LEADER KITCHEN

About the role

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