Introduction
We are seeking enthusiastic and diligent individuals to join our Kru Dapur (kitchen crew) at a vibrant hospitality venue located in the heart of Mataram. This role is ideal for recent graduates or early‑career professionals who are passionate about food service, eager to develop their culinary skills, and thrive in a fast‑paced, team‑oriented environment. Our establishment serves both local residents and the growing tourist market, offering a dynamic workplace where high standards of food quality, safety, and customer satisfaction are paramount.
The position provides a solid foundation for anyone aiming to build a lasting career in the food & beverage industry, with opportunities for on‑the‑job training, mentorship from experienced chefs, and exposure to a variety of cuisines. Whether you are looking to perfect your knife skills, master kitchen logistics, or deepen your knowledge of food hygiene, this role offers the platform to grow.
Responsibilities
- Assist in the daily preparation of ingredients, including chopping, marinating, and portioning, in accordance with recipe specifications.
- Execute cooking and plating tasks for a range of dishes while maintaining consistency, taste, and presentation standards.
- Monitor stock levels of perishables and non‑perishables, report shortages, and support the inventory management process.
- Maintain a clean and organized workstation, adhering strictly to food safety and sanitation protocols (HACCP, local health regulations).
- Collaborate closely with chefs, line cooks, and service staff to ensure timely delivery of orders during peak service periods.
- Participate in routine equipment checks, basic maintenance, and report any malfunctions to the kitchen manager.
- Contribute ideas for menu improvements, cost‑saving measures, and operational efficiencies during team meetings.
- Uphold a positive, solution‑focused attitude, demonstrating initiative and quick decision‑making when challenges arise.
Requirements
- Age: Maximum 26 years old.
- Education: Minimum SMK Tata Boga (Culinary Vocational School) or equivalent; D3/D4 qualifications are also accepted.
- Gender: Preference for female candidates, though qualified male applicants may be considered.
- Experience: At least 6 months of hands‑on experience in a kitchen or food‑service environment.
- Key Skills: Strong initiative, agility, and the ability to work collaboratively within a team.
- Technical Ability: Familiarity with basic kitchen equipment, food safety systems, and a willingness to learn store management software.
- Work Schedule: Monday to Saturday, 08:00 – 17:00.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Meal allowance and occasional staff meals to experience menu offerings.
- Comprehensive health insurance coverage after the probation period.
- Paid leave, including annual leave, sick leave, and public holidays.
- Professional development programs, such as culinary workshops and certification courses.
- Opportunities for career advancement within our growing hospitality group.
- Supportive work environment that values teamwork, respect, and continuous improvement.
About Company
Our company is a leading hospitality operator in West Nusa Tenggara, known for delivering high‑quality dining experiences to both locals and tourists. With a portfolio that includes fine‑dining restaurants, casual cafés, and event catering services, we are committed to culinary excellence, sustainable sourcing, and innovative menu development. Our Mataram location benefits from a bustling tourism sector, providing a lively atmosphere for staff and guests alike. We pride ourselves on fostering a culture of empowerment, where each employee is encouraged to share ideas, develop new skills, and contribute to the overall success of the brand.
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