficient workflows and high standards of food production.
  – Ensure all kitchen equipment is in good working order and report any issues for repair.
  – Manage kitchen inventory, order supplies, and track food costs to ensure the restaurant remains within budget.
  – Implement portion control and reduce waste.

3. Team Leadership:
  – Supervise and mentor kitchen staff, including demi chefs, cooks, cook helpers, and dishwashers.
  – Train new kitchen employees on cooking techniques, health and safety standards, and restaurant policies.
  – Schedule and manage kitchen shifts to ensure proper staffing during peak hours.

4. Quality Control & Standards:
  – Ensure all dishes are prepared and presented according to bistro standards and customer expectations.
  – Maintain cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.
  – Monitor the quality and consistency of dishes being sent out from the kitchen.

5. Collaboration:
  – Work closely with front-of-house leader to ensure smooth service and a positive customer experience.
  – Address customer complaints or requests related to food promptly and professionally.
  – Participate in meetings with the management team to discuss menu changes, promotions, and customer feedback.

6. Cost Control & Budgeting:
  – Monitor food cost, waste, and labor efficiency to ensure the kitchen operates within budget.
  – Develop and implement cost-effective menu items without sacrificing quality.
  – Assist in creating financial goals for the kitchen and restaurant.

7. Health & Safety Compliance:
  – Ensure kitchen hygiene and food safety protocols are adhered to at all times.
  – Maintain accurate records of food safety and health inspections.
  – Stay updated on industry standards and regulations regarding health and safety.

Skills & Attributes:
– Minimum 2 years of experience as a Head Chef, preferably in a bistro or similar dining establishment.
– Strong leadership and team-building skills.
– Excellent organizational and time-management abilities.
– Creative thinking with a passion for food innovation.
– Ability to thrive under pressure and manage stress effectively.
– Strong attention to detail in both food quality and cleanliness.
 

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