P
PT. Biwel Bali Property
Commis
1 month ago
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Important information
Contract type:
Permanent
Work mode:
Onsite
Published on:
11 September 2026
What they need
- Menyiapkan bahan baku (mise en place) sebelum jam operasional dimulai. (Prepare raw ingredients / mise en place before operational hours begin.)
- Memasak dan menyajikan hidangan sesuai resep standar (SOP) dan arahan Chef de Partie/Head Chef. (Cook and plate dishes according to standard recipes (SOP) and direction from the Chef de Partie/Head Chef.)
- Menjaga konsistensi rasa, porsi, dan presentasi setiap hidangan. (Maintain consistency of taste, portion size, and presentation for every dish.)
- Memantau dan melaporkan kebutuhan stok bahan baku harian ke atasan. (Monitor and report daily ingredient stock needs to the supervisor.)
- Menjaga kebersihan area kerja, peralatan masak, dan chiller/freezer sesuai standar higiene. (Maintain cleanliness of the work station, cooking equipment, and chiller/freezer per hygiene standards.)
- Menerapkan prosedur keamanan pangan (food safety/HACCP) termasuk FIFO dan penyimpanan bahan. (Apply food safety procedures (HACCP) including FIFO and proper storage of ingredients.)
- Membantu proses persiapan menu baru atau trial food sesuai kebutuhan. (Assist with new menu preparation or trial food as required.)
- Bekerja sama dengan tim dapur lain untuk kelancaran operasional saat jam sibuk (peak hour). (Coordinate with other kitchen staff to ensure smooth operations during peak hours.)
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