Responsibilities typically include a wide range of tasks related to optimizing kitchen operations, improving food quality, and ensuring that a restaurant or food service business runs efficiently. Here are some of the key job duties:
1. Menu Development and Optimization

• Creating or refining recipes that align with the restaurant’s concept.

• Advising on ingredient selection, portion sizes, and nutritional value.

• Assisting in designing menus that meet the tastes of the target audience.

2. Kitchen Layout and Design

• Offering recommendations for optimizing the kitchen’s layout for better workflow and efficiency.

• Advising on the placement of equipment, storage areas, and workstations.

• Ensuring the kitchen meets safety and health regulations.

3. Cost Control and Budgeting

• Assisting with food cost management to ensure profitability.

• Helping select cost-effective ingredients and suppliers.

• Developing strategies for reducing waste and maximizing food usage.

4. Staff Training and Development

• Providing training to kitchen staff on proper cooking techniques, kitchen safety, and hygiene practices.

• Coaching staff on time management, equipment usage, and food preparation methods.

• Ensuring that staff adhere to the restaurant’s standards for food quality and service.

5. Food Quality Control

• Conducting regular inspections to ensure food quality and consistency.

• Recommending improvements based on taste tests, presentation, and portion control.

• Ensuring compliance with health and safety standards in food handling.

6. Operational Efficiency

• Assessing kitchen processes to improve speed and reduce bottlenecks in meal preparation.

• Implementing new cooking technologies or kitchen equipment to enhance operations.

• Streamlining inventory management and procurement procedures.

7. Compliance with Health and Safety Regulations

• Ensuring that the kitchen complies with local health codes and safety regulations.

• Implementing procedures for proper sanitation, storage, and cleaning.

8. Concept Development

• Assisting restaurants or food establishments in developing their overall kitchen concept.

• Creating a unique and cohesive culinary experience that matches the brand identity.

9. Sustainability and Innovation

• Offering advice on sustainable practices like sourcing local ingredients, reducing energy consumption, and minimizing waste.

• Staying current with food trends and advising on innovative menu items or techniques.

10. Customer Experience and Feedback

• Gathering and analyzing customer feedback related to food quality, presentation, and menu variety.

• Implementing changes to meet customer preferences while maintaining the restaurant’s identity.

Job Types: Full-time, Trial period contract
Contract length: 3 months
Education:

• SMA/SMU/SMK (Preferred)

Experience:

• COOK/COOK HELPER: 1 year (Required)

Language:

• English (Required)