Head Cook

Tiga Kawan Kopitiam; Tangerang; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

Tiga Kawan Kopitiam in Tangerang is seeking a Head Cook to lead the kitchen team and raise operational standards across opening, service, and closing. You will shape SOPs, control costs, and ensure consistent quality.

The role requires strong leadership, experience in opening or upgrading kitchen systems, and the ability to train and evaluate staff while maintaining strict hygiene and productivity.

Qualifications

• Experienced as Head Cook or kitchen leader.
• Experience opening a new restaurant or improving kitchen systems.
• Knowledge of SOPs, stock opname, FIFO/FEFO, food cost, yield, and waste control.
• Ability to create standard recipes and manage stock and production administration.

Responsibilities

• Build and improve kitchen systems by developing SOPs for opening, preparation, service, and closing.
• Organize work areas, storage, equipment, and station allocation.
• Divide tasks and assign responsibilities.
• Create and implement opening, shift change, and closing checklists.
• Identify operational problems and implement improvements.
• Develop and ensure use of standard recipes, portions, plating, and cooking methods.
• Set standards for taste, appearance, doneness, and service time.
• Ensure food quality is consistent across shifts and checked before serving.
• Handle food-related complaints and implement improvements with the team.
• Build a system for recording stock of raw materials, semi-finished goods, and finished products.

Skills

Kitchen leadership

SOP development

Stock management

Food cost control

Job description

About the role (TIGA KAWAN PASAR LAMA TANGERANG)

We are seeking a Head Cook to lead the kitchen team and build and improve the operational systems of a new restaurant kitchen, covering food quality, workflow, stock management, cleanliness, and cost control.

Key responsibilities

Build and improve kitchen systems by developing, implementing, and evaluating operational SOPs from opening, preparation, service, to closing

Organize work areas, storage, equipment, and station allocation for efficient operations

Divide tasks and establish responsibilities for each kitchen team member

Create and ensure implementation of opening, shift change, and closing checklists

Identify operational problems and implement consistent improvements

Develop and ensure use of standard recipes, measurements, portion sizes, plating, and cooking methods

Set standards for taste, appearance, doneness, and service time for each menu item

Ensure food quality is consistent across all shifts and that all food is checked before serving

Handle food-related complaints and implement improvements with the team

Build a system for recording raw materials, semi-finished goods, and finished products stock

About you

Experienced as a Head Cook, Kitchen Leader, or similar position

Preferably experienced in restaurant opening or improving kitchen systems

Understand kitchen SOPs, stock opname, FIFO/FEFO, food cost, HPP, yield, and waste control

Able to create standard recipes and manage stock and production administration

Possess cooking skills and ability to maintain consistent food quality

Able to lead, train, and evaluate team members

Firm, disciplined, detail-oriented, communicative, and proactive in finding solutions

Willing to work shifts, weekends, and public holidays