Job description for Koki at Master Catering
Company Description Master Catering Nusantara is a catering company based in Jakarta, serving a wide range of events, from corporate functions to private celebrations. The company focuses on delivering consistent food quality, reliable service, and efficient event support. Master Catering Nusantara values teamwork in the kitchen and front-of-house operations to ensure smooth service and satisfied clients. The organization encourages continuous improvement in recipes, presentation, and food safety practices. Team members are expected to contribute ideas, uphold high standards, and support a positive working environment.
Role Description The Koki (Cook) will work on-site in Jakarta in a full-time capacity, preparing and cooking menu items for catering orders according to company recipes and quality standards. Responsibilities include daily mise en place, food preparation, cooking, and plating for events, as well as ensuring that all dishes are presented consistently and on time. The Koki will maintain a clean, safe, and organized kitchen area, following food safety and hygiene regulations at all times. The role involves coordinating with the Head Chef and kitchen team on menu execution, portion control, and timing, especially during peak event schedules. The Koki will also assist with inventory checks, proper storage of ingredients, and supporting loading and packing of food for off-site events when needed.
Qualifications
- Proven skills in hot and cold kitchen preparation, including Indonesian and international dishes, with strong attention to taste, texture, and presentation.
- Ability to follow standardized recipes and portion sizes while adapting to special requests, dietary needs, and event-specific menus.
- Knowledge of food safety, sanitation, and hygiene standards, including proper storage, labeling, and handling of ingredients.
- Experience working in a fast-paced commercial kitchen, catering operation, hotel, or restaurant environment.
- Strong teamwork and communication skills, with the ability to coordinate effectively with chefs, helpers, and service staff.
- Good time management and organization skills, with the capacity to handle multiple orders and tight event timelines.
- Willingness to work flexible hours, including early mornings, evenings, weekends, and holidays, based on event schedules.
- Basic literacy and numeracy skills to read recipes, production sheets, and follow written or verbal instructions.
- Formal culinary education or professional cook training is an advantage but not mandatory with equivalent hands-on experience.
- Commitment to professionalism, reliability, and maintaining a respectful, inclusive, and cooperative working environment.
