Deskripsi pekerjaan
Demi Chef akan bekerja dalam lingkungan hospitality yang dinamis, berkolaborasi dengan CDP dan Sous Chef untuk memastikan standar kuliner yang tinggi. Peran ini berfokus pada persiapan makanan, operasional dapur, dan pengembangan keterampilan kuliner secara profesional. Anda akan bertanggung jawab mengelola stasiun persiapan makanan, memastikan kepatuhan terhadap standar kebersihan dan keamanan pangan, serta melatih staf dapur junior. Selain itu, Anda akan membantu dalam perencanaan menu, pengendalian biaya makanan melalui manajemen porsi, serta berkoordinasi dengan tim front-of-house untuk memberikan pengalaman bersantap yang luar biasa bagi tamu.
Tanggung jawab: Prepare and cook a variety of dishes according to established recipes and culinary standards, ensuring consistency in taste, presentation and quality; Assist the CDP/Sous Chef in menu planning, development and execution of new dishes and seasonal specials; Manage food preparation stations, including mise en place setup, ingredient portioning and station organisation; Monitor and maintain food safety and hygiene standards in compliance with health and safety regulations; Train and supervise junior kitchen staff, providing guidance on cooking techniques and food preparation procedures; Control food costs by managing portion sizes, minimising waste and efficiently utilising ingredients; Maintain and care for kitchen equipment, tools and facilities, reporting any maintenance issues promptly; Collaborate with the front-of-house team to ensure smooth service and address any special dietary or guest requests; Contribute to a positive kitchen culture, supporting team members and maintaining a clean, organised working environment.
Tanggung jawab
- Prepare and cook a variety of dishes according to established recipes and culinary standards, ensuring consistency in taste, presentation and quality
- Assist the CDP/Sous Chef in menu planning, development and execution of new dishes and seasonal specials
- Manage food preparation stations, including mise en place setup, ingredient portioning and station organisation
- Monitor and maintain food safety and hygiene standards in compliance with health and safety regulations
- Train and supervise junior kitchen staff, providing guidance on cooking techniques and food preparation procedures
- Control food costs by managing portion sizes, minimising waste and efficiently utilising ingredients
- Maintain and care for kitchen equipment, tools and facilities, reporting any maintenance issues promptly
- Collaborate with the front-of-house team to ensure smooth service and address any special dietary or guest requests
- Contribute to a positive kitchen culture, supporting team members and maintaining a clean, organised working environment
Informasi lowongan
- Tipe pekerjaan
- Full-time
- Gaji
- Negosiasi
- Batas lamaran
- 27 Oktober 2026