Introduction
We are seeking a dedicated Koki Senior – Pengelola Dapur dan Kreasi Menu Berkualitas to join our dynamic culinary team. This senior chef position is ideal for a male professional who possesses a solid foundation in traditional Indonesian cuisine (masakan nusantara) and has at least one year of experience working in reputable restaurants or hotels. The role offers a stable schedule from 08:00 to 17:00, with specific working days to be confirmed during the interview process. If you are passionate about delivering high‑quality dishes, leading a kitchen crew, and continuously innovating menu concepts, we invite you to apply.
Responsibilities
- Plan, develop, and execute daily and special‑event menus that reflect authentic Indonesian flavors while meeting modern taste trends.
- Supervise kitchen staff, providing hands‑on training, mentorship, and performance feedback to ensure consistency and efficiency.
- Maintain strict adherence to food safety, hygiene, and sanitation standards in line with local regulations and industry best practices.
- Control inventory levels, conduct regular stock checks, and coordinate with suppliers to secure fresh, high‑quality ingredients at optimal costs.
- Monitor kitchen operations during service hours, troubleshoot any issues, and ensure timely delivery of dishes to guests.
- Collaborate with front‑of‑house managers to align menu presentation, portion sizing, and pricing strategies.
- Implement cost‑control measures, including waste reduction initiatives and portion control, to improve overall profitability.
- Stay updated on culinary trends, attend workshops, and introduce innovative techniques that elevate the dining experience.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Gender: Male (as per company policy for this position).
- At least 1 year of proven experience in a reputable restaurant or hotel kitchen, preferably with a focus on Indonesian cuisine.
- Demonstrated cooking skills (Keterampilan Memasak) with a strong grasp of traditional recipes and modern plating methods.
- Excellent leadership and team‑building abilities; able to motivate and manage a diverse kitchen crew.
- Strong organizational skills with the capacity to handle multiple orders and prioritize tasks under pressure.
- Good communication skills, both verbal and written, to effectively liaise with suppliers, management, and service staff.
- Commitment to maintaining a clean, safe, and well‑organized work environment.
- Flexibility to adapt to changing menus, special events, and occasional extended service hours.
Benefits
- Competitive salary commensurate with experience and skill level.
- Meal allowance and complimentary staff meals during shifts.
- Health insurance coverage and employee wellness programs.
- Opportunities for professional development, including culinary workshops and certification courses.
- Paid annual leave, sick leave, and public holiday entitlement.
- Uniform provision and kitchen equipment allowances.
- Potential for career advancement within a growing hospitality group.
About Company
Our organization is a leading player in the hospitality sector, operating a portfolio of upscale hotels and signature restaurants across the region. We pride ourselves on delivering exceptional guest experiences through a blend of traditional culinary heritage and contemporary innovation. By fostering a collaborative culture that values creativity, quality, and continuous learning, we empower our team members to grow professionally while contributing to the brand’s reputation for excellence. Join us and become part of a passionate team that celebrates the rich tapestry of Indonesian cuisine and sets new standards for gastronomic delight.
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