- Roles & Responsibilitie:
- Apply culinary techniques to prepare food according to the establishment’s standard recipes and operating procedures, where applicable
- Assemble ingredients and/or kitchen equipment prior to preparation of menu dishes, according to the establishment and/or Senior Chef’s requirements, where applicable
- Know to cook authentic style Rawon and Bakso
- know to prepare ayam penyet sambal and javanese style salad (Urap)
- Ensure appropriate portioning and serving size for waste control
- Supervise work output of Kitchen Assistants, where applicable
- Maintain cleanliness of kitchen stations and upkeep of cooking equipment
- Follow the Senior Chef’s instructions for the preparation of menu items and meeting of other operational needs
- Support compliance with food safety and sanitation requirements, in areas such as product rotation, temperature maintenance, storage procedures, and food handling techniques (where applicable)
- Coordinate and manage food preparation at a kitchen station
- Plate menu dishes prior to service
- Support the Sous Chef and Head Chef in the development of new menu dishes
- Monitor and guide Kitchen Staff in appropriate portioning and serving size for waste control
- May oversee one or more Kitchen Assistants, Cooks, and/or other Kitchen Staff, where applicable
- Maintain cleanliness of kitchen stations and upkeep of cooking equipment
Requirements
- Full-Time, Non-Executive
- 4-5 Year Experience as padang cook
- Culinary Skills/Art
- Able to work without supervision
