Executive/Area Cheff

• Deskripsi pekerjaan Executive/Area Cheff 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.