Job description
- Prepare and cook food according to company recipes and standards
- Manage and oversee a specific kitchen section efficiently
- Ensure food quality, presentation, and portion control are maintained
- Assist in daily kitchen operations and support the Sous Chef and Executive Chef
- Maintain cleanliness and hygiene in the assigned work area
- Monitor stock levels and inform supervisors of inventory needs
- Minimize food waste and ensure proper storage of ingredients
- Follow food safety and sanitation regulations at all times
- Assist in training junior kitchen staff when required
- Willing to work flexible hours, including weekends and public holidays
Job requirements
- Diploma or Degree in Culinary Arts, Hospitality, or related field preferred
- Minimum 2–3 years of experience in a professional kitchen
- Experience in hotel, restaurant, or hospitality industry preferred
- Strong knowledge of cooking techniques, food preparation, and kitchen operations
- Understanding of food safety, hygiene, and sanitation standards
- Ability to work in a fast-paced environment and handle pressure well
- Good teamwork and communication skills
- Strong attention to detail and consistency in food quality
- Able to operate kitchen equipment safely and efficiently
- Fluent in English is an advantage
Benefits
- health insurance
- BPJS Kesehatan & Ketenagakerjaan
- Transport Allowance
Job information
Education
No Qualification
Experience level
Internship
Minimum experience
2 years
Gender
No Qualification
Published date
13 May 2026