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SPV QC Kitchen Restauran

Job in Balikpapan, Kalimantan Timur, Indonesia
Listing for: Pengiklan Anonim
Full Time position
Listed on 2026-09-04
Job specializations:
  • Quality Assurance - QA/QC
    Food Quality & Safety, Quality Control - QC Analysts/Managers
Salary/Wage Range or Industry Benchmark: 89280000 - 133920000 IDR Monthly IDR 89280000.00 133920000.00 MONTH
Job Description & How to Apply Below
Position: SPV QC Central Kitchen Restauran   )

JOB DESCRIPTION – SPV QC CENTRAL KITCHEN

Industry: F&B – Restaurant
Scope: Nusantara & Japanese Cuisine
Department: Quality Control / Quality Assurance
Reporting to: QC/QA Manager atau Head of Central Kitchen

1. Incoming Material / Receiving QC
  • Appearance
  • Aroma
  • Color
  • Texture
  • Size/grade
  • Quantity
  • Temperature
  • Packaging
  • Expiry date
Contoh bahan Nusantara
  • Daging sapi
  • Ayam
  • Ikan
  • Seafood
  • Santan
  • Cabai
  • Rempah
  • Sayuran
Contoh bahan Japanese
  • Salmon
  • Ebi
  • Seafood
  • Nori
  • Rice
  • Miso
  • Mirin
  • Tofu
2. Raw Material Storage Control
  • Dry storage
  • Fresh produce
  • Meat storage
  • Memastikan:
3. Production Process QC
  • Recipe
  • Cooking method
  • Cooking temperature
  • Cooking time
  • Product specification
  • Gulai
  • Soto
  • Rawon
  • Opor
  • Sambal
  • Sauce
  • Marinade
  • Parameter QC:
  • Taste
  • Aroma
  • Color
  • Texture
  • Consistency
  • Portion
  • Yield
  • Contoh:
5. QC Japanese Cuisine
  • Monitoring:
  • Freshness seafood
  • Seafood temperature
  • Rice texture
  • Rice temperature
  • Sauce & seasoning consistency
  • Product shelf life
  • Cold chain
6. Finished Product QC

Parameter:

Sensory
  • Taste
  • Aroma
  • Color
  • Texture
  • Appearance
Physical
  • Weight
  • Portion
  • Size
  • Packaging
Safety
  • Temperature
  • Packaging integrity
  • Label
  • Expiry/use-by information
  • GMP
  • SSOP
  • HACCP
  • Personal Hygiene
  • Food Safety
  • Cleaning & Sanitation
  • Pest Control
8. Temperature Control
  • Hold product
  • Assess risk
  • Corrective action
9. QC Audit
  • Production
  • Warehouse
  • Chiller/freezer
  • Packing
  • Dispatch
  • Hygiene
  • Personal hygiene
  • Equipment
  • Documentation
  • Membuat:
  • Audit report
  • Finding report
  • Corrective Action
  • Preventive Action
  • Follow-up report
  • atau
  • atau
11. Traceability & Recall
  • Supplier
  • Raw material batch
  • Expiry/use-by date
  • Production team
12. Team Management

Coaching & training.

14. Improvement & Cost Control
  • Food waste
  • Customer complaint
  • Rework
  • Yield
  • Mengurangi waste.
  • Mengurangi cost akibat quality issue
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