Job Description:
- Prepare and cook dishes according to the restaurant's recipes and standards.
- Ensure all food is prepared and presented to the highest quality.
- Manage and oversee a specific section of the kitchen.
- Maintain cleanliness and organization in the assigned section.
- Ensure all kitchen equipment is used safely and correctly.
- Assist in maintaining inventory levels and ordering supplies as needed.
- Train and mentor junior kitchen staff.
- Coordinate with other sections to ensure efficient kitchen operations.
- Provide guidance and support to ensure consistent food quality.
- Follow all health and safety regulations and ensure the kitchen complies with hygiene standards.
- Report any safety hazards or equipment issues to the Head Chef/Sous Chef.
- Conduct regular quality checks of ingredients and prepared dishes.
- Ensure portion control and minimize waste.
- Adjust and adapt recipes to improve quality and efficiency.
- Assist the Head Chef in creating new menu items and specials.
- Provide input and feedback on menu improvements and adjustments.
Requirements:
- Culinary school diploma or equivalent experience.
- Experience: 2+ years of experience in a similar role within the hospitality industry.
- Proficient in various cooking techniques and kitchen equipment.
- Strong leadership and team coordination skills.
- Excellent organizational and time management abilities.
- Ability to work efficiently in a high-pressure environment.
- Creative and passionate about food.
- Detail-oriented and committed to maintaining high standards.
- Able to work independently and as part of a team.
- Reliable and punctual.
- Currently living in Bandung is preferred.
Job Types: Full-time, Contract
Contract length: 12 months