Job description for Executive/Area Cheff at Koultoura Coffee
Full Job Description
- Lead, coach, and provide direction to all kitchen staff, including training, development, performance evaluation, and disciplinary actions.
- Monitor the quality of food products, including appearance, taste, consistency, cleanliness, sanitation, and employee grooming standards.
- Ensure consistency in food preparation, recipes, portioning, and product quality across all assigned outlets.
- Conduct Research & Development (R&D) for food products and menu development in accordance with company concepts and market trends.
- Create and develop new menu items, including recipe development, ingredient specifications, portioning, preparation methods, and presentation.
- Conduct menu trials and product testing to ensure quality, consistency, and operational feasibility before implementation.
- Calculate and analyze COGS (Cost of Goods Sold), HPP (Harga Pokok Penjualan), food cost, and recipe costing for new and existing menu items.
- Accurately calculate kitchen requirements, including ingredients, quantities, gram measurements, portions, yields, and recipe specifications.
- Prepare and maintain standardized recipes, ingredient specifications, portion sizes, and food costing data.
- Supervise and participate in kitchen production to maintain high quality and consistency of products.
- Ensure cleanliness, hygiene, sanitation, and proper labeling are maintained in all kitchen areas, including refrigerators and storerooms.
- Ensure proper stock rotation and storage practices are followed to maintain product freshness and minimize food waste.
- Prepare weekly staff schedules and monitor staffing levels in accordance with operational requirements and budget.
- Monitor food usage, waste, and inventory to support efficient kitchen operations and cost control.
- Coordinate and participate in company activities, events, and other assignments as required.
- Willing to be mobile across assigned outlets in Jakarta.
Job Requirements
- Minimum 3–5 years of experience as a Head Chef, Executive Chef, Area Chef, or similar kitchen supervisory position.
- Experienced in managing kitchen production with a team of 20–30 staff.
- Formal culinary training preferred, minimum Diploma in Culinary Arts, Hospitality, or a related field.
- Strong leadership and team management skills, with the ability to supervise and coordinate kitchen operations.
- Experienced in training and coaching kitchen staff to improve their skills and performance.
- Strong planning, organizing, problem-solving, and time management skills.
- Experienced in Research & Development (R&D) for food products and menu development.
- Able to create, test, and develop new menu items, including recipes, ingredients, portions, and preparation methods.
- Strong knowledge of COGS, HPP, food costing, recipe costing, and cost control.
- Able to accurately calculate ingredient quantities, gram measurements, portion sizes, yields, and recipe requirements.
- Knowledgeable in HACCP and food safety standards; certification is a plus.
- Experienced in maintaining standardized recipes, food specifications, and portion controls.
- Proficient in Microsoft Office, especially Excel, for kitchen data and cost calculations.
- Knowledge of ESB System is a plus.
- Able to maintain high standards of food quality, consistency, cleanliness, and hygiene.
- Able to work effectively in a fast-paced and high-pressure environment.
- Willing to be mobile across Jakarta Area.
