Introduction
We are seeking a dedicated Assistant Professional Chef to join our dynamic kitchen team and support the day‑to‑day operations of a fast‑paced culinary environment. This position is ideal for motivated individuals who have a solid foundation in food preparation, a passion for delivering high‑quality dishes, and the ability to thrive under pressure while collaborating with a diverse staff. The role offers a valuable stepping stone for those looking to advance their culinary career within a growing hospitality group.
Responsibilities
- Assist the Head Chef in preparing, cooking, and plating a variety of menu items according to established recipes and standards.
- Maintain strict hygiene and food safety protocols, ensuring all workstations are clean, organized, and compliant with health regulations.
- Prepare ingredients (mise en place) daily, including chopping, marinating, portioning, and labeling to support seamless service flow.
- Monitor inventory levels, assist with receiving deliveries, and help conduct regular stock checks to minimize waste.
- Operate kitchen equipment safely—such as ovens, grills, fryers, and slicers—and perform routine maintenance checks.
- Support the team during peak hours by executing orders promptly, adjusting to menu changes, and communicating effectively with front‑of‑house staff.
- Participate in menu development sessions, offering creative suggestions and testing new recipes under the guidance of senior chefs.
- Train and mentor junior kitchen assistants, sharing best practices in knife skills, plating techniques, and time management.
- Help enforce a culture of teamwork, punctuality, and accountability, contributing to a positive and efficient work environment.
Requirements
- Gender: Open to all genders; the original posting emphasized “pria” but we welcome applicants of any gender.
- Age: 19–30 years old.
- Education: Minimum high school diploma (SMA/SMK) or equivalent; a focus on culinary arts or hospitality (Tata Boga) is highly preferred.
- Experience: At least 1 year of hands‑on experience in a commercial kitchen, with a minimum of 6 months to 1 year specifically in culinary preparation.
- Technical Skills: Proficiency in basic cooking techniques, knife handling, seasoning, and knowledge of food safety standards.
- Soft Skills: Ability to work under pressure, strong teamwork orientation, honesty, discipline, and a high sense of responsibility.
- Work Schedule: Monday to Saturday, 08:00 – 17:00, with occasional overtime during special events or high‑volume periods.
- Additional Attributes: Adaptability, eagerness to learn, and a genuine passion for the culinary arts.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid annual leave, sick leave, and public holidays.
- Opportunities for professional development, including on‑the‑job training, culinary workshops, and tuition assistance for advanced culinary courses.
- Uniform and kitchen equipment provided.
- Meals during shifts and employee discounts at all company‑owned restaurants.
- Supportive work culture that values teamwork, creativity, and career progression.
About Company
Our organization is a leading player in the hospitality sector, operating a portfolio of restaurants, cafés, and catering services across the region. We pride ourselves on delivering exceptional dining experiences that blend local flavors with contemporary techniques. With a commitment to sustainability, we source fresh, locally‑grown ingredients and continuously innovate our menu offerings. Joining our team means becoming part of a forward‑thinking company that invests in its people, encourages culinary excellence, and celebrates the rich diversity of Indonesian cuisine.
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