Introduction
We are seeking a dedicated Senior Cook with solid experience in Western cuisine to join our dynamic kitchen team. This full‑time position is based in a bustling restaurant that prides itself on delivering high‑quality dishes to a diverse clientele. The ideal candidate will be a motivated culinary professional who thrives under pressure, demonstrates meticulous attention to detail, and is eager to contribute to a collaborative environment while advancing their career in the hospitality industry.
Responsibilities
- Prepare, cook, and plate a wide variety of Western menu items according to standardized recipes and presentation guidelines.
- Oversee daily kitchen operations, ensuring that all stations are stocked, organized, and adhere to strict food safety and sanitation standards.
- Supervise and mentor junior cooks and kitchen assistants, providing on‑the‑job training, feedback, and performance evaluations.
- Collaborate with the Head Chef and management to develop seasonal menus, introduce new dishes, and refine existing recipes.
- Manage inventory levels, conduct regular stock checks, and coordinate with suppliers to maintain optimal ingredient quality and cost control.
- Maintain accurate records of food preparation, waste, and production yields to support operational efficiency.
- Ensure all kitchen equipment is cleaned, maintained, and reported for repairs when necessary.
- Adhere to health, safety, and hygiene regulations, conducting routine kitchen inspections and addressing any non‑compliance issues promptly.
- Work flexible hours, including weekends and holidays, to meet the restaurant’s operational needs.
Requirements
- Minimum education: High School Diploma (SMA) or Vocational School (SMK) equivalent.
- Age: Must be 30 years old or younger.
- Gender: Open to all genders, though the original posting emphasizes male candidates; we welcome diversity.
- At least 1 year of hands‑on experience as a Cook or Cook Helper specializing in Western cuisine.
- Proven ability to execute precise cooking techniques, seasoning, and plating with a keen eye for aesthetics.
- Strong work ethic: punctual, honest, responsible, and capable of thriving in a fast‑paced, high‑pressure environment.
- Excellent communication skills and the ability to work collaboratively with front‑of‑house staff.
- Willingness to pursue career advancement opportunities within the organization.
- Basic knowledge of kitchen equipment operation, inventory management, and food cost control.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health and dental insurance coverage.
- Paid annual leave, sick leave, and public holidays.
- Free employee meals during shift hours.
- Opportunities for professional development, including culinary workshops and certifications.
- Clear career progression path leading to Sous‑Chef or Head Chef roles.
- Supportive team environment with regular staff events and recognition programs.
- Transportation allowance or parking facilities for convenience.
About Company
Our restaurant is part of a reputable hospitality group that operates a portfolio of dining concepts across the region. We are committed to delivering exceptional culinary experiences while fostering a culture of continuous learning and innovation. With a focus on quality ingredients, creative menu development, and outstanding service, we have built a loyal customer base and earned recognition within the industry. Joining our team means becoming part of a forward‑thinking organization that values talent, encourages creativity, and invests in the long‑term growth of its employees.
Interested in this position?
Take the next step in your career and apply for this role today.
Apply Now