Job description
- Assist the Executive Chef in managing daily kitchen operations
- Supervise and coordinate kitchen staff to ensure smooth workflow
- Ensure food quality, taste, and presentation meet company standards
- Monitor food preparation and portion control to minimize waste
- Maintain cleanliness and hygiene standards in all kitchen areas
- Assist in menu planning, recipe development, and food costing
- Monitor inventory levels and coordinate purchasing requirements
- Train, motivate, and evaluate kitchen team performance
- Ensure compliance with food safety, sanitation, and company policies
- Able to work flexible hours, including weekends and public holidays
Job requirements
- Diploma or Degree in Culinary Arts, Hospitality, or related field preferred
- Minimum 3–5 years of culinary experience
- Strong knowledge of food preparation techniques, kitchen operations, and food safety standards
- Experience in hotel, restaurant, or hospitality industry preferred
- Good leadership and team management skills
- Excellent communication and organizational abilities
- Ability to work efficiently in a fast-paced environment
- Creative and passionate about food presentation and quality
- Strong understanding of HACCP and hygiene regulations
- Fluent in English, both written and spoken is an advantage
Benefits
- Health Insurance
- BPJS Kesehatan & Ketenagakerjaan
- Transpost Allowance
Job information
Education
No Qualification
Experience level
Internship
Minimum experience
3 years
Gender
No Qualification
Published date
13 May 2026