Kitchen Consultant

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)