COOK

COOK

Qualifications :

• Minimum Vocational High School in Culinary Arts or equivalent experience in a professional kitchen.
• Minimum 1–2 years of experience as a Cook, preferably in the hotel, restaurant, or hospitality industry.
• Good knowledge of cooking techniques, including Indonesian and Western cuisine, grilling, and wok cooking.
• Familiar with hygiene and sanitation standards (HACCP).
• Well-groomed, disciplined, and responsible.
• Willing to work in shifts, including weekends and public holidays.

Responsibilities :

• Prepare and cook menu items according to established recipes and standards.
• Handle various cooking techniques, including grilling, wok cooking, and general cooking.
• Ensure food quality, taste, presentation, and portion meet company standards.
• Perform food preparation (mise en place) before service.
• Maintain cleanliness and sanitation of kitchen areas, equipment, and ingredients.
• Monitor stock levels and report ingredient needs to the supervisor.
• Collaborate with the kitchen team to ensure smooth and efficient operations.
• Follow kitchen SOPs, food safety, hygiene, and safety regulations.