Introduction
We are seeking a detail‑oriented Administrator and Production Menu Planner to join our dynamic food service team. This role is pivotal in shaping daily and weekly menus that delight customers while maintaining strict cost controls. The ideal candidate blends a passion for culinary arts with strong analytical skills, enabling the creation of balanced, cost‑effective, and innovative menu offerings.
Responsibilities
- Develop and schedule daily and weekly menus tailored to customer preferences and seasonal availability.
- Monitor and control food cost (HPP) for each menu item, ensuring profitability without compromising quality.
- Adjust menu compositions in response to feedback, dietary trends, and emerging market demands.
- Collaborate closely with kitchen staff, purchasing agents, and operational managers to align menu planning with inventory and production capacity.
- Design menu combinations that achieve optimal taste, variety, and nutritional balance.
- Track fluctuations in raw‑material prices and assess their impact on menu pricing and margins.
- Support the standardisation of recipes, portion sizes, and cooking procedures across all outlets.
- Conduct product trials and new‑item fittings, documenting results for future roll‑outs.
- Analyse sales data and customer purchasing patterns to inform menu revisions and promotional strategies.
- Maintain comprehensive documentation in Excel or Google Sheets, ensuring data integrity and accessibility for cross‑functional teams.
Requirements
- Minimum education: High school diploma (SMA/SMK) or equivalent; higher education in Nutrition, Food Technology, Culinary Arts, Industrial Engineering, IT, Statistics, Mathematics, or Supply Chain is a strong advantage.
- Strong culinary interest with broad knowledge of local and international cuisines, especially Indonesian (Nusantara) dishes.
- Demonstrated logical, numbers‑driven thinking and a solid grasp of food cost fundamentals.
- Proficiency in Microsoft Excel or Google Sheets, including formulas, pivot tables, and data visualisation.
- Excellent organisational skills, attention to detail, and the ability to manage multiple variables simultaneously.
- Effective communication and teamwork abilities to coordinate with kitchen, purchasing, and operations teams.
- Additional assets: prior experience as a planner in catering, F&B, or related fields; familiarity with menu engineering software; ability to translate data insights into actionable menu decisions.
- Open to all genders; no age limit.
- Availability to work Monday through Sunday, 09:00 – 18:00.
Benefits
- Competitive base salary with performance‑based bonuses linked to cost‑saving achievements.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid vacation, sick leave, and public holidays in accordance with local labour law.
- Opportunities for professional development, including culinary workshops, data‑analysis courses, and certifications in menu engineering.
- Employee meal allowances and access to tasting sessions for new product trials.
- Supportive work environment that values innovation, teamwork, and continuous improvement.
About Company
Our company is a leading player in the hospitality and catering industry, renowned for delivering high‑quality food experiences across corporate, institutional, and retail channels. With a commitment to sustainability, we source ingredients responsibly and invest heavily in technology that enhances operational efficiency. Our culture encourages creativity, data‑driven decision making, and a relentless focus on customer satisfaction. Joining our team means becoming part of a forward‑thinking organisation where your expertise will directly influence the taste and profitability of our offerings.
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