Barista

About the role

Bar Staff / Barista at Tiga Kawan Kopitiam, reporting to Supervisor & Store Manager in the Food & Beverage – Bar department. The role encompasses operational preparation, beverage creation and service, inventory management, food safety, team coordination, and closing procedures to ensure smooth bar operations and consistent product quality.

Key responsibilities

• Arrive on time according to shift schedule and ensure the bar area is clean, organized, and ready for operations

• Check cleanliness of coffee machines, grinders, blenders, shakers, chillers, and other equipment

• Prepare all beverage ingredients according to operational needs and check initial stock before operations

• Make all beverages according to Tiga Kawan Kopitiam standard recipes and SOPs, using correct measurements and maintaining consistency in taste, color, temperature, and presentation

• Verify orders match POS entries and perform final checks before beverages are handed to waiters

• Conduct daily stock opname of raw materials, complete Stock In Hand forms accurately, and record all incoming and outgoing materials on Stock Cards

• Apply FIFO (First In, First Out) and FEFO (First Expired, First Out) systems, label all opened or produced materials with dates, and ensure expired items are not used

• Maintain bar area cleanliness during operations, sanitize work surfaces and preparation areas regularly, and ensure all glasses and equipment are clean

• Record all wasted, damaged, or expired materials in Daily Waste Report with type, quantity, and reason

• Coordinate with waiters regarding drink orders, communicate with cashiers about POS issues, inform about sold-out items, and assist bar team members during busy hours

• Clean all bar equipment and areas before leaving, store all materials according to standards, conduct final stock opname, complete waste reports, and hand over to next shift or Supervisor/Manager

• Complete all required daily reports: Daily Stock In Hand, Stock Card, Daily Waste Report, Opening & Closing Checklist, and Shift Handover Report

About you

• Must arrive on time according to work schedule and shift assignments

• Maintain personal cleanliness and uniform neatness

• Understand all beverage menu items, their composition, and preparation methods

• Not permitted to change recipes or measurements without supervisor approval

• Not permitted to take raw materials without recording

• Not permitted to use restaurant materials for personal consumption without permission

• Responsible for stock discrepancies and must report causes

• Wash hands before handling food and beverages

• Wear uniform, mask, and gloves according to SOP and material handling requirements

• Willing to participate in training, evaluation, and menu development