Commis chef/Cook

Position Summary

Support day-to-day kitchen and production operations under the guidance of the Sous Chef and Head Chef, assisting with food preparation, basic cooking tasks, and maintaining a clean, organized, and efficient work station.

Key Responsibilities

•     Prepare ingredients (weighing, mixing, cutting, portioning) according to recipes and standard procedures

•     Assist senior chefs with production tasks across relevant departments (Bakery, Pastry, Kitchen, etc.)

•     Follow recipes and SOPs accurately to maintain consistency and quality

•     Maintain cleanliness and hygiene of workstation, tools, and equipment at all times

•     Properly label, store, and rotate ingredients (FIFO) to minimize waste

•     Support inventory checks and report low stock or quality issues to the Sous Chef

•     Follow food safety and hygiene standards (HACCP) at all times

•     Assist with basic packing, plating, or finishing of products as instructed

•     Learn and develop skills under supervision, taking direction well and asking questions when needed

•     Support other departments during peak periods as needed

Requirements

•     0–2 years of kitchen/culinary experience (fresh graduates welcome)

•     Basic understanding of kitchen hygiene and food safety practices

•     Willingness to learn and take feedback

•     Able to work in a fast-paced environment and follow instructions precisely

•     Physically able to stand for long periods, lift stock, and work early/split shifts

•     Culinary/baking education background is a plus but not required

Nice to Have

•     Basic knowledge of baking or pastry techniques

•     Experience in a high-volume production kitchen

•     Bilingual (English/Bahasa Indonesia)