Introduction
We are seeking a motivated and detail‑oriented Koordinator Operasional Dapur to join our dynamic food service team in Batu. This pivotal role ensures that daily kitchen activities run smoothly, supporting chefs, staff, and management in delivering high‑quality meals to our customers. The ideal candidate will possess a strong work ethic, excellent organizational skills, and a passion for maintaining a safe, efficient, and disciplined kitchen environment.
Responsibilities
- Coordinate daily kitchen operations, ensuring that all food preparation areas are clean, stocked, and ready for service.
- Develop and maintain production schedules, aligning staff shifts with peak service times (Monday‑Saturday, 08:00‑17:00).
- Monitor inventory levels of raw materials, packaging, and kitchen equipment; place orders with suppliers and conduct regular stock audits.
- Supervise the proper use and maintenance of kitchen machinery, including ovens, grills, fryers, and slicers, and arrange routine servicing.
- Implement food safety and hygiene standards in compliance with local health regulations, conducting spot‑checks and corrective actions as needed.
- Assist in training new kitchen staff on standard operating procedures, equipment handling, and safety protocols.
- Collaborate with chefs to streamline workflow, reduce waste, and optimize menu execution.
- Prepare daily operational reports covering production volume, labor utilization, and any incidents or deviations.
- Act as the primary point of contact for any operational issues, resolving conflicts promptly and maintaining a positive team atmosphere.
- Support continuous improvement initiatives, suggesting process enhancements to boost efficiency and customer satisfaction.
Requirements
- Education: Minimum high school diploma (SMA/SMK) or equivalent.
- Age: Up to 26 years old.
- Gender: Open to all genders.
- Residence: Must be domiciled in Batu or willing to relocate.
- Experience: No prior experience required, though exposure to kitchen environments is a plus.
- Core Skills: Ability to operate and troubleshoot basic kitchen equipment.
- Soft Skills: Discipline, honesty, responsibility, strong communication, problem‑solving aptitude, and the ability to work under pressure.
- Physical Ability: Capable of standing for long periods and handling moderate lifting (up to 25 kg).
- Availability: Willing to work the specified schedule (Monday‑Saturday, 08:00‑17:00) with occasional overtime during special events.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Meal allowance and complimentary staff meals during shifts.
- Health insurance coverage for the employee.
- Opportunities for professional development and on‑the‑job training in culinary operations.
- Friendly and inclusive work environment that values teamwork and personal growth.
- Transportation allowance for commuting to the Batu location.
- Paid annual leave and statutory holidays.
About Company
Our company is a well‑established restaurant chain known for delivering authentic regional cuisine with a modern twist. Operating multiple outlets across the region, we pride ourselves on maintaining rigorous quality standards, fostering a culture of innovation, and providing exceptional dining experiences. As we continue to expand, we are looking for dedicated individuals who share our commitment to excellence and who want to grow alongside a forward‑thinking organization.
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