Introduction
We are seeking a highly skilled Koki Senior – Spesialis Masakan Barat dan Asia to join our dynamic culinary team. This senior chef will lead the preparation and execution of both Western and Asian dishes, ensuring that every plate reflects the highest standards of flavor, presentation, and consistency. The successful candidate will work in a fast‑paced kitchen environment, collaborate closely with management, and mentor junior staff while upholding the restaurant’s reputation for culinary excellence.
Responsibilities
- Develop and execute diverse menus that blend Western and Asian culinary traditions, incorporating seasonal ingredients and local flavors.
- Oversee daily kitchen operations, ensuring all stations run smoothly from prep to service.
- Manage inventory, conduct regular stock checks, and coordinate with suppliers to maintain optimal levels of fresh produce, meat, seafood, and specialty ingredients.
- Train, coach, and evaluate junior cooks and kitchen assistants, fostering a culture of continuous learning and teamwork.
- Maintain strict hygiene and safety standards, performing regular kitchen audits and ensuring compliance with local food‑service regulations.
- Control food costs by monitoring portion sizes, minimizing waste, and implementing cost‑effective preparation methods.
- Collaborate with the front‑of‑house team to ensure seamless service, address special dietary requests, and handle guest feedback professionally.
- Innovate new dishes and culinary techniques, staying current with industry trends and incorporating feedback from guests and peers.
- Lead the kitchen during peak hours, making quick decisions under pressure while maintaining composure and quality.
- Prepare detailed daily reports on production, waste, and equipment maintenance for senior management.
Requirements
- Education: Minimum D3/D4 in Culinary Arts, Hospitality Management, or a related field.
- Experience: At least 1 year of proven experience as a senior or lead cook specializing in Western and Asian cuisines.
- Technical Skills: Proficient in operating commercial kitchen equipment, knife handling, and advanced cooking techniques for both cuisines.
- Personal Attributes: Strong communication skills, honesty, responsibility, and the ability to work both independently and as part of a team.
- Work Ethic: Ability to perform efficiently under high‑pressure situations and meet tight service timelines.
- Gender: Open to all genders.
- Age: No upper age limit; candidates of any age meeting the experience criteria are encouraged to apply.
- Soft Skills: Leadership, problem‑solving, creativity, and a keen eye for detail.
Benefits
- Competitive salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision.
- Meal allowance and access to staff dining facilities.
- Paid annual leave, sick leave, and public holiday pay.
- Professional development opportunities, including culinary workshops and certification courses.
- Uniform and equipment provided.
- Transportation allowance for commuting to and from work.
- Friendly work environment that values teamwork, creativity, and growth.
About Company
Our company is a leading hospitality group renowned for delivering exceptional dining experiences across a portfolio of upscale restaurants and hotels. With a strong focus on culinary innovation, we blend traditional techniques with contemporary flavors to delight a diverse clientele. Our commitment to employee development, sustainable sourcing, and community engagement has earned us numerous industry awards and a loyal customer base. Joining our team means becoming part of a forward‑thinking organization where passion for food meets professional excellence.
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