Head Cook & Kitchen Systems Leader - Quality & Standards

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

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.