Introduction
We are seeking a highly motivated Koki Senior – Spesialis Masakan Barat & Indonesia to join our dynamic kitchen team. This senior cook will be responsible for delivering authentic Western and Indonesian dishes while maintaining the highest standards of food quality, hygiene, and efficiency. The ideal candidate thrives in a fast‑paced environment, demonstrates strong leadership in the kitchen, and possesses a genuine passion for culinary excellence.
Responsibilities
- Prepare, portion, and organize all raw ingredients and pantry items required for daily service, ensuring freshness and proper storage.
- Execute a wide variety of Western and Indonesian recipes, from classic rendang and nasi goreng to gourmet pasta, steak, and sauces, adhering to standardized recipes and portion controls.
- Maintain a clean, organized, and safe work environment by following HACCP and local food‑safety regulations, conducting regular sanitation checks, and supervising junior staff in proper cleaning procedures.
- Perform daily stock opname (inventory checks), monitor waste, and communicate re‑ordering needs to the kitchen manager to minimize cost and avoid shortages.
- Assist in menu development and seasonal menu updates, contributing creative ideas that reflect current food trends and guest preferences.
- Train, coach, and mentor junior cooks and kitchen assistants, fostering teamwork, improving skill sets, and ensuring consistent food preparation standards.
- Coordinate with front‑of‑house staff to ensure timely and accurate order delivery, handling special dietary requests and guest feedback professionally.
- Participate in regular kitchen meetings, providing input on workflow improvements, equipment maintenance, and operational efficiency.
Requirements
- Minimum education: SMA/SMK or equivalent; a diploma in culinary arts (Tata Boga) is a strong advantage.
- Age: No strict upper limit, but candidates up to 25 years are preferred for this entry‑to‑mid level position.
- Work experience: At least 1 year of professional cooking experience, with a minimum of 6 months specifically in Western or Indonesian cuisine.
- Demonstrated ability to prepare, cook, and present dishes to high standards.
- Strong knowledge of food safety, hygiene, and sanitation practices.
- Excellent communication skills and a team‑oriented mindset.
- Ability to work flexible hours, including weekends (Monday‑Sunday, 08:00‑16:00).
- Fresh graduates of culinary programs are welcome to apply if they show enthusiasm and a willingness to learn quickly.
Benefits
- Competitive salary with performance‑based incentives.
- Meal and uniform allowances.
- Comprehensive health insurance and social security coverage.
- Opportunities for professional development, including workshops, certifications, and mentorship programs.
- Paid annual leave and statutory holidays.
- Friendly work environment that encourages creativity and career growth.
- Potential for career progression to Head Chef or Kitchen Manager based on performance.
About Company
Our company operates a portfolio of upscale restaurants and hotel dining venues renowned for blending traditional Indonesian flavors with contemporary Western gastronomy. With a commitment to culinary innovation and exceptional guest experiences, we invest heavily in staff training, state‑of‑the‑art kitchen equipment, and sustainable sourcing practices. Joining our team means becoming part of a vibrant hospitality family that values excellence, cultural diversity, and continuous improvement.
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