Job Requirements
1 - 3 years of experience
Minimum Associate Degree
Skills
Roaster Coffee
Communication Skills
Coffee Chain
This job post is managed by
Tomoro HR
Last active a month ago
Job description for Coffee Roaster Staff at PT Kopi Bintang Indonesia ( Tomoro Coffee )
Job Requirements:
- Bachelor/Diploma Degree, preferably with Hospitality or Food Tech. Others can apply with related experiences.
- 1 - 2 Years Working Experiences in Coffee Chain or Roastery
- Demonstrate passion and continuous enthusiasm for specialty coffee, especially open mind set & adaptability.
- Previous barista or specialty coffee roast experiences will be favorable.
- Coffee roasting experiences and good sensory skills.
- Ability to concentrate fully, patience & very good attention to detail.
- Comfortable with lifting medium to heavy objects as part of workload.
- Capable of learning and communicating coffee information with confidence.
Job Descriptions:
- Responsible for day-to-day production roasts activities & coffee blending on larger scales according to accepted roast profiles for each coffee.
- Perform regular quality control on production roast such as coffee cupping, green beans sample evaluation, production roast triangulation for consistency.
- Ensure all production batches are within correct Between Batch Protocol, record the production log and report to Production Manager for batch consistency results.
- Communicate with Production Manager in assessing roasted coffee stock levels based on order requirements, including stocking & rotating green beans quantities.
- Perform regular maintenances & cleaning on coffee roasting machine, tools and other necessities equipment to ensure they are working properly.
- Ensure green coffee beans usage are used in order & rotated accordingly. Also, perform regular check on upcoming green beans quality according to acceptance & rejection specifications.
- Working closely with Production Manager in search for optimal roast profiles for every coffee & adapt all coffee according to seasonal variations, subject to sensory audit (taste, appearance, smell) which must be discussed and recorded.
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