Lowongan Kerja South Tangerang Posisi Sous Chef – Kitchen Operations & Development di PT Bahtera Ritel Indonesia

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Perusahaan	PT Bahtera Ritel Indonesia
Posisi	Sous Chef – Kitchen Operations & Development
Tempat	South Tangerang
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

Key Responsibilities

Kitchen Flow & Operations

• Design and implement efficient kitchen workflows and systems for smooth daily operations.

• Evaluate and refine existing kitchen flow without compromising quality or consistency.

• Maintain kitchen readiness, cleanliness, and compliance with hygiene and safety standards.

Product Development & Adaptation

• Collaborate with R&D to adjust recipes and production methods for scaling (e.g., small-to-large batch adjustments).

• Modify existing menu items for special events (e.g., themed canapés, catering variations).

• Ensure product quality and consistency through proper testing and standardization.

Training & System Administration

• Train kitchen team members effectively following SOPs and recipes.

• Support continuous learning through hands-on coaching and performance feedback.

• Maintain and update kitchen SOPs and recipe databases; assist in refining systems when needed.

• Monitor quality control, consistency, and operational discipline within the kitchen team.

Cross-Functional Collaboration

• Work closely with R&D, Operations, and Management teams to ensure alignment in kitchen standards and output.

• Provide input and insights for efficiency improvements, equipment needs, and workflow design.

Requirements

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field.

• Minimum 3–5 years of professional kitchen experience, including at least 1–2 years in a Sous Chef or equivalent supervisory role.

• Proven background as a cook with experience in kitchen system setup, production scaling, or process development.

• Strong understanding of kitchen operations, workflow design, and food safety standards.

• Experience in recipe adjustment, production scaling, and creative food presentation.

• Skilled in team training, communication, and system documentation.

• Detail-oriented, organized, and able to balance creativity with structure.

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