Introduction
We are a fast‑growing hospitality group renowned for delivering high‑quality dining experiences across multiple locations. To support our expanding kitchen operations, we are seeking enthusiastic and reliable Staf Operasional Dapur (Crew Dapur) members. This role is perfect for individuals who thrive in a dynamic, fast‑paced environment, love working with food, and are committed to maintaining the highest standards of cleanliness, efficiency, and teamwork.
Responsibilities
- Prepare, portion, and plate menu items according to standardized recipes and presentation guidelines.
- Operate and maintain kitchen equipment such as ovens, grills, fryers, slicers, and food processors safely and efficiently.
- Assist the Head Chef and Leader Cook in daily inventory checks, stock rotation, and receiving deliveries.
- Ensure all workstations are organized, sanitized, and comply with food‑safety regulations (HACCP, GMP).
- Collaborate closely with fellow kitchen crew members to meet peak‑hour demand while maintaining speed and accuracy.
- Monitor cooking times, temperatures, and food quality, making adjustments as needed to achieve consistent results.
- Participate in regular deep‑cleaning cycles, including floor scrubbing, equipment disassembly, and waste segregation.
- Report any equipment malfunctions, safety hazards, or supply shortages to the kitchen supervisor promptly.
- Support menu development initiatives by providing feedback on ingredient availability and preparation feasibility.
- Adhere to scheduled work hours (Monday‑Saturday, 08:00‑17:00) and attend mandatory staff briefings and training sessions.
Requirements
- Education: Minimum D3/D4 qualification; candidates with an associate degree in culinary arts or hospitality management are strongly preferred.
- Gender: Open to all genders; the role emphasizes professionalism and appearance.
- Age: Candidates should be between 20‑45 years old.
- Experience: At least 1 year of hands‑on experience in a commercial kitchen or restaurant environment.
- Technical Skills: Proficient in operating standard kitchen equipment, basic knife skills, and knowledge of food‑handling safety.
- Soft Skills: Ability to work under pressure, strong teamwork orientation, quick decision‑making, attention to detail, and a commitment to maintaining a clean and orderly workspace.
- Personal Traits: Presentable appearance, punctuality, reliability, and a positive attitude toward continuous learning.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Meal allowance and complimentary staff meals during shifts.
- Health insurance coverage for employee and optional family add‑on.
- Paid annual leave, sick leave, and public holiday compensation.
- Opportunities for professional development, including on‑the‑job training, culinary workshops, and potential promotion to Leader Cook.
- Uniform provision and safe‑working equipment.
- Friendly, multicultural work environment that values diversity and teamwork.
About Company
Our company operates a portfolio of upscale restaurants, casual bistros, and catering services across the region. With a focus on innovative cuisine, sustainable sourcing, and exceptional guest service, we have earned multiple industry awards and a loyal customer base. We invest heavily in our people, offering clear career pathways, mentorship programs, and a culture that celebrates creativity in the kitchen. Joining our team means becoming part of a brand that sets culinary trends while upholding the highest standards of safety and hospitality.
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