Introduction
We are seeking a dedicated Cook II – Professional Kitchen Staff to join our dynamic culinary team. This role is ideal for individuals who have honed their cooking techniques in a fast‑paced, high‑volume environment and are ready to take on greater responsibility in food preparation, kitchen safety, and equipment maintenance. As a key member of the kitchen brigade, you will support senior chefs, ensure consistency in dish quality, and help maintain the smooth operation of the kitchen from Monday through Saturday.
Responsibilities
- Prepare and cook a wide variety of menu items according to standardized recipes, ensuring taste, presentation, and portion control meet company standards.
- Assist the head chef in daily mise en place, including chopping, marinating, and organizing ingredients for service.
- Operate, clean, and maintain kitchen equipment such as ovens, grills, fryers, and specialized HVAC and mechanical (ME) systems to guarantee optimal performance and safety.
- Monitor food inventory levels, assist with receiving deliveries, and properly store ingredients to minimize waste and spoilage.
- Adhere strictly to food safety regulations, including proper handling, temperature control, and sanitation protocols.
- Collaborate with fellow kitchen staff to ensure timely service during peak hours, while maintaining a clean and organized work station.
- Participate in regular kitchen inspections and contribute ideas for process improvements and cost‑saving measures.
- Maintain accurate records of daily production, waste, and equipment maintenance logs.
- Provide mentorship to junior kitchen assistants, sharing best practices and fostering a culture of continuous learning.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent.
- Gender: Male (as per specific operational requirements).
- Age: Must be within the legal working age limit; the posting specifies a maximum of 0 years, indicating an entry‑level position.
- At least 1 year of proven experience in a similar Cook II or junior chef role.
- Strong understanding of HVAC (Heating, Ventilation, and Air Conditioning) and mechanical (ME) systems related to kitchen operations.
- Physical requirement: Minimum height of 165 cm.
- Valid Indonesian Driver’s License (SIM A) and relevant culinary or safety certifications.
- Proficiency in operating standard kitchen equipment and tools.
- Excellent teamwork, communication, and time‑management skills.
- Commitment to maintaining a clean, safe, and efficient work environment.
Benefits
- Competitive salary with performance‑based bonuses.
- Health insurance coverage for you and eligible family members.
- Paid time off, including annual leave, sick leave, and public holidays.
- Opportunities for professional development, such as culinary workshops and certification reimbursements.
- Meal allowances or complimentary meals during shift hours.
- Uniform and protective gear provided by the company.
- Transportation assistance or reimbursement for commuting costs.
- Inclusive, team‑focused workplace culture that values diversity and growth.
About Company
Our company is a leading player in the hospitality and food‑service industry, operating a portfolio of restaurants, hotels, and catering services across the region. We pride ourselves on delivering exceptional dining experiences that combine local flavors with international culinary standards. With a strong emphasis on innovation, sustainability, and employee empowerment, we invest heavily in training programs, modern kitchen technology, and a supportive work environment. Joining our team means becoming part of a vibrant community where passion for food meets professional excellence.
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