Kitchen Administration Staff

Job Description:

1. Menu Planning and Food Service Coordination
   a. Develop a monthly menu for daily staff meals that is healthy, nutritionally balanced, and offers a variety of food options.
   b. Coordinate the ordering, preparation, and distribution of tumpeng (traditional Indonesian ceremonial rice dish), meals, and snacks for internal company events through designated vendors.
   c. Monitor and report food waste (both cooked and raw ingredients) and propose practical solutions to minimize waste.

2. Food Logistics and Inventory Management
   a. Collaborate with the kitchen team to identify and plan food ingredient requirements.
   b. Coordinate with the kitchen team to receive and inspect the quality, quantity, and freshness of food supplies delivered by vendors.
   c. Prepare accurate, complete, and clear administrative documentation for all incoming food supplies in accordance with company procedures, including goods receipt acknowledgements based on actual quantities received, shortage reports, inventory receiving logs, and other related records.
   d. Maintain accurate records of all food inventory movements in both logbooks and Excel files, and prepare end-of-day physical inventory reports.
   e. Conduct and document routine and periodic inventory stock takes (stock opname).
   f. Organize and ensure food ingredients are stored properly, cleanly, and systematically using the FIFO (First In, First Out) method and/or according to expiration dates, in compliance with company procedures.
   g. Ensure that food ingredients are used appropriately and only for authorized company kitchen operations.

3. Kitchen Quality Control and Operational Efficiency (in accordance with Standard Operating Procedures – SOPs)
   a. Ensure that all kitchen and cafeteria operations comply with hygiene, health, and food safety standards.
   b. Monitor and evaluate the entire food preparation and distribution process to ensure it is hygienic, efficient, and completed on schedule.

Requirement:

1. Minimum vocational high school (SMK) education in Culinary Arts or at least 1 year of work experience in a kitchen environment.

2. Good knowledge of kitchen operations, food preparation, and food safety and hygiene standards.

3. Familiar with FIFO (First In, First Out) / FEFO (First Expired, First Out) inventory management systems

4. Have good character (honest, integrity, determined, responsible, polite, etc)

5. Good skills in Microsoft Office (Excel, Word, PowerPoint, etc)

6. Have a good logical thinking and detail oriented (high level of accuracy)

7. Able to work effectively in a team, with good communication skills

8. Proactive, detail-oriented, and able to work efficiently in a fast-paced kitchen environment while managing time effectively.

9. Willing to take part in the Recruitment and Work Placement process in Cakung, East Jakarta.

10. Non-shift working hours:
    Monday-Friday: 08:00 - 16:00
    Saturday: 08:00 - 13:00

11. Only short listed candidates will be notified