Deskripsi Pekerjaan
Are you a culinary strategist with a passion for operational excellence? Amorita Resort is seeking a highly analytical and creative Kitchen Systems Officer to join our team in Taguig City. This role is pivotal in bridging the gap between culinary artistry and systematic efficiency.
As our Kitchen Systems Officer, you will spearhead culinary research and development, ensuring that our kitchen operations are not only world-class but also highly standardized and scalable. You will be the architect behind our SOPs, recipe database, and quality control protocols, empowering our kitchen teams to deliver consistent excellence across all outlets. If you thrive in a fast-paced environment where innovation meets structure, we want to hear from you.
Tanggung Jawab
- Develop, test, and document standardized recipes and preparation procedures to ensure consistency across all culinary outlets.
- Create and maintain comprehensive Standard Operating Procedures (SOPs) for kitchen workflows, sanitation, and safety.
- Lead culinary R&D initiatives, including seasonal menu planning and product innovation.
- Conduct regular kitchen audits to ensure compliance with quality standards, food safety regulations, and brand specifications.
- Manage the culinary database, including recipe costing, yield analysis, and nutritional documentation.
- Provide training and coaching to kitchen staff regarding new systems, tools, and standardized cooking techniques.
- Monitor food wastage and implement cost-saving systems without compromising on quality.
Kualifikasi
- Bachelor’s degree in Culinary Arts, Hotel and Restaurant Management, or a related field.
- Minimum of 3-5 years of experience in a professional kitchen environment, preferably in a supervisory or R&D capacity.
- Strong technical writing skills for the development of SOPs and training manuals.
- Proficiency in recipe management software, inventory systems, and Microsoft Office Suite.
- Deep understanding of food safety standards (HACCP certification is a strong advantage).
- Excellent organizational, analytical, and project management skills.
- Proven ability to bridge the gap between creative culinary work and operational system management.