Introduction
We are seeking a highly motivated Senior Cook – Kitchen Manager to lead our restaurant kitchen operations. This pivotal role combines hands‑on cooking expertise with strong supervisory skills, ensuring that every dish leaving the line meets our exacting standards for taste, presentation, and safety. As the culinary backbone of the establishment, you will work closely with the executive chef and front‑of‑house managers to deliver a memorable dining experience for our guests.
Responsibilities
- Prepare and cook a diverse menu of dishes—including Japanese, Chinese, and traditional Indonesian cuisine—strictly following company recipes and quality benchmarks.
- Monitor the taste, texture, and visual appeal of each plate to guarantee consistency across service periods.
- Maintain rigorous cleanliness and sanitation protocols throughout the kitchen, including routine deep‑cleaning of equipment, workstations, and storage areas.
- Manage inventory levels, conduct daily stock checks, and control waste to optimize ingredient utilization and reduce costs.
- Coordinate with sous‑chefs, line cooks, and dishwashers to ensure smooth workflow during peak service times.
- Develop and update standard operating procedures (SOPs) for food safety, allergen handling, and emergency response.
- Train new kitchen staff on cooking techniques, knife skills, portion control, and proper use of kitchen tools.
- Participate in menu development sessions, offering insights on ingredient sourcing, seasonal variations, and cost‑effective alternatives.
- Adhere to all local health regulations and corporate safety standards, conducting regular self‑inspections.
- Schedule staff shifts, manage time‑off requests, and foster a collaborative, high‑performance team culture.
Requirements
- Minimum education: SMA/SMK with a focus on Culinary Arts (Tata Boga) or an equivalent qualification.
- At least 1 year of professional experience in a fast‑paced restaurant or hotel kitchen, preferably within the F&B sector.
- Proficient in preparing Japanese, Chinese, and traditional Indonesian dishes, with a solid understanding of flavor profiles and cooking methods.
- Strong knowledge of food safety, HACCP principles, and kitchen sanitation best practices.
- Excellent teamwork and communication skills; ability to lead a diverse crew across rotating shift patterns.
- Highly disciplined, detail‑oriented, and accountable for both product quality and operational efficiency.
- Demonstrated ability to manage kitchen inventory, control costs, and implement waste‑reduction strategies.
- Flexibility to work the stipulated hours of 08:00‑17:00 and adapt to additional shifts during special events or peak seasons.
- All genders are welcome to apply; the role is open to candidates of any age.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid annual leave, sick days, and public holidays in accordance with Indonesian labor law.
- Opportunities for professional development, including culinary workshops and certification programs.
- Employee meals and discounts on all restaurant outlets.
- Uniform allowance and provision of personal protective equipment.
- Supportive work environment that values teamwork, creativity, and career growth.
About Company
Our company operates a chain of upscale dining venues renowned for blending authentic Asian flavors with contemporary presentation. With a commitment to culinary excellence, sustainable sourcing, and exceptional guest service, we have become a preferred destination for food enthusiasts across the region. As part of our ongoing expansion, we invest heavily in talent development, ensuring that our kitchen staff have access to the latest techniques, state‑of‑the‑art equipment, and a culture that celebrates innovation. Join us and be a key contributor to a brand that sets the benchmark for quality and hospitality in the restaurant industry.
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