Kitchen (Chef)

Prepare ingredients: clean, cut, peel, chop, weigh, marinate, or otherwise ready raw materials per recipes.

Maintain mise en place so servings and orders can be fulfilled quickly.

Cook / assist in cooking according to menu items, recipes, standards.

Monitor cooking processes to maintain taste, texture, and internal temperatures.

Arrange food attractively on plates or serving dishes.

Ensure portion control and consistent presentation standard for each dish.

Follow food safety and sanitation rules: wash hands, avoid cross-contamination, store ingredients properly.

Clean workstations, utensils, cookware, cutting boards, and other kitchen tools regularly.

Maintain cleanliness of cooking areas, kitchen stations, floors, walls, and refrigeration units.

Assist in receiving food supplies: check condition, quantity, freshness.

Store ingredients properly (fridge/freezer/dry store); rotate stock (FIFO).

Inform supervisor about low stock, damaged food, or expired items.

Use kitchen equipment properly: stoves, ovens, grills, fryers, mixers.

Ensure all equipment is clean, safe, and in good working order; report malfunctions or needed maintenance.

Adhere to safety protocols: proper handling of knives, hot surfaces, oils; use personal protective equipment where needed.

Monitor food quality: taste, appearance, texture before serving.

Coordinate with servers / F&B front-of-house to ensure order accuracy & timely service.

Support head chef / supervisor by communicating issues (ingredient shortages, equipment problems, etc.).

Clean up kitchen stations, equipment, and tools.

Secure food storage areas (cover, label, store properly).

Turn off equipment, ensure safety (gas / electricity) is secured.

Prepare end-of-shift report: items used, leftovers, waste, issues, recommendations.

Minimum education: High school (SMA/SMK) or equivalent; experience in kitchen, catering, or F&B is an advantage.

Able to prepare ingredients, cook, and serve food according to recipes while maintaining hygiene and food safety standards.

Skilled in using standard kitchen equipment and managing ingredient and inventory supplies.

Physically fit: able to stand for long periods, lift light to medium loads, and work in hot or busy kitchen environments.

Good communication and teamwork skills, with basic English proficiency; disciplined in following SOPs and supervisor instructions.

Willing to work shifts (morning/afternoon/evening/weekends/public holidays) and perform well under pressure during peak hours or special events.

Food safety certification or F&B training is an added advantage.