Introduction
We are seeking a dynamic and experienced Senior Cook – Certified Development Planner (CDP) to join our bustling culinary team. This position is integral to maintaining the high‑standard food service that our guests expect in a fast‑paced restaurant environment. The successful candidate will lead daily kitchen operations, ensure consistent quality of wok‑based dishes, and act as the primary point of contact for all kitchen‑related matters. If you are passionate about cooking, possess strong leadership abilities, and thrive under pressure, we invite you to bring your expertise to our establishment.
Responsibilities
- Prepare and execute food preparation and cooking, with a focus on main‑course items that require wok techniques.
- Order raw materials and kitchen supplies, guaranteeing constant availability of high‑quality ingredients that meet brand standards.
- Supervise and control daily kitchen operations, from initial preparation through cooking and final plating.
- Ensure the taste, visual presentation, and timing of each dish align with established recipes and restaurant standards.
- Monitor food‑cost ratios, control ingredient usage, and implement waste‑reduction strategies to meet financial targets.
- Conduct routine inspections of kitchen equipment—including stoves, ovens, refrigeration units, and gas lines—and report any maintenance needs.
- Respond promptly to operational issues such as equipment failures, power outages, or gas leaks, and document incidents for continuous improvement.
- Maintain a clean, safe, and sanitary kitchen environment that complies with all food‑safety and hygiene regulations.
- Train and mentor junior cooks, fostering teamwork, skill development, and adherence to standard operating procedures.
- Act as the designated Person In Charge (PIC) for the kitchen, coordinating with front‑of‑house staff and management.
Requirements
- Minimum education: SMA/SMK with a focus on culinary arts (Tata Boga) or an equivalent qualification.
- At least 2 years of proven experience as a Senior Cook in a restaurant or hotel setting.
- Demonstrated mastery of wok cooking techniques and overall kitchen operations.
- Solid understanding of food‑cost management, portion control, and presentation standards.
- Leadership experience with the ability to manage a small team in high‑pressure situations.
- Strong communication skills, disciplined work ethic, and a proactive, problem‑solving attitude.
- Flexibility to work rotating shifts, including nights, weekends, and public holidays.
- Age limit: maximum 39 years; open to all genders.
- Physical stamina to stand for long periods and handle the demands of a busy kitchen.
Benefits
- Competitive salary commensurate with experience and expertise.
- Performance‑based bonuses and opportunities for profit‑sharing.
- Comprehensive health, dental, and vision insurance plans.
- Paid time off, including annual leave, sick leave, and public holidays.
- Professional development programs, including culinary workshops and certification support.
- Uniform allowance and meal subsidies during working hours.
- Transportation reimbursement or company‑provided shuttle service.
- Employee discount on dining at all our locations.
- Safe and supportive work environment with a strong emphasis on teamwork and continuous improvement.
About Company
Our organization is a leading hospitality brand renowned for delivering authentic Asian cuisine with a modern twist. Operating several high‑traffic venues across the region, we combine traditional cooking techniques—such as wok stir‑frying—with contemporary service standards to create memorable dining experiences. Our commitment to quality, sustainability, and employee growth has positioned us as an employer of choice for culinary professionals seeking a vibrant and challenging career path. Joining our team means becoming part of a culture that values innovation, respects culinary heritage, and rewards dedication.
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