Deskripsi pekerjaan Corporate Chef PT. BEAN STAR INDONESIA
Key Responsibilities
1. Menu Development (Primary Responsibility)
• Create and develop new food menu concepts that complement the coffee and beverage offerings.
• Research food trends and customer preferences to recommend innovative menu items.
• Conduct recipe testing, tasting sessions, and product trials before launching new menus.
• Develop seasonal, promotional, and limited-time menus.
• Ensure all menu items meet the company's quality, taste, and presentation standards.
2. Recipe Standardization
• Create standardized recipes (SOP) with detailed ingredients, measurements, preparation methods, and plating guidelines.
• Ensure recipe consistency across all store locations.
• Update recipes based on operational needs and customer feedback.
3. Cost Control & Profitability
• Calculate food cost and recommend selling prices to achieve target profit margins.
• Optimize ingredient usage to minimize waste while maintaining quality.
• Recommend alternative ingredients when necessary without compromising product quality.
4. Product Quality Assurance
• Monitor the quality, taste, texture, and presentation of all food products.
• Conduct regular product evaluations and quality improvements.
• Ensure food safety and hygiene standards are consistently followed.
5. Kitchen Operations Support
• Provide technical guidance and training for kitchen staff on new menu preparation.
• Assist in improving kitchen workflow and food production efficiency.
• Support store openings and menu implementation when required.
7. Collaboration
• Work closely with Operations, Marketing, Purchasing, and Management teams for menu launches and promotional campaigns.
• Support product photoshoots and menu presentations when required.
Qualifications
1. Minimum 5 years of experience as an Executive Chef, R&D Chef, Head Chef, or similar role in cafés, coffee chains, restaurants, hotels, or the hospitality industry.
2. Proven experience in developing and executing main course menus, with strong expertise in Western, Indonesian (Nusantara), Asian, and Fusion cuisine.
3. Hands-on experience in developing café-style menus, including breakfast, brunch, sandwiches, burgers, pasta, rice bowls, salads, soups, light meals, desserts, pastries, and bakery items.
4. Strong knowledge of menu engineering, food presentation, portion control, and recipe standardization.
5. Proven experience in menu development, food product innovation, and recipe standardization.
6. Strong understanding of food costing, recipe costing, inventory management, and gross profit optimization.
7. Experience in sourcing ingredients and working with suppliers to develop new products and improve food quality.
8. Knowledge of food safety, sanitation, HACCP, and kitchen hygiene standards.
9. Ability to create menus that are operationally efficient, scalable, and aligned with the company's brand identity.
10. Familiar with current food trends and customer preferences in the café and coffee shop industry.
11. Excellent creativity, leadership, communication, and problem-solving skills.
12. Able to work collaboratively with cross-functional teams and manage multiple projects simultaneously.
