Job description for Kitchen & Service All-rounder at The Cheesecake Bar Bali
Kitchen & Café All-Rounder
Main Role:
Responsible for supporting daily kitchen food preparation and being capable of independently managing the kitchen shift when the Lead Cook is unavailable. The role also requires flexibility to assist the service team during busy periods and whenever operationally required.
Key Responsibilities:
Prepare and cook menu items according to recipes, standards, and portion requirements.
Handle daily food preparation, mise en place, and basic kitchen production.
Be able to manage and operate the kitchen independently during assigned shifts in the absence of the Lead Cook.
Maintain food quality, consistency, presentation, and hygiene standards.
Have basic cooking skills and some knowledge or experience in baking and pastry preparation.
Monitor stock and report low ingredients or kitchen supplies.
Follow FIFO, food storage, cleanliness, and food safety procedures.
Assist with dishwashing, cleaning, and maintaining kitchen equipment when required.
Support the service crew during busy periods, including serving, clearing tables, packing takeaway orders, or assisting guests when necessary.
Be willing to work as a multi-skilled team member and perform duties across different areas of the café based on operational needs.
Additional Responsibilities
Cleaning & Hygiene: Wash and properly store dishes, glassware, utensils, and kitchen equipment. Maintain the kitchen, workstations, and café areas in a clean, organized, and hygienic condition at all times.
Inventory Management: Monitor and maintain accurate inventory records for ingredients, food supplies, and other assigned stock. Ensure stock levels are checked regularly and initiate reordering before essential items run out.
Supplier Coordination: Coordinate with suppliers regarding orders, availability, deliveries, and replacements when required. Report any supply shortages or issues promptly to management.
Daily Purchasing: Be willing and able to physically visit suppliers, markets, or shops to purchase ingredients and other operational supplies on a daily basis or whenever required.
Food Wastage Control: Maintain accurate food wastage records for all spoiled, expired, damaged, incorrectly prepared, or discarded food items, including the quantity, reason, and estimated cost where applicable.
Complimentary Meals Record: Maintain proper records of all complimentary meals, food, or beverages provided to staff, guests, influencers, or other authorized recipients, ensuring the relevant details and approvals are properly documented.
The Kitchen & Café All-Rounder must be highly responsible, organized, and capable of managing multiple operational tasks independently. In addition to food preparation, the role requires maintaining cleanliness, inventory control, supplier coordination, daily purchasing, wastage monitoring, and operational records, while remaining available to support café service whenever required.
