Introduction
We are seeking a motivated and energetic Cook I – Junior Chef (Entry Level) to join our fast‑paced kitchen team. This role is ideal for recent graduates of culinary programs or individuals with at least one year of hands‑on experience who are eager to develop their cooking techniques, master kitchen operations, and grow within a dynamic hospitality environment. The successful candidate will work closely with senior chefs, learn industry best practices, and contribute to delivering high‑quality dishes to our guests.
Responsibilities
- Assist senior chefs in preparing, cooking, and plating menu items according to standardized recipes and quality standards.
- Maintain cleanliness and organization of the kitchen workstations, including proper storage of ingredients and equipment.
- Operate and monitor kitchen appliances, ensuring compliance with safety regulations and proper usage of HVAC and mechanical (ME) systems.
- Support inventory control by receiving deliveries, checking product freshness, and updating stock logs.
- Participate in daily prep work such as chopping vegetables, marinating proteins, and preparing sauces.
- Adhere to food safety protocols, including proper handling, labeling, and temperature control.
- Collaborate with team members to ensure timely service during peak hours, especially Monday through Saturday, 08:00‑17:00.
- Continuously develop culinary skills through on‑the‑job training, feedback sessions, and occasional external workshops.
- Assist in menu development by suggesting new ideas, testing recipes, and providing feedback on taste and presentation.
- Maintain personal grooming standards, including proper attire, hair restraints, and a clean appearance in accordance with company policy.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Age: Up to 30 years (maximum 0 years indicated is a placeholder – we require a youthful, energetic candidate).
- Gender: Male (as specified by the client).
- At least 1 year of experience in a similar junior chef or cook position.
- Basic understanding of HVAC (Heating, Ventilation, and Air Conditioning) and ME (Mechanical Engineering) concepts related to kitchen equipment.
- Height of at least 165 cm to safely operate kitchen stations and equipment.
- Valid Indonesian driving license (SIM A) and relevant culinary certifications.
- Proficiency in operating standard kitchen equipment, including ovens, grills, fryers, and mixers.
- Strong communication skills, the ability to follow instructions, and a team‑oriented mindset.
- Commitment to punctuality, reliability, and a willingness to work flexible hours, including weekends.
Benefits
- Competitive monthly salary with performance‑based bonuses.
- Health insurance coverage for the employee.
- Paid annual leave and public holidays.
- Opportunities for professional development, including culinary workshops and certification subsidies.
- Employee meal discounts and complimentary meals during shifts.
- Transportation allowance or reimbursement for work‑related travel.
- Friendly and supportive work environment with clear pathways for career advancement.
About Company
Our company is a well‑established player in the hospitality industry, operating a chain of modern restaurants known for their innovative menus and exceptional service standards. We pride ourselves on fostering a collaborative culture where creativity, continuous learning, and culinary excellence are celebrated. As part of our growth strategy, we invest heavily in staff training and technology, ensuring that every team member— from kitchen apprentices to senior chefs—has the tools and support needed to succeed. Join us and become a valued contributor to a brand that is committed to delivering unforgettable dining experiences while nurturing the professional growth of its employees.
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