Deskripsi pekerjaan OPERATIONS STAFF (INDONESIAN/JAPANESE/KOREAN CUISINE) PT Perahu Berkah Indonesia
Salary Range: Rp3,500,000 – Rp6,000,000 per month
Qualifications:
- Minimum 1 year of experience as a Cook Helper, Kitchen Staff, or Cook in a Japanese/Korean restaurant or within the hospitality industry. Minimum education: Senior High School (SMA/SMK); a Diploma or Degree in Culinary Arts, Food Production, or relevant professional culinary training is an advantage. Fresh graduates with relevant culinary education are welcome to apply.
- Disciplined, diligent, hardworking, honest, trustworthy, responsible, and accountable, with good teamwork and communication skills.
- Basic knowledge of Nusantara, Japanese, and/or Korean cuisine preparation techniques, with the ability to assist the Chef in preparing ingredients, cooking food, and supporting daily kitchen operations, while preparing and cooking food according to recipes, Standard Operating Procedures (SOPs), and company quality standards, ensuring consistency in food quality, taste, portioning, and presentation.
- Able to uphold strict food safety, hygiene, sanitation standards, and proper food handling protocols, as well as manage stock rotation, inventory monitoring, and proper ingredient storage.
- Provide feedback and support in menu development and improvement initiatives, including testing, developing, and improving menu items under the guidance of the Chef.
- Comfortable working in a fast-paced and dynamic environment and willing to work on a shift schedule, including weekends and public holidays.
Job Description:
- Assist the Chef in preparing ingredients by washing, cutting, marinating, measuring, and organizing food items, while supporting daily kitchen operations according to recipes, Standard Operating Procedures (SOPs), and company quality standards.
- Cook and plate menu items while maintaining consistency in food quality, taste, portioning, and presentation, and work closely with the kitchen team to ensure timely food preparation and smooth kitchen operations during service hours.
- Maintain cleanliness and organization of the kitchen, workstations, utensils, equipment, and food storage areas in accordance with food safety, hygiene, sanitation standards, while monitoring ingredient stock, performing stock rotation (FIFO), checking inventory, ensuring proper storage of food and kitchen supplies, and assisting in receiving, inspecting, and storing food deliveries to maintain product quality and freshness.
- Support the Chef in testing, developing, and improving menu items as required, and report equipment issues, ingredient shortages, or operational problems to the Chef while assisting in resolving them.
- Follow all company policies, kitchen procedures, health and safety regulations, and perform other duties assigned by the Chef or management.
