Introduction
We are seeking a dedicated Koki Utama (Head Cook) to join our dynamic restaurant team. This full‑time position is ideal for a culinary professional with a solid background in both Asian and Western cuisines, who thrives in a fast‑paced kitchen environment and is committed to delivering exceptional dining experiences. The role offers the opportunity to lead a talented kitchen crew, innovate menu items, and uphold the highest standards of food quality, safety, and presentation.
Responsibilities
- Prepare and cook menu items in strict accordance with the restaurant’s standardized recipes and plating guidelines.
- Monitor and maintain consistent taste, texture, and visual appeal across all dishes served.
- Enforce rigorous hygiene and sanitation protocols, ensuring the kitchen, workstations, and equipment remain spotless and compliant with health regulations.
- Oversee inventory management: receive deliveries, conduct daily stock checks, rotate perishable items, and minimize waste through effective forecasting.
- Coordinate with sous‑chefs and line cooks to prioritize orders, guaranteeing timely service during peak periods.
- Develop and test new recipes, incorporating seasonal ingredients and customer feedback to keep the menu fresh and competitive.
- Conduct regular training sessions for kitchen staff on cooking techniques, safety procedures, and proper use of kitchen tools.
- Collaborate with the front‑of‑house manager to align kitchen output with reservation flow and special event requirements.
- Maintain accurate records of food costs, portion control, and production yields to support profitability goals.
Requirements
- Minimum of 5 years professional experience as a cook or similar role, with at least 1 year in a supervisory or head‑cook capacity.
- Formal culinary education – preferably a Bachelor’s degree (S1) in Culinary Arts; a high school diploma (SMA/SMK) with relevant certifications is acceptable.
- Proficiency in both Asian and Western cooking techniques, including stir‑fry, grilling, baking, and sauce preparation.
- Strong understanding of food safety standards (HACCP) and kitchen sanitation practices.
- Excellent time‑management and organizational skills, capable of handling multiple orders under pressure.
- Effective communication and teamwork abilities; able to motivate and mentor junior staff.
- Flexibility to work rotating shifts, including nights, weekends, and holidays.
- Professional demeanor, reliability, and a passion for continuous culinary improvement.
Benefits
- Competitive salary commensurate with experience, plus performance‑based bonuses.
- Meal allowance and complimentary dining during shift hours.
- Health insurance and paid sick leave.
- Opportunities for professional development, including workshops, certifications, and culinary tours.
- Uniform and kitchen equipment provided.
- Friendly, multicultural work environment with a focus on work‑life balance.
- Potential for career advancement into executive chef or managerial roles.
About Company
Our restaurant is a celebrated dining destination known for blending authentic Asian flavors with contemporary Western techniques. Situated in a vibrant urban district, we attract a diverse clientele ranging from business professionals to families seeking memorable meals. Our culinary philosophy emphasizes fresh, locally sourced ingredients, creative plating, and impeccable service. As part of our team, you will join a culture that values innovation, collaboration, and continuous learning, ensuring that each guest leaves with a lasting impression of excellence.
For more information or to submit your application, please contact us at 0815‑7250‑2289.
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