Introduction
We are seeking a dedicated Demi Chef – Pengelola Operasional Dapur Profesional to join our dynamic culinary team. This role is pivotal in ensuring the smooth operation of a high‑volume kitchen that serves both hotel guests and external clientele. The successful candidate will work Monday through Saturday, from 08:00 to 17:00, and will be expected to uphold the highest standards of food quality, safety, and guest satisfaction in a fast‑paced, service‑driven environment.
Responsibilities
- Assist the Head Chef in daily kitchen operations, including food preparation, cooking, plating, and garnish execution.
- Maintain meticulous inventory records, conduct regular stock checks, and coordinate with suppliers to ensure timely delivery of fresh ingredients.
- Implement and monitor food safety and hygiene protocols in accordance with local regulations and hotel SOPs, including proper storage, temperature control, and sanitation.
- Develop and refine mise‑en‑place stations to maximize efficiency during peak service periods.
- Collaborate with the pastry, garde‑manger, and hot‑line sections to ensure seamless menu execution across all stations.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning, teamwork, and professional growth.
- Participate in menu development meetings, offering creative input on seasonal dishes, cost‑effective plating, and plating consistency.
- Monitor and control food waste, implementing cost‑saving measures without compromising quality.
- Assist in scheduling shift rotations, ensuring adequate coverage during weekends, holidays, and peak occupancy periods.
- Respond promptly to guest feedback, adjusting preparation techniques to enhance overall satisfaction.
Requirements
- Gender: All genders welcome.
- Education: Minimum D3/D4 (Associate or Bachelor degree) in Culinary Arts, Hospitality Management, or related field; SMA/SMK acceptable with relevant experience.
- Experience: At least 1–2 years in a similar demi‑chef or kitchen supervisory role, preferably within the hospitality or hotel industry.
- Technical Skills: Proficient cooking techniques across assigned stations, strong knowledge of food hygiene standards, and ability to read and execute recipes accurately.
- Soft Skills: Excellent communication, strong guest‑service orientation, ability to work both independently and as part of a team, and resilience under pressure.
- Professionalism: Clean, well‑groomed appearance, courteous demeanor, high integrity, discipline, and a strong sense of responsibility.
- Flexibility: Willingness to work rotating shifts, including weekends and public holidays.
- Physical Stamina: Capability to stand for extended periods, lift up to 25 kg, and perform tasks in a hot, fast‑moving kitchen environment.
Benefits
- Competitive salary package with performance‑based bonuses.
- Comprehensive health and dental insurance for employee and dependents.
- Meal allowance or complimentary meals during shifts.
- Opportunities for professional development, including culinary workshops and certification subsidies.
- Paid annual leave, sick leave, and statutory holidays.
- Uniform and kitchen equipment provided.
- Employee recognition programs and clear pathways for career advancement within the hotel group.
About Company
Our organization is a leading hospitality group renowned for delivering world‑class service across a portfolio of upscale hotels, resorts, and dining venues. With a strong commitment to culinary excellence, we invest heavily in talent development, innovative menu concepts, and sustainable sourcing practices. Our culture emphasizes teamwork, continuous improvement, and a guest‑first mindset, making us an employer of choice for ambitious culinary professionals seeking to grow their careers in a supportive, forward‑thinking environment.
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