Introduction
The Pantry Operations Staff – Food Service Support role is a vital entry‑level position within our bustling hospitality division. The successful candidate will join a dynamic team responsible for maintaining the smooth operation of our on‑site pantry, ensuring that food service areas are well‑stocked, clean, and ready to serve guests and employees alike. This position offers a supportive environment for individuals who are eager to develop practical kitchen skills, improve their communication abilities, and grow within the food service industry.
Responsibilities
- Receive, inspect, and store food deliveries according to safety and hygiene standards.
- Organize pantry inventory, rotate stock using FIFO (first‑in, first‑out) methodology, and conduct regular inventory checks.
- Prepare basic food items and snack platters for internal events, meetings, and daily service.
- Operate and maintain kitchen equipment such as ovens, microwaves, blenders, and coffee machines, ensuring they are clean and functional.
- Assist the kitchen team with food preparation tasks, including washing, chopping, and portioning ingredients.
- Maintain a clean and sanitary work environment by following HACCP guidelines, wiping surfaces, and disposing of waste properly.
- Monitor and report any equipment malfunctions or supply shortages to the pantry supervisor promptly.
- Provide courteous, clear communication with colleagues, vendors, and internal customers, addressing inquiries and fulfilling special requests.
- Support daily opening and closing procedures, including setting up workstations and securing the pantry area.
- Participate in regular training sessions on food safety, customer service, and equipment operation.
Requirements
- Minimum education: High school diploma (SMA/SMK) or equivalent.
- Gender: Female (per company policy for this specific location).
- Age: 30 years old or younger.
- Strong verbal communication skills in Bahasa Indonesia and basic English preferred.
- Ability to stand for extended periods, lift up to 15 kg, and work in a fast‑paced kitchen environment.
- Basic knowledge of kitchen equipment operation and willingness to learn advanced techniques.
- Reliability, punctuality, and a positive attitude toward teamwork.
- No prior professional experience required; enthusiasm and a willingness to be trained are essential.
Benefits
- Competitive base salary with regular performance‑based increments.
- Meal allowance and complimentary access to on‑site cafeteria offerings.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid leave: 12 days annual leave, 6 days sick leave, and statutory holidays.
- Opportunities for career advancement through internal training programs and mentorship.
- Uniform provision, safety gear, and access to modern kitchen facilities.
- Employee recognition programs and team‑building events.
About Company
Our organization is a leading provider of hospitality and food service solutions in the region, operating multiple hotels, conference centers, and corporate cafeterias. With a commitment to excellence, we prioritize high‑quality service, sustainable sourcing, and continuous staff development. The pantry team plays a crucial role in upholding our reputation for clean, efficient, and welcoming food environments. By joining us, you become part of a forward‑thinking company that values diversity, invests in its people, and strives to deliver unforgettable dining experiences for all guests.
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