SISTEM PENDUKUNG KEPUTUSAN PEMILIHAN KOKI TERBAIK DI RESTORAN PONDOK CENGEK 2 MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCESS (AHP)

Abstract

The quality of human resources, particularly chefs, plays a significant role in maintaining customer satisfaction and service quality in the culinary industry. However, the selection of the best chef at Pondok Cengek 2 Restaurant has been conducted manually, making the assessment process subjective and less effective. This study aims to develop a Decision Support System (DSS) for selecting the best chef using the Analytical Hierarchy Process (AHP) method. The research adopted observation, interviews, literature review, and system development using the Waterfall model. The assessment criteria include cooking skills, menu creativity, work speed, cleanliness, and teamwork. The AHP method was applied through pairwise comparison matrices to determine the priority weight of each criterion and rank the available alternatives. The developed web-based system enables restaurant management to perform objective, transparent, and consistent evaluations. Experimental results indicate that the proposed system successfully ranks chef candidates according to the weighted criteria and minimizes subjectivity during the decision-making process. Therefore, the implementation of the AHP-based Decision Support System provides an effective solution for assisting restaurant management in selecting the best chef while improving the quality of human resource evaluation.