Deskripsi pekerjaan
Posisi Demi Chef dibuka untuk memperkuat tim kuliner di outlet-outlet terbaru perusahaan. Peran ini bertanggung jawab dalam mengelola bagian dapur yang ditugaskan secara mandiri maupun dalam mendukung Chef de Partie untuk menyajikan hidangan berkualitas tinggi sesuai dengan standar resep dan operasional restoran atau kafe. Tanggung jawab utama meliputi persiapan dan penyajian menu sesuai standar, menjaga kebersihan dan keamanan penyimpanan bahan makanan (standar HACCP), mengawasi tingkat stok bahan, serta melatih dan membimbing staf dapur junior (Cook Helper dan Steward). Kandidat diharapkan memiliki teknik memasak yang solid, ketelitian tinggi, serta kesiapan bekerja dalam sistem shift termasuk akhir pekan dan jam sibuk.
Tanggung jawab: Prepare and present dishes for the assigned section according to recipes and presentation standards; Ensure safe and hygienic storage and handling of all food items; Assist in developing new menu items or daily specials as requested; Monitor section stock levels and report shortages or overstock to the Chef de Partie or Head Chef; Keep the workstation clean, organized, and service-ready at all times; Follow all kitchen SOPs, food safety regulations, and health & safety standards; Train and supervise Cooks, Cook Helpers, and Stewards when required; Support other kitchen sections during busy periods to ensure smooth service; Report equipment malfunctions or maintenance issues to the Chef de Partie or Head Chef promptly.
Kualifikasi: Vocational training in Culinary Arts (SMK Tata Boga) or equivalent kitchen experience; 1–3 years’ experience as a Cook or Demi Chef in a restaurant or café setting; Solid technique relevant to the assigned section (grill, sauce, sauté, pastry, etc.); Knowledge of food safety and hygiene standards (HACCP or basic food handling); Able to supervise and coach junior kitchen staff; Detail-oriented, organized, and able to work under pressure; Good communication and teamwork skills; Available to work shifts, including weekends and peak hours.
Tanggung jawab
- Prepare and present dishes for the assigned section according to recipes and presentation standards
- Ensure safe and hygienic storage and handling of all food items
- Assist in developing new menu items or daily specials as requested
- Monitor section stock levels and report shortages or overstock to the Chef de Partie or Head Chef
- Keep the workstation clean, organized, and service-ready at all times
- Follow all kitchen SOPs, food safety regulations, and health & safety standards
- Train and supervise Cooks, Cook Helpers, and Stewards when required
- Support other kitchen sections during busy periods to ensure smooth service
- Report equipment malfunctions or maintenance issues to the Chef de Partie or Head Chef promptly
Kualifikasi
- Vocational training in Culinary Arts (SMK Tata Boga) or equivalent kitchen experience
- 1–3 years’ experience as a Cook or Demi Chef in a restaurant or café setting
- Solid technique relevant to the assigned section (grill, sauce, sauté, pastry, etc.)
- Knowledge of food safety and hygiene standards (HACCP or basic food handling)
- Able to supervise and coach junior kitchen staff
- Detail-oriented, organized, and able to work under pressure
- Good communication and teamwork skills
- Available to work shifts, including weekends and peak hours
Informasi lowongan
- Tipe pekerjaan
- Full-time
- Pendidikan
- SMA/SMK
- Gaji
- Negosiasi