LEADER KITCHEN

Ayam Geprek LOL; Tangerang; On-site; IDR 66,960,000 - 111,600,000; Full time

Job summary

Ideal candidates have at least 2 years in F&B/kitchen, understand cost concepts (HPP/COGS), manage raw materials, conduct stock checks, and lead kitchen crew to hit daily targets, including weekend shifts.

Qualifications

• Minimum 2 years of work experience in F&B/Kitchen.
• Understand kitchen operations and food production workflow.
• Understand HPP (Harga Pokok Produksi) and COGS (Cost of Goods Sold) concepts and able to calculate and control raw material costs.
• Able to conduct stock opname and control raw material usage to minimize waste.

Responsibilities

• Understand kitchen operations and food production workflow.
• Manage raw material administration including receipt, storage, usage, stock, and documentation.
• Understand and calculate HPP and COGS and control raw material costs.
• Conduct stock opname and control raw material usage to minimize waste.
• Cook and understand Nusantara cuisine and menu items related to restaurant operations.
• Follow and ensure implementation of recipes, portion standards, quality, and kitchen SOP.
• Organize and supervise kitchen crew work and ensure production meets targets.
• Understand food safety, cleanliness, sanitation, and kitchen hygiene standards.
• Work quickly and disciplined, including during high volume and peak hours.

Skills

Kitchen operations

Food production

Team supervision

Shift work

Cost awareness

Job description

Leader Kitchen / Junior Chef role responsible for kitchen operations, food production, and team management in a restaurant environment.

Key responsibilities

Understand kitchen operations and food production workflow

Manage raw material administration including receipt, storage, usage, stock, and documentation

Understand and calculate HPP (Harga Pokok Produksi) and COGS (Cost of Goods Sold) and control raw material costs

Conduct stock opname and control raw material usage to minimize waste

Cook and understand Nusantara cuisine, particularly menu items related to restaurant operations

Follow and ensure implementation of recipes, portion standards, quality, and kitchen SOP

Organize and supervise kitchen crew work and ensure production meets targets

Understand food safety, cleanliness, sanitation, and kitchen hygiene standards

Conduct quality checks on raw materials and production results

Work quickly, carefully, with discipline and responsibility, including during high volume and peak hours

About you

Minimum 2 years of work experience in F&B/Kitchen

Understand kitchen operations and food production workflow

Understand raw material administration including receipt, storage, usage, stock, and documentation

Understand HPP (Harga Pokok Produksi) and COGS (Cost of Goods Sold) concepts and able to calculate and control raw material costs

Able to conduct stock opname and control raw material usage to minimize waste

Have cooking ability and understand Nusantara cuisine, especially menu related to restaurant operations

Able to follow and ensure implementation of recipes, portion standards, quality, and kitchen SOP

Able to organize and supervise kitchen crew work and ensure production runs according to target

Understand food safety, cleanliness, sanitation, and kitchen hygiene standards

Willing to work with shift system, including Saturday/Sunday and holidays according to operational needs